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Air Fryer Salmon Patties (Canned Salmon)

Canned salmon bound with egg and a little mayo, shaped into patties, and air fried to a crisp edge and a tender centre. The mayo is what keeps them from drying out.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 patties
Course: Main Course
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 14.75 oz canned salmon drained and flaked
  • 1 egg
  • 2 tbsp mayonnaise
  • 1/4 cup panko or crushed crackers
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp green onion chopped
  • kosher salt and black pepper
  • oil spray

Equipment

  • Air fryer
  • Mixing bowl

Method
 

  1. Drain and flake the salmon, removing any large bones. Fold in the egg, mayo, panko, Dijon, lemon zest, green onion, salt, and pepper until it just holds.
  2. Shape into 4 patties about 1/2 inch thick. Chill 10 minutes if the mix feels soft.
  3. Preheat the air fryer to 380°F (193°C). Spray the patties with oil.
  4. Cook 8 to 10 minutes, flipping halfway, until golden and set.

Notes

Mayo, not more egg: mayo keeps the crumb tender; extra egg makes it dense.
Drain hard: wet salmon means a soggy patty. Press the flaked fish in a sieve.
Make ahead: formed patties hold 24 hours refrigerated.