These air fryer salmon patties are crispy on the outside, tender on the inside, and ready in under 20 minutes. If you have a couple of cans of salmon in your pantry, you’re already halfway there.
I love this recipe because it’s simple and doesn’t require any fancy ingredients. Just mix everything together, shape the patties, and let the air fryer do the work.
They come out with a nice golden crust that you’d normally only get from pan frying, but without all the oil. So much less mess too.
Whether you serve them with a squeeze of lemon, some tartar sauce, or a simple salad on the side, they make a great lunch or dinner.
Why You’ll Love This Recipe
Crispy Without Deep Frying – The air fryer gives these patties a golden crunchy crust without submerging them in oil.
Ready in Under 30 Minutes – From mixing the bowl to plating you can have dinner done in about 25 minutes.
Pantry-Friendly Protein – Canned salmon means you can make these anytime without a trip to the fresh seafood counter.
Ingredients
- 2 cans (14.75 oz each) Pink Salmon, drained and flaked
- 1/3 cup Panko Breadcrumbs
- 1/4 cup Red Onion, finely diced
- 2 tbsp Fresh Dill, chopped
- 2 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- 1 Egg
- 1 tbsp Lemon Juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Cooking Spray
- Lemon Wedges, for serving
How To Make
Step 1
In a large bowl, combine the drained and flaked salmon, panko breadcrumbs, red onion, dill, mayonnaise, dijon mustard, egg, lemon juice, garlic powder, salt, and black pepper. Mix gently with a fork until everything is well combined. Be careful not to overmix or the patties will become dense.
Step 2
Form the mixture into 8 evenly sized patties, about 3 inches wide and 3/4-inch thick. Press them firmly so they hold together. Place them on a plate and refrigerate for 15 minutes to help them set.
Step 3
Preheat the air fryer to 375°F for 2 minutes.
Step 4
Spray the air fryer basket with cooking spray. Place the salmon patties in a single layer with space between each one. Spray the tops of the patties lightly with cooking spray.
Step 5
Air fry for 8 minutes, then gently flip each patty and cook for 4 to 5 minutes more until both sides are golden brown and crispy.
Step 6
Serve the salmon patties warm with lemon wedges and a side of tartar sauce or creamy dill yogurt sauce.
Tips
Use a Gentle Touch When Flipping
At the 8-minute mark when it’s time to flip, use a thin spatula and slide it completely under each patty before you turn it. If you try to flip with tongs or rush it, the patties can break apart.
If a patty feels like it’s sticking, give it another minute before flipping. That usually means the bottom hasn’t crisped up enough yet to release cleanly from the basket.
Squeeze Out the Extra Moisture
After you drain the cans, the salmon will still have a lot of moisture in it. If you skip this step, your patties will be too wet and they’ll fall apart in the air fryer.
Press the salmon firmly with the back of a spoon against a fine mesh strainer, or squeeze it in paper towels until no more liquid comes out. You want it as dry as possible before mixing it with the other ingredients.
This is probably the most important step for getting patties that actually hold together and crisp up nicely.
Don’t Skip the Fridge Time
Putting the formed patties in the fridge for 15 minutes isn’t optional here. That resting time lets the egg and breadcrumbs bind with the salmon, which is what keeps the patties from crumbling when you flip them.
If you’re short on time, even 10 minutes in the freezer will work. Just don’t go longer than that or the outside will get too cold and won’t crisp evenly in the air fryer.
Related Recipes
- Air Fryer Crab Cakes
- Air Fryer Cajun Honey Butter Salmon
- Air Fryer Everything Bagel Salmon
- Air Fryer Teriyaki Salmon
- Air Fryer Breakfast Sausage Patties
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon. Just cook it first by baking or poaching it, then let it cool and flake it with a fork. You’ll need roughly 3 cups of cooked, flaked salmon to replace the two cans.
Canned salmon is more convenient and budget-friendly, but fresh salmon will give you a slightly better texture and flavor if you’re willing to put in the extra step.
Air Fryer Salmon Patties
- air fryer
- 2 cans Pink Salmon (14.75 oz each), drained and flaked
- 1/3 cup Panko Breadcrumbs
- 1/4 cup Red Onion, finely diced
- 2 tbsp Fresh Dill, chopped
- 2 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- 1 Egg
- 1 tbsp Lemon Juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Cooking Spray
- Lemon Wedges, for serving
- In a large bowl, combine the drained and flaked salmon, panko breadcrumbs, red onion, dill, mayonnaise, dijon mustard, egg, lemon juice, garlic powder, salt, and black pepper. Mix gently with a fork until everything is well combined. Be careful not to overmix or the patties will become dense.
- Form the mixture into 8 evenly sized patties, about 3 inches wide and 3/4-inch thick. Press them firmly so they hold together. Place them on a plate and refrigerate for 15 minutes to help them set.
- Preheat the air fryer to 375°F for 2 minutes.
- Spray the air fryer basket with cooking spray. Place the salmon patties in a single layer with space between each one. Spray the tops of the patties lightly with cooking spray.
- Air fry for 8 minutes, then gently flip each patty and cook for 4 to 5 minutes more until both sides are golden brown and crispy.
- Serve the salmon patties warm with lemon wedges and a side of tartar sauce or creamy dill yogurt sauce.