Air Fryer Salmon Patties (Golden + Crispy)
Golden and crispy, these air fryer salmon patties cut down on the oil and deliver big on flavor! Made with canned salmon, they are a great way to cook from your pantry.
Servings: 4 patties
- 12 oz canned salmon (or 3 125 g cans); drained, mashed, skin and bones removed if desired
- 2 eggs
- ¼ cup mayo
- ¼ teaspoon salt
- ½ cup breadcrumbs
- lemon zested
- ½ teaspoon dried dill or 2 teaspoons fresh
- fresh dill
- yogurt or tzatziki
- lemon wedges
- fresh cucumber
Mix ingredients together- in a large bowl, use a spatula to mix together the salmon (drained, mashed, and skin/bones removed if you’d like), eggs, mayo, salt, breadcrumbs, lemon zest and dill.
Measure out patties– using a ½ cup measuring cup, firmly pack the mixture into the cup, then tap it out into the palm of your hand.
Form patties- pat gently to form a patty that is no more than 1 inch thick and is of equal thickness across the patty.
Cook the patties- heat air fryer to 390°F. Spray the basket with oil, then add patties into the basket. Spray the tops of the salmon patties. Cook for a total of 8 minutes. Spray a second time 1-2 minutes before the patties are cooked through. See note 1 for differences between oven and basket air fryers.
Serve- top the patties with the serving suggestions, and enjoy!
1- Depending on the size of your air fryer you may be able to cook 2-4 patties at a time. If you have a basket air fryer, no need to flip. If you have an oven air fryer, rotate the trays half way through, and keep a careful eye on them as they may cook through with a slightly different cook time.
Cool completely, then store in an air tight meal prep container in the fridge for up to 4 days.
Heat air fryer to 350°F, then put salmon patties into the basket. Spray with oil. You may want to do a second spray just before serving.
Heat for 5 or so minutes, until warmed through. Enjoy!
Preparing the patties ahead
- fridge- form the patties, and arrange in a large meal prep container. If you stack them, place pieces of wax paper between them. Store for up to 48 hours, then cook as directed in the recipe card.
- freezer- form the patties, and arrange on a parchment- lined baking sheet. Freeze for 2 hours, until frozen solid, then transfer to a meal prep container or freezer bag, placing wax paper between the patties. Squeeze out as much air as possible, and freeze for up to 3 months. Thaw, then cook as directed above in the recipe card.
Serving: 1pattie | Calories: 298kcal | Carbohydrates: 10g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 158mg | Sodium: 689mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Calcium: 278mg | Iron: 2mg