Description
Transform canned salmon into golden, crispy air fryer patties with pantry staples. These protein-packed bites offer a flaky interior and tender crust, perfect for quick weeknight meals or appetizers.
Ingredients
14.75-ounce can pink salmon (drained and deboned)
1 large egg
3 tablespoons mayonnaise
¼ cup panko breadcrumbs
1 tablespoon lemon juice
1 teaspoon fresh dill (or ½ teaspoon dried)
1 teaspoon fresh parsley (gently packed)
½ teaspoon garlic powder
¼ teaspoon fine sea salt
¼ teaspoon black pepper
1 tablespoon olive oil (for binding)
Avocado oil spray
Instructions
Preheat air fryer to 400°F (204°C) for 3 minutes.
In a large bowl, combine salmon, egg, mayonnaise, lemon juice, dill, parsley, garlic powder, salt, and pepper. Mix until well incorporated, then refrigerate for 10 minutes to firm up the mixture.
Working in batches, shape the mixture into 6–8 evenly sized patties. Press each patty into panko breadcrumbs on both sides.
Lightly brush patties with olive oil and lightly spray avocado oil spray on the air fryer basket. Arrange patties in a single layer (do not overlap), ensuring there’s space for air circulation.
Air fry for 8 minutes at 400°F. Flip carefully with tongs, then cook 3 more minutes until golden and crispy (check at 5 minutes if patties are smaller)
Serve immediately with lemon wedges or your favorite dipping sauce.
Notes
Use leftover cooked salmon instead of canned for a different texture.
For extra crispiness, chill patties for 30 minutes before air frying.
Avoid overcooking to preserve the tender interior.
Store in an airtight container for up to 3 days. Reheat at 375°F for 2–3 minutes.
Can substitute panko with crushed cornflakes for a gluten-free version.
Baking works as an alternative: 425°F for 12–15 minutes, flipping once.
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg