Air Fryer Salmon Patties
These Air Fryer Salmon Patties cook golden and crisp with canned salmon, fresh dill, lemon, green onion, and a simple bread-and-egg binder. They are a practical seafood main dish for weeknight dinners, lunch prep, or salmon patties served with slaw and sauce.
Equipment
- Air fryer
- Mixing bowl
- Fork
- Thin spatula
- Tongs
Ingredients
- 1 14.75 ounce can salmon drained of all but 2 tablespoons liquid, flaked
- 1 large slice bread crust removed and shredded
- 3 tablespoons green onion chopped
- 1 medium clove garlic minced
- 1 tablespoon fresh dill chopped, or use 1 teaspoon dried dill
- 3 tablespoons green bell pepper minced
- 1 tablespoon flour
- 1 large egg
- 1/2 teaspoon sweet paprika
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil
Instructions
- Drain the salmon, saving about 2 tablespoons of the liquid, then flake the salmon in a mixing bowl.
- Add the shredded bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt, pepper, and olive oil.
- Mix gently until the salmon mixture holds together when pressed, adding a little reserved salmon liquid only if needed.
- Shape the mixture into 6 even patties, pressing the edges firmly so they hold together.
- Preheat the air fryer to 390°F for 2-3 minutes and lightly spray or brush the basket.
- Arrange the patties in a single layer and air fry for 5 minutes.
- Flip carefully and air fry 4-5 minutes longer, until golden outside and hot in the center.
- Rest for 2 minutes before serving with lemon wedges, sauce, slaw, salad, or rice.
Notes
Storage: Store cooled salmon patties in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the air fryer at 350°F for 3-5 minutes, flipping once, until hot and lightly crisp.
Air Fryer Tips: Preheat briefly, leave space between patties, and flip gently with a thin spatula once the first side is firm.
Extra Crispy Tips: Drain the salmon well, spray the tops lightly with oil, and avoid crowding the basket.
Variations: Use panko, parsley, red bell pepper, a pinch of cayenne, or a creamy dill sauce for serving.
Freezing: Freeze cooked patties between parchment sheets for up to 2 months and reheat from frozen at 350°F for 8-10 minutes.