I’ll never forget the first time I made these air fryer dill & caper salmon cakes – the smell alone had everyone in my kitchen within seconds! What I love most is how they turn out perfectly crispy on the outside while staying tender inside, with those bright pops of briny capers and fresh dill. And the best part? No messy stovetop splatters or waiting for oil to heat up. My air fryer does all the work in about 10 minutes flat.
These salmon cakes became my go-to recipe after a friend brought over way too much leftover grilled salmon from a barbecue. That “waste not” moment turned into our favorite quick dinner – packed with flavor but light enough that you don’t feel stuffed. The capers add this amazing tang that cuts through the richness, while the dill makes it taste fancy without any fuss. Trust me, once you try making salmon cakes in the air fryer, you’ll never go back to the pan-fried version!
Why You’ll Love These Air Fryer Dill & Caper Salmon Cakes
Let me count the ways these salmon cakes will become your new obsession:
- Crazy fast: From fridge to plate in 20 minutes – my kind of weeknight hero
- That perfect crunch: The air fryer gives them a golden crust without all the oil
- Flavor bombs: Briny capers and fresh dill make every bite exciting
- No guilt here: Packed with protein and way lighter than traditional fried versions
- Easy cleanup: Just one bowl and the air fryer basket – no greasy pans to scrub!
Seriously, what’s not to love?
Gathering Your Ingredients for Air Fryer Dill & Caper Salmon Cakes
Here’s the beautiful thing about these salmon cakes – you probably have most of this stuff already. But let me warn you, the little details make all the difference here. Don’t skimp on fresh dill – that jarred stuff just won’t give you the same bright flavor. And those capers? Drain them well, or they’ll make your patties soggy (learned that the hard way!).
- 1 lb cooked salmon – flaked with your fingers (my trick: leave some chunks for texture!)
- 1/4 cup breadcrumbs – I use panko when I want extra crunch
- 1 egg – beaten (this is our glue – don’t skip it!)
- 2 tbsp fresh dill – chopped fine (measure after chopping)
- 1 tbsp capers – drained and chopped (the salty little stars of the show)
- 1 tbsp Dijon mustard – the secret tang that ties it all together
- 1 tbsp lemon juice – fresh squeezed, please!
- 1/2 tsp garlic powder – because everything’s better with garlic
- 1/2 tsp salt – adjust to your taste
- 1/4 tsp black pepper – freshly cracked is best
- 1 tbsp olive oil – for that perfect golden crust
See? Nothing fancy, just good ingredients treated right. Now let’s make some magic happen!
How to Make Air Fryer Dill & Caper Salmon Cakes
Alright, let’s get these golden beauties going! The process is so simple even my 10-year-old can help (and trust me, she does – especially when it’s salmon cake night). Here’s how we turn those ingredients into crispy perfection:
First, grab your biggest mixing bowl – you’ll want room to really get in there. I dump in all my flaked salmon (those nice big chunks are key!), breadcrumbs, egg, dill, capers, mustard, lemon juice, and spices. Now here’s my trick: I mix with my hands just until combined. A spoon works, but fingers let you feel when everything’s evenly distributed without overmixing (which makes tough cakes). The mixture should hold together when pressed – if it’s too wet, sprinkle in more breadcrumbs; too dry, add a teaspoon of water.
Shaping and Prepping the Salmon Cakes
Divide your mixture into 4 equal portions – I use an ice cream scoop for perfect portioning every time. Gently form each into a patty about 3/4-inch thick (any thicker and they won’t crisp evenly). Now brush both sides lightly with olive oil – this is crucial for that gorgeous golden crust. Pro tip: chill the patties for 15 minutes if you have time – they’ll hold their shape better in the air fryer!
Air Frying to Perfection
Preheat that air fryer to 375°F – just 2 minutes does the trick. Arrange the patties in a single layer with some breathing room (I can usually fit 2-3 at a time in my basket). Cook for 5 minutes, then flip carefully with a thin spatula – you should see that beautiful golden color starting. Give them another 3-5 minutes until deeply golden and crispy. They’re done when they sound hollow if you tap them! Let them rest for 2 minutes – I know it’s hard to wait, but this helps them set up.
Tips for the Best Air Fryer Salmon Cakes
Over many (many!) batches of these salmon cakes, I’ve picked up some game-changing tricks:
- Fresh vs. canned salmon: While canned works in a pinch, fresh-cooked salmon gives you those gorgeous flaky chunks that make these special. I’ll often roast a fillet with just salt and pepper while prepping the other ingredients.
- The chill factor: If you’ve got 15 extra minutes, pop the shaped patties in the fridge. The cold helps them stay together better in the air fryer’s powerful heat.
- Oil spray magic: That light olive oil brush works, but a quick spritz of avocado oil spray right before cooking takes the crispiness to eleven!
- Don’t crowd them: Give each patty some space in the basket – air flow is everything for even browning. I’d rather cook in two batches than risk soggy spots.
Follow these, and you’ll get restaurant-quality salmon cakes every single time!
Ingredient Substitutions & Variations
Ran out of something? No worries – these salmon cakes are crazy flexible! Here’s how I mix things up depending on what’s in my pantry:
- Breadcrumb swap: Panko gives extra crunch, while crushed crackers add a buttery note. For gluten-free, almond flour works surprisingly well.
- Herb options: No fresh dill? Parsley or chives bring different but delicious flavors. In a pinch, 1 tsp dried dill works (use half the amount).
- Extra zing: Sometimes I add a teaspoon of lemon zest right into the mix – it makes the flavors pop like crazy!
- Protein twist: Not just salmon! This method works great with canned tuna or even leftover shredded chicken.
The beauty is in the experimenting – make it your own!
Serving Suggestions for Air Fryer Dill & Caper Salmon Cakes
Oh, the possibilities! These salmon cakes are like the friendly neighbor who gets along with everyone. My absolute favorite way? Plop them on a bed of peppery arugula with a big squeeze of lemon – the greens wilt just slightly from the heat and it’s pure magic. For classic vibes, homemade tartar sauce (just mayo, chopped pickles, and more of those capers we love) never fails.
Weeknights call for simple sides – maybe some roasted baby potatoes or quick sautéed green beans. Feeling fancy? Serve them open-face on toasted sourdough with herbed cream cheese and tomato slices. And don’t forget the lemon wedges – that bright acidity cuts through the richness perfectly!
Storage & Reheating Instructions
Here’s the good news – these salmon cakes taste just as amazing the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, pop them back in the air fryer at 350°F for 3-4 minutes – they’ll crisp right back up like magic. No soggy microwave reheats here!
Nutritional Information
Keep in mind that nutrition can vary based on your specific ingredients – but generally, these salmon cakes pack protein and healthy fats while staying light on carbs. That golden crisp comes from just a touch of olive oil, not heavy frying! For general information on the health benefits of salmon, you can check out resources from organizations like the World Health Organization.
FAQs About Air Fryer Dill & Caper Salmon Cakes
Can I use canned salmon instead of fresh?
Absolutely! Just drain it well and remove any bones or skin. Canned salmon actually binds together beautifully – sometimes even better than fresh. I like to leave some larger chunks for texture.
How do I keep the salmon cakes from sticking?
Two tricks: First, brush or spray both sides lightly with oil before cooking. Second, don’t skip the preheat – that hot air creates an instant sear. If your basket tends to stick, a quick spritz of cooking spray helps too.
Can I make these ahead of time?
You bet! Shape the patties and refrigerate them (covered) for up to 24 hours before cooking. They might need an extra minute in the air fryer since they’ll be colder.
Why did my salmon cakes fall apart?
Usually means the mixture was too wet or under-mixed. Add a tablespoon more breadcrumbs next time, and really press the patties firmly when shaping. Chilling helps too!
Can I freeze uncooked salmon cakes?
Yes! Freeze them individually on a tray, then transfer to a bag. Cook straight from frozen, adding 2-3 extra minutes. Perfect for quick meals!
Share Your Experience
Did these salmon cakes become your new favorite like they did for me? Snap a pic and tag me – I’d love to see your crispy creations! And if you tweaked the recipe, tell me your brilliant twists in the comments below.
Print
20-Minute Air Fryer Dill & Caper Salmon Cakes – Irresistibly Crispy
- Total Time: 20 minutes
- Yield: 4 salmon cakes 1x
- Diet: Low Lactose
Description
Crispy and flavorful salmon cakes made with dill and capers, cooked to perfection in an air fryer.
Ingredients
- 1 lb cooked salmon, flaked
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp fresh dill, chopped
- 1 tbsp capers, drained and chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for coating)
Instructions
- In a bowl, mix flaked salmon, breadcrumbs, egg, dill, capers, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Form the mixture into 4 equal-sized patties.
- Brush both sides of each patty lightly with olive oil.
- Preheat the air fryer to 375°F (190°C).
- Place the salmon cakes in the air fryer basket in a single layer.
- Cook for 8-10 minutes, flipping halfway, until golden and crispy.
- Serve warm with your favorite dipping sauce.
Notes
- Use fresh or canned salmon for this recipe.
- For extra crispiness, spray the patties lightly with cooking oil before air frying.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 220
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
Keywords: air fryer, salmon cakes, dill, capers, easy recipe