You know those nights when you need dinner on the table fast, but you still want something that actually tastes good? That’s when my air fryer salmon patties swoop in to save the day. I first made these on a chaotic Wednesday when my kids were starving and my patience was running thin—20 minutes later, we were all devouring crispy, golden patties that somehow felt fancy and effortless at the same time.
What I love about this recipe is how the air fryer works its magic: just a light brush of olive oil gives you that perfect crunch without the greasy mess of pan-frying. The inside stays tender and flaky, packed with flavor from Dijon, garlic, and those little pops of bell pepper. And let’s be real—anything that lets me skip turning on the oven during the summer heat is a win in my book. These patties are my go-to when I need a healthy meal that doesn’t skimp on satisfaction.
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Why You’ll Love These Air Fryer Salmon Patties
Trust me, these aren’t your average salmon cakes—they’re the crispy, golden answer to busy weeknights. Here’s why they’ve become my kitchen MVP:
- Lightning fast: From bowl to plate in under 25 minutes (yes, I’ve timed it during my hungriest moments)
- Healthier crunch: Just a whisper of olive oil gives that perfect fry without the guilt
- Pantry superhero: Canned salmon means no last-minute grocery runs
- Texture magic: Crispy outside, tender inside—every single time
- Kid-approved: Even my picky eater gobbles these up (shh, don’t tell him they’re packed with protein)
Seriously, once you try that first crunchy bite, you’ll wonder how you ever made salmon patties any other way.
Ingredients for Air Fryer Salmon Patties
Gather these simple ingredients – you probably have most in your pantry right now! The secret here is balance: just enough binder to hold everything together without masking that gorgeous salmon flavor. Here’s exactly what you’ll need:
- 1 lb canned salmon, drained (look for boneless/skinless for easiest prep)
- 1/2 cup breadcrumbs (I use panko for extra crunch)
- 1 egg, beaten (our trusty binder)
- 2 tbsp mayonnaise (adds creaminess without making them heavy)
- 1 tbsp Dijon mustard (that tangy kick is everything)
- 1/4 cup finely chopped onion (yellow or red both work)
- 1/4 cup finely chopped bell pepper (I love the color of red peppers)
- 1 tsp garlic powder (or 2 cloves fresh if you’re feeling fancy)
- 1/2 tsp salt (adjust to taste after mixing)
- 1/4 tsp black pepper (freshly cracked is best)
- 1 tbsp olive oil (for brushing – makes that perfect golden crust)
See? Nothing crazy – just good, honest ingredients that come together like magic in the air fryer. Now let’s get mixing!
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Crispy Air Fryer Salmon Patties Ready in 25 Minutes
- Total Time: 25 minutes
- Yield: 4 patties 1x
- Diet: Low Calorie
Description
Crispy and flavorful salmon patties cooked in an air fryer for a healthier twist on a classic dish.
Ingredients
- 1 lb canned salmon, drained
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for brushing)
Instructions
- In a bowl, mix salmon, breadcrumbs, egg, mayonnaise, mustard, onion, bell pepper, garlic powder, salt, and pepper.
- Shape the mixture into 4 equal-sized patties.
- Brush both sides of each patty with olive oil.
- Preheat air fryer to 375°F (190°C) for 3 minutes.
- Place patties in the air fryer basket in a single layer.
- Cook for 10 minutes, flipping halfway through.
- Remove when golden brown and crispy.
Notes
- Use fresh salmon if preferred—cook and flake before mixing.
- Adjust seasoning to taste.
- Serve with lemon wedges or tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
Keywords: air fryer salmon patties, healthy salmon recipe, easy salmon cakes
How to Make Air Fryer Salmon Patties
Okay, let’s get cooking! These salmon patties come together so easily, you’ll be amazed. Just follow these simple steps, and you’ll have crispy, golden perfection in no time. And don’t worry—I’ve made all the mistakes so you don’t have to!
Mixing the Patty Ingredients
First things first: grab a big bowl—this is where the magic happens. Dump in that drained salmon (give it a quick flake with a fork to break it up), then add your breadcrumbs, egg, mayo, mustard, chopped veggies, and seasonings. Here’s my pro tip: mix everything with your hands! It’s messy, but it’s the best way to evenly combine everything without overworking the mixture. You want it just blended enough to hold together—no more, no less. If it feels too wet, sprinkle in a bit more breadcrumbs; too dry? A tiny splash of water or extra mayo will do the trick.
Shaping and Cooking
Now, divide your mixture into four equal portions (I just eyeball it, but you can use a measuring cup if you’re feeling precise). Shape them into patties about 3/4-inch thick—too thin, and they might dry out; too thick, and they won’t crisp up evenly. Brush both sides lightly with olive oil (this is your golden ticket to crunch!). Pop them into your preheated air fryer at 375°F, making sure they’re in a single layer with a little breathing room—crowding is the enemy of crispiness! Cook for 5 minutes, then flip (I use a thin spatula for this) and cook another 5 minutes until they’re gorgeously golden. That’s it—dinner’s ready!
For a zesty upgrade on your salmon dinner, try these Air Fryer Lemon Herb Salmon Patties — bursting with fresh flavors and perfect for quick weeknight meals.
Tips for Perfect Air Fryer Salmon Patties
Want foolproof patties every time? Here are my hard-won kitchen secrets after (many) test batches:
- Fresh salmon hack: Swap canned for 1 lb cooked fresh salmon—just flake it while warm for easier mixing.
- Size matters: Keep patties 3/4-inch thick max—any thicker and the centers won’t crisp properly.
- Chill out: Pop shaped patties in the fridge for 10 minutes before cooking—they’ll hold their shape better.
- No-stick trick: Lightly spritz the air fryer basket with oil if your patties tend to cling.
- Flip with care: Use two spatulas when turning—salmon patties can be delicate until fully set.
Follow these, and you’ll get that dreamy crispy-on-the-outside, moist-on-the-inside texture every single time!
Serving Suggestions for Air Fryer Salmon Patties
Oh, the possibilities! These golden patties are like a blank canvas for your favorite flavors. My absolute must? A big squeeze of fresh lemon—that bright acidity cuts through the richness perfectly. For family dinners, I’ll whip up a quick tartar sauce (mayo + relish + lemon juice) or drizzle them with spicy sriracha mayo. They’re also killer perched atop a crisp green salad or tucked into toasted buns with crunchy lettuce and tomato. Leftovers (if you have any!) make amazing breakfast when topped with a runny egg. Really, just follow your cravings—I’ve yet to find a bad way to enjoy these!
Storage and Reheating
These salmon patties save beautifully for quick meals later! Just stash them in an airtight container in the fridge—they’ll keep their texture for up to 3 days. When you’re ready for round two, pop them back in the air fryer at 350°F for about 3 minutes (no need to thaw). That quick blast brings back that perfect crispiness like magic. Pro tip: if you’re meal prepping, separate layers with parchment paper so they don’t stick together!
Want more air fryer dinner inspiration? Explore endless crispy creations on Pinterest and save your favorite recipes to make later.
Air Fryer Salmon Patties FAQs
Can I use fresh salmon instead of canned?
Absolutely! I do this all the time when I have leftover cooked salmon. Just flake about 1 lb of cooked salmon (skin removed) and use it exactly like the canned version. Bonus: fresh salmon gives these patties an extra luxurious texture. My trick? Bake or poach the salmon with a little lemon before mixing—it adds amazing flavor.
Why do my salmon patties sometimes fall apart?
Oh honey, I’ve been there! Usually it means we got overeager with the flipping—wait until one side is fully set before turning. If your mixture feels too loose, try adding an extra tablespoon of breadcrumbs or chilling the shaped patties for 10 minutes before cooking. And always use that trusty egg binder—it’s the glue that holds everything together.
Can I freeze uncooked salmon patties?
Yes! Freeze them on a baking sheet first (so they don’t stick together), then transfer to freezer bags. When you’re ready, cook straight from frozen—just add 2-3 extra minutes in the air fryer. They keep beautifully for about a month. My future self always thanks me when I stash a batch away for crazy nights!
What’s the best way to reheat leftovers?
The air fryer is your best friend here—350°F for 3 minutes brings back that perfect crispiness. Microwaving works in a pinch, but they’ll lose that gorgeous crunch. If you’re feeling fancy, try crumbling leftover patties into scrambled eggs—game changer!
Nutritional Information
Here’s the best part—these salmon patties pack a protein punch without weighing you down! While exact numbers vary based on your ingredients (especially that mayo and breadcrumb choice), each crispy patty delivers a solid dose of omega-3s and lean protein. Just remember: estimates change with brands and tweaks, so take this as your delicious starting point, not a rigid rulebook!
Did you make these salmon patties? I’d love to hear how they turned out! Drop a comment below or tag me on social—nothing makes me happier than seeing your crispy creations!