These air fryer salmon patties are one of those meals I come back to again and again. They’re crispy on the outside, soft and flavorful on the inside, and come together fast with simple pantry ingredients. No frying mess, no heavy oil—just clean, easy comfort food.
Why I Love This Recipe
The first time I made these, I was just trying to use up canned salmon—and it turned into something I actually craved. Now it’s one of those “no thinking required” meals that always hits the spot.
- Crispy without deep frying
- Uses simple pantry ingredients
- Comes together in under 30 minutes
- Great for lunch, dinner, or even leftovers
- Easy to customize with what you have
What You’ll Need
- 2 (6 oz) cans salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup diced onion
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
- Cooking spray
Tools You’ll Need
- Mixing bowl
- Fork
- Measuring cups and spoons
- Air fryer
- Spatula
Servings & Time
Serves: 4 (makes about 8 patties)
Prep time: 10 minutes
Cook time: 10–12 minutes
Pro Tips
- Flake the salmon really well so the patties hold together better
- Don’t skip the mayo—it keeps the patties moist
- Lightly spray the patties before air frying for a golden crust
- Chill the mixture for 10 minutes if it feels too soft
Substitutions and Variations
- Use crushed crackers instead of breadcrumbs
- Swap parsley for dill for a fresh twist
- Add a pinch of paprika or Old Bay for more flavor
- Use fresh cooked salmon instead of canned
Make Ahead Tips
You can mix and shape the patties up to a day ahead. Store covered in the fridge, then air fry when ready.
Instructions
Step 1: Mix the Ingredients
In a large bowl, combine 2 cans drained and flaked salmon, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup diced onion, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped parsley. Mix until fully combined.
Step 2: Form the Patties
Use your hands to shape the mixture into 8 evenly sized patties, about 1/2 inch thick.
Step 3: Preheat and Prep
Preheat your air fryer to 375°F. Lightly spray both sides of each patty with cooking spray.
Step 4: Air Fry the Patties
Place the patties in the air fryer basket in a single layer. Cook at 375°F for 10–12 minutes, flipping halfway through, until golden brown and crispy.
Why This Recipe Works (Quick Science)
The egg and breadcrumbs act as binders, holding everything together. The mayo adds fat, which keeps the patties moist while air frying. The hot circulating air creates a crispy exterior without needing much oil.
Common Mistakes
- Not draining the salmon well (makes patties too wet)
- Skipping the binder ingredients (they’ll fall apart)
- Overcrowding the air fryer (they won’t crisp properly)
- Flipping too early (wait until they firm up)
What to Serve With
- Simple green salad
- Roasted potatoes
- Rice or quinoa
- Coleslaw
- Lemon wedges and dipping sauce
Macros Information (Per Serving)
Calories: ~280
Protein: 20g
Carbs: 12g
Fat: 16g
Tips for Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3–4 minutes to bring back the crispiness. You can also freeze uncooked patties for up to 2 months.
FAQ
Can I use fresh salmon?
Yes, just cook and flake it first.
Why are my patties falling apart?
They likely need more binder or better mixing.
Can I bake instead?
Yes, bake at 400°F for about 15 minutes, flipping halfway.
Do I need to flip them in the air fryer?
Yes, flipping helps both sides crisp evenly.
Final Thoughts
This is one of those simple recipes that feels way more special than it is. Once you make it, you’ll see how easy it is to keep it in your regular rotation. Try it out, tweak it to your taste, and come back and share how it turned out.