Air Fryer Salmon Patties

I first encountered salmon patties at a small coastal diner during a family vacation years ago, and I was immediately hooked on their crispy, savory goodness. Back then, they were pan-fried in what seemed like a gallon of oil, but they were absolutely delicious. Fast forward to discovering my air fryer, and I knew I had to recreate that magic in a healthier way. This recipe combines the best of both worlds – all the flavor and texture I remember, but with a fraction of the oil and mess. The process is incredibly straightforward: you start with good quality canned salmon, which is both affordable and convenient, then mix it with fresh herbs, aromatics, and just enough binding ingredients to hold everything together. The key is not overworking the mixture – you want those beautiful flakes of salmon to stay intact. When you form the patties, make them about 3/4 inch thick so they cook evenly and develop that gorgeous crust. The air fryer works its magic by circulating hot air around each patty, creating a crispy exterior that rivals anything you'd get from a deep fryer. What makes these special is the balance of textures and flavors – the fresh herbs brighten up the salmon, the garlic adds depth, and that squeeze of lemon at the end brings everything together. They're substantial enough to be a main course but elegant enough to serve at a dinner party.

Why I love this recipe

There are so many reasons why this recipe has earned a permanent spot in my weekly rotation. First and foremost, it's incredibly versatile and forgiving – if you don't have dill, use more parsley; if you prefer green onions over regular onions, go for it! The recipe adapts beautifully to what you have on hand. I love that it transforms humble canned salmon into something truly restaurant-worthy. There's something deeply satisfying about taking simple, pantry-stable ingredients and creating a dish that looks and tastes this impressive. The air fryer aspect is a total game-changer – no oil splatter on my stovetop, no lingering fish smell in my kitchen, and perfectly crispy results every single time. These patties are also fantastic for meal prep; I often make a big batch on Sunday and have them throughout the week for quick lunches or dinners. My kids actually request these, which is saying something because they can be picky about fish. The fact that they're packed with protein and omega-3s makes me feel good about serving them regularly. Plus, there's that undeniable satisfaction of biting into a perfectly crispy exterior and finding that tender, herb-flecked salmon inside. Every bite is a reminder that healthy eating doesn't have to be boring or complicated – sometimes the simplest recipes are the most rewarding.

What You Need From Your Kitchen

• Canned Salmon: Drain thoroughly, remove bones and skin, then flake into small pieces using a fork
• Fresh Herbs (Parsley and Dill): Wash, pat dry, and finely chop both herbs for maximum flavor distribution
• Onion: Dice very finely to ensure even distribution and prevent large chunks in your patties
• Garlic: Mince finely or use a garlic press for the best flavor release
• Eggs: Beat well before adding to help bind all ingredients together
• Breadcrumbs: Use panko for extra crispiness or regular breadcrumbs for a finer texture
• Mayonnaise: Adds moisture and helps bind the mixture while contributing to a crispy exterior

Let's Make These Together

Prepare Your Salmon Base

Start by opening your canned salmon and draining it completely - I like to press it gently with paper towels to remove excess moisture. Transfer to a large bowl and use a fork to flake the salmon into small, even pieces, removing any large bones or skin you encounter. The texture should be fairly fine but still have some flakes visible. This is the foundation of your patties, so take your time with this step.

Create the Flavor Mixture

Add your beaten eggs, mayonnaise, finely diced onion, fresh chopped herbs (parsley and dill), minced garlic, lemon juice, and Dijon mustard to the salmon. Sprinkle in the paprika, salt, and pepper. Using a gentle folding motion, mix everything together until just combined - you don't want to overmix or your patties will become dense. The mixture should hold together when pressed but still show distinct salmon flakes throughout.

Add Binding and Chill

Fold in your breadcrumbs last, distributing them evenly throughout the mixture. The breadcrumbs will absorb any remaining moisture and help the patties hold their shape. If the mixture seems too wet or loose, add an extra tablespoon or two of breadcrumbs. Cover the bowl and refrigerate for 15-20 minutes - this chilling step is optional but really helpful for easier shaping and better texture.

Shape Your Patties

Divide your mixture into 6 equal portions using a measuring cup or kitchen scale for consistency. With slightly wet hands (to prevent sticking), form each portion into a patty about 3/4 inch thick and 3 inches wide. Make sure the edges are smooth and the patties are evenly thick throughout so they cook uniformly. Place them on a plate as you work.

Air Fry to Perfection

Preheat your air fryer to 400°F and spray the basket generously with cooking spray. Arrange the patties in a single layer without touching, working in batches if necessary. Spray the tops lightly with cooking spray for maximum crispiness. Air fry for 10-12 minutes, carefully flipping them halfway through with a spatula. You'll know they're done when both sides are golden brown and crispy, and they reach an internal temperature of 145°F. Let them rest for a couple minutes before serving to allow them to firm up, then garnish and enjoy!

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Switch Things Up

I remember the first time I made these salmon patties – it was a Sunday afternoon and I had a few cans of salmon sitting in my pantry that I'd been meaning to use. I was craving something crispy and satisfying but didn't want to deal with the mess of pan-frying. That's when I thought, why not try the air fryer? I mixed everything together, shaped the patties with my hands, and popped them in. The smell that filled my kitchen as they cooked was absolutely incredible – that combination of herbs, garlic, and salmon crisping up was mouthwatering. When I took that first bite, the contrast between the crunchy golden exterior and the tender, flaky inside was perfection. I couldn't believe how easy it was! Now, I make a double batch every time because my family devours them. Sometimes I'll add a pinch of cayenne for a little kick, or swap the dill for cilantro when I'm feeling adventurous. These patties have become my go-to for those nights when I want something homemade and delicious without spending hours in the kitchen.

Perfect Pairings

These Air Fryer Salmon Patties pair beautifully with so many sides and accompaniments. For a light and refreshing meal, serve them alongside a crisp cucumber and tomato salad dressed with lemon vinaigrette, or a classic coleslaw for that satisfying crunch. If you're going for comfort food vibes, creamy mashed potatoes or roasted sweet potato wedges are fantastic choices. I absolutely love them with a tangy tartar sauce or homemade aioli for dipping – the creamy sauce complements the crispy patty perfectly. For a complete meal, add some steamed asparagus, green beans, or roasted Brussels sprouts. If you're making them into sandwiches, pile them on brioche buns with lettuce, tomato, and a smear of spicy mayo. A glass of crisp white wine like Sauvignon Blanc or a cold beer also makes an excellent pairing for these savory patties.

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Frequently Asked Questions

→ Can I use fresh salmon instead of canned?

Yes, absolutely! You can use about 1 lb of cooked fresh salmon instead of canned. Simply bake, grill, or pan-sear the salmon until fully cooked, let it cool, then flake it with a fork. Fresh salmon will give you a slightly different texture and richer flavor, though canned salmon is more convenient and budget-friendly.

→ Why are my salmon patties falling apart?

Salmon patties typically fall apart if the mixture is too wet or doesn't have enough binding ingredients. Make sure you drain your canned salmon thoroughly and press out excess moisture. If the mixture seems too loose, add an extra tablespoon or two of breadcrumbs or another beaten egg. Chilling the formed patties for 15-20 minutes before cooking also helps them hold together better.

→ Can I make these patties ahead of time?

Yes! You can form the patties and store them in the refrigerator for up to 24 hours before cooking. Layer them between parchment paper to prevent sticking. For longer storage, freeze the uncooked patties on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 2-3 extra minutes to the cooking time.

→ What can I serve with salmon patties?

Salmon patties are incredibly versatile! Serve them as a main dish with sides like roasted vegetables, mashed potatoes, coleslaw, or a fresh salad. They're also delicious in burger buns with lettuce, tomato, and tartar sauce, or broken up over greens for a protein-rich salad. For dipping sauces, try tartar sauce, aioli, remoulade, or a simple lemon-dill yogurt sauce.

→ Can I bake these instead of using an air fryer?

Absolutely! If you don't have an air fryer, you can bake these patties in a preheated 425°F oven for 15-18 minutes, flipping halfway through cooking. Place them on a parchment-lined baking sheet and spray lightly with cooking spray for crispiness. You can also pan-fry them in a skillet with about 2 tablespoons of oil over medium heat for 4-5 minutes per side until golden brown.

→ How do I store and reheat leftover salmon patties?

Store cooked salmon patties in an airtight container in the refrigerator for up to 3 days. To reheat and maintain their crispy texture, use the air fryer at 350°F for 3-4 minutes, or reheat in a preheated oven at 375°F for 8-10 minutes. You can also microwave them for 30-60 seconds, though they won't be as crispy. Avoid freezing cooked patties as they can become mushy when thawed.

Conclusion

These Air Fryer Salmon Patties are a game-changer for busy weeknights and meal prep alike. The air fryer creates that coveted crispy exterior without the need for excessive oil, making them a healthier alternative to traditional pan-fried versions. What I love most is how versatile they are – serve them as a main dish with a side salad, tuck them into burger buns for a delicious sandwich, or even break them up over greens for a protein-packed salad topper. They store beautifully in the fridge for up to 3 days and reheat wonderfully in the air fryer, maintaining that crispy texture we all crave. Whether you're a seafood enthusiast or just looking for a quick protein option, these patties deliver on flavor, texture, and convenience every single time.