Air Fryer Salmon Patties

These air fryer salmon patties use canned salmon and Old Bay for crisp, golden salmon cakes without pan-frying.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 185kcal

Author: Davinah

12 oz canned salmon I purchased boneless skinless canned salmon from the grocery store. They came in 6 oz cans.
1/4 cup shallots or red onions, I diced these very small
1/4 cup green bell peppers diced small
1 tbsp Garlic Cloves minced, or 1 tsp garlic powder
1/4 cup Mayonnaise
1 large Eggs
2 tbsp parsley chopped or 1 tsp dried parsley
1 tsp Old Bay seasoning
3 tbsp Almond Flour superfine, use 2 tbsp in the filling and 1 tbsp to coat the patties in before adding them to the air fryer
Cooking spray

Whisk the mayo and egg in a small bowl.
Add 2 tbsp of the almond flour and the other ingredients to a large mixing bowl and pour in the mayo and egg mixture.
Use a rubber spatula to gently mix to incorporate.
Form about 6 salmon patties. Sprinkle the remaining 1 tbsp of almond flour on the tops and bottoms of the patties.
Preheat the air fryer to 375 degrees for 3-5 minutes.
Line the air fryer basket with parchment paper. Add the patties and spray them generously with oil (this helps them brown)
Air fry the salmon patties for 12-14 minutes.

Drain the salmon well: Extra liquid can make the patties too soft and harder to shape.
Dice the vegetables small: Smaller pieces help the patties hold together and cook evenly.
Press the patties firmly: Shape them compactly before air frying so they do not fall apart when lifted.
Chill soft patties if needed: If the mixture feels loose, chill the patties for 15–30 minutes before cooking.
Spray with oil: A generous spray of oil helps the tops brown in the air fryer.
Cook in a single layer: Leave space around each patty so the hot air can circulate and crisp the edges.
Use almond flour or panko: Almond flour keeps them low-carb, while panko gives a more traditional salmon cake texture.