Air Fryer Salmon Patties
Air Fryer Salmon Patties are my go-to when I want something light, flavorful, and genuinely good without spending a lot of time in the kitchen. Each patty is packed with fresh salmon, bright lemon zest, dill, basil, and green onion, and the air fryer gets the outside perfectly crisp while the inside stays tender and moist every time. I love making them for quick weeknight dinners, light lunches, and meal prep, and serving them with a cool dollop of sour cream and a squeeze of fresh lemon for a meal that feels a little special with barely any effort.
Ingredients
- 8 ounces fresh salmon finely diced
- ½ cup breadcrumbs
- 3 tablespoons green onion chopped
- 1 garlic clove minced
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon dried dill
- 1 large egg
- ½ teaspoon sweet paprika
- ½ Zest and juice of lemon
- Salt and black pepper to taste
- Cooking spray
For Serving:
- Sour cream
- Lemon wedges
- Fresh herbs
Instructions
- In a medium bowl, combine salmon, breadcrumbs, green onions, garlic, basil, dill, egg, paprika, lemon zest and juice, salt, and black pepper. Mix until well combined.8 ounces fresh salmon, ½ cup breadcrumbs, 3 tablespoons green onion, 1 garlic clove, 1 tablespoon fresh basil, 1 teaspoon dried dill, 1 large egg, ½ teaspoon sweet paprika, ½ Zest and juice of lemon, Salt and black pepper
- Divide the mixture into 6 equal portions and gently shape into patties. If the mixture feels too dry, add a small amount of water until the patties hold together.
- Preheat the air fryer to 400°F (200°C).
- Line the air fryer basket with parchment paper or a reusable liner and lightly coat with cooking spray.Cooking spray
- Arrange the patties in a single layer, leaving space between each one.
- Air fry for 6 minutes, flip the patties, then cook for another 4 minutes, or until golden brown and fully cooked.
- Remove carefully and serve immediately with sour cream, lemon, and herbs.Sour cream, Lemon wedges, Fresh herbs
Notes
Here are a few things I've learned from making these that'll help yours turn out perfectly.
Use fresh salmon when possible: Fresh, finely diced salmon gives the patties a better texture and flavor than canned, though canned works in a pinch.
Don't skip the lemon zest: The zest brings out a brighter citrus flavor than juice alone and makes a noticeable difference in every bite.
Check the moisture before shaping: If the mixture feels too dry, add water a teaspoon at a time until the patties hold together without crumbling.
Keep the patties evenly sized: Dividing into 6 equal portions and shaping them to a consistent thickness means they'll all finish cooking at the same time.
Give them space in the basket: Leaving room between each patty lets the hot air circulate and is what gives you that crispy exterior instead of a steamed one.
Flash-freeze for storage: Freeze the patties on a tray in a single layer for 1 hour before transferring to a zip-top bag or stacking in an airtight container to prevent sticking. Once frozen solid, store in the fridge for up to 3 days or in the freezer for up to 2 months. Ai-fry straight from frozen.
Nutrition
Calories: 374kcalCarbohydrates: 25gProtein: 30gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 144mgSodium: 287mgPotassium: 738mgFiber: 2gSugar: 3gVitamin A: 588IUVitamin C: 17mgCalcium: 103mgIron: 3mg
Tried this recipe?Let us know how it was!