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Air Fryer Salmon Patties

These air fryer salmon patties are thick and crisp on the outside, yet warm and fluffy on the inside. Serve with the included recipe for creamy dill sauce.
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Calories 494kcal

Equipment

  • Air fryer

Ingredients

salmon patties

  • 14.5 oz canned salmon
  • ½ cup bread crumbs seasoned / Italian
  • 1 egg
  • ¼ cup sour cream
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika or Old Bay seasoning
  • ¼ tsp salt
  • 1 tbsp chopped parsley
  • 1 tsp dill

creamy dill sauce

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp horseradish
  • ¼ tsp garlic salt
  • ½ tsp lemon zest
  • 1 tbsp dill fresh is best

Instructions

  • Preheat the air fryer to 390° for 5 minutes.
  • Combine the salmon, bread crumbs, egg, sour cream, Dijon mustard, lemon juice, garlic powder, paprika, salt, parsley and dill in a bowl.
  • For small patties, use a ¼ cup measuring cup, for larger ½ cup.  Scoop out the salmon and form into small patties.  Continue until all the salmon has been used.  Make sure the patties are all the same thickness for even cooking.
  • Place patties in the air fryer basket. You may need to do this in batches.  Spray with cooking or olive oil spray.  Place in the air fryer and set at 390° for 3 minutes.  Remove, flip and respray.  Return to the air fryer and fry an additional 2 minutes for small patties, or 5 for larger patties.
  • Combine the ingredients for the dill sauce and serve with the hot salmon patties.

Notes

  • For extra crispy patties, spray when you place them in the air fryer, then again, halfway through the cooking time.
  • Don’t overcrowd the air fryer.  It needs room for the air to circulate and fry properly.
  • Most canned salmon will contain bones and skin and this is perfectly fine to eat and gives more flavor as well as calcium and other nutrients.
Storage:
  • Cool completely, then store in an airtight container in the refrigerator for up to 5 days.
  • You can form the patties, place on a parchment lined pan and freeze for 2 hours.  Remove and place in a large ziplock bag, squeezing all the air out of it before sealing it.  Freeze up to 3 months.

Nutrition

Serving: 1patty | Calories: 494kcal | Carbohydrates: 14g | Protein: 29g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1008mg | Potassium: 474mg | Fiber: 1g | Sugar: 3g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 373mg | Iron: 2mg