Air Fryer Salmon Patties

Air Fryer Salmon Patties are the classic version of salmon patties that are cooked in an air fryer for a healthy version with no cooking oil.

When I was growing up, my Mom made salmon patties at least once a month. The basic ingredients in this recipe are similar to what my Mom used with a few small added ingredients. I have added red bell pepper, fresh parsley and I used Lawrey’s Seasoning Salt instead of regular salt like my Mom used. I also cook mine in the air fryer while my Mom used to gently fry her salmon patties in a skillet with canola oil.

It was a tradition at our house to pour apple cider vinegar over the salmon patties once we put them on our plates. While I really love this method, I also like serving them with dill dip. So for this recipe, I’ve included both.

Krazy Kitchen Mom Tips:

1. You must remove all of the small pin bones and larger round bones from the salmon before mixing it with the other ingredients. This usually takes me about 10 minutes because I work in small batches to ensure I have removed them all – I don’t want anyone chocking on a fish bone.
2. Use an ice cream scoop to make the patties for uniformity in the size.
3. Use air fryer parchment sheets that fit the size of your air fryer.
4. You can freeze cooked salmon patties for 1 month.

Air Fryer Salmon Patties

★★★★★

5 from 1 reviews

Air Fryer Salmon Patties are the classic version of salmon patties that are cooked in an air fryer for a healthy version with no cooking oil.

• Author: krazykitchenmom
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 8 patties 1x
• Category: Fish
• Method: Air Fryer
• Cuisine: American

Scale 1x2x3x

Ingredients

Salmon Patties:

• 1–14.75 ounce can of pink salmon – bones removed
• 1 egg
• 3/4 cup unflavored panko
• 1/2 cup finely chopped parsley
• 1/4 cup finely chopped red pepper (optional)
• 2 TBS + 1 teaspoon mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1–1/2 TBS extra virgin olive oil

Dill Dip:

• 1/2 cup mayonnaise
• 3/4 cup sour cream
• 1 TBS + 1 teaspoon Lawry’s Seasoning Salt
• 2 TBS dill weed
• 1 teaspoon freshly squeezed lemon juice

Instructions

1. Mix all of the dip ingredients together and refrigerate until salmon patties are ready to serve.
2. Remove the bones from the canned salmon (this will take you about 10 minutes; you’ll want to go slowly to ensure you’ve discarded all of them).
3. In a medium-sized bowl, using your hands, mix together the salmon, egg, panko and other salmon patty ingredients, with the exception of the olive oil.
4. Using an ice cream scoop, make equal-sized balls of the salmon patties.
5. Place the balls on a parchment lined cookie sheet.
6. Smash the balls slightly with the palm of your hand. They should be uniform in size.
7. Brush both sides of the salmon patties with the olive oil.
8. Place an air fryer parchment sheet into your air fryer.
9. Working in batches of 3-4 add salmon patties and cook on 400° for 7 minutes, carefully flipping them at 3.5 minutes (half way).
10. Serve with apple cider vinegar or dill dip or both.