I’ve been making salmon patties for years, but once I discovered how perfect they turn out in the air fryer—golden, crispy, and tender inside—I haven’t looked back. This recipe has become a weeknight go-to for me, not just because it’s easy and fast, but because the flavor is just so good. And with less oil than traditional frying, it feels like a lighter way to enjoy a classic comfort food.
Whether I’m using leftover salmon or canned, this dish always satisfies. The outside gets irresistibly crispy while the inside stays moist and packed with flavor. Plus, it’s one of those versatile recipes that works for dinner, meal prep, or even a fancy little appetizer if you make them smaller. Let me walk you through how to make these irresistible air fryer salmon patties!
What You Need To Make This Recipe
Salmon: You can use cooked fresh salmon or canned salmon for this recipe. Canned is incredibly convenient and affordable, while cooked salmon is perfect if you have leftovers. Either way, be sure to remove any bones and flake the salmon well.
Breadcrumbs: I usually go with panko for that extra crunch, but regular breadcrumbs work too. They help bind the mixture and create that satisfying crispy exterior when air fried.
Egg: A single egg is all you need to hold everything together. It adds moisture and structure to the patties, so they don’t fall apart during cooking.
Mayonnaise: Just a tablespoon or two of mayo brings creaminess and depth of flavor. It helps the patties stay juicy on the inside without overpowering the salmon.
Dijon Mustard: This adds a tangy kick and a hint of sharpness that balances the richness of the salmon. Don’t skip it—just a little goes a long way.
Green Onion: These add freshness and a mild onion flavor. I like using the green and white parts for a pop of color and extra flavor.
Garlic Powder: For a subtle, savory boost. It blends smoothly into the mix and enhances the overall flavor without being too strong.
Lemon Zest: A touch of lemon zest brightens up the patties beautifully and cuts through the richness. It makes a big difference!
Salt & Pepper: Classic seasonings that bring everything together. Taste your mixture before forming the patties to adjust if needed.
Olive Oil Spray: This helps get that perfect golden crisp on the outside without deep frying. A quick mist is all you need before air frying.
Ingredients List
- 1 (14.75 oz) can salmon, drained and flaked (or 2 cups cooked salmon)
- ½ cup panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 green onions, thinly sliced
- ½ teaspoon garlic powder
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Olive oil spray (for air fryer basket and patties)
How to Make Crispy Air Fryer Salmon Patties
Step 1: Prepare the Mixture
In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, garlic powder, lemon zest, salt, and pepper. Mix until everything is well incorporated. The mixture should hold together easily when pressed—if it’s too dry, add a touch more mayo; if too wet, add a few extra breadcrumbs.
Step 2: Form the Patties
Using your hands, form the mixture into patties about 2½ to 3 inches wide and around ½ inch thick. This recipe should make about 6 medium patties. Place them on a plate or tray while the air fryer preheats.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. This helps ensure even cooking and the best crispy texture.
Step 4: Air Fry the Patties
Lightly spray the air fryer basket with olive oil. Arrange the patties in a single layer (you may need to do this in batches). Spray the tops of the patties lightly with olive oil spray. Air fry for 7–9 minutes, flipping halfway through, until the patties are golden and crispy on both sides.
Step 5: Serve and Enjoy
Serve hot with a squeeze of fresh lemon juice, a side salad, or your favorite dipping sauce. They’re also great in wraps or on a toasted bun as a salmon burger!
Tips for Making this Recipe
- Don’t overmix the salmon mixture—just combine until it sticks together. Overmixing can make the patties dense.
- Use a cookie scoop or measuring cup to form even-sized patties for consistent cooking.
- Chill the patties in the fridge for 15–20 minutes before air frying if you have time—this helps them hold their shape even better.
- Spray both sides of the patties lightly with oil for maximum crispiness.
- Don’t overcrowd the air fryer—cook in batches if needed to allow hot air to circulate around each patty.
- These patties freeze beautifully—freeze uncooked patties in a single layer, then transfer to a freezer bag. Air fry straight from frozen, just add 2–3 extra minutes of cook time.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! If you have leftover cooked salmon, it works perfectly. Just make sure to flake it and remove any bones or skin.
What can I serve with salmon patties?
They go great with a side salad, roasted veggies, rice, or in a sandwich. A dollop of tartar sauce, yogurt dip, or aioli pairs really well too.
Can I make these ahead of time?
Yes! You can prep the patties and store them in the fridge for up to 2 days before air frying. Or freeze them for longer storage.
Why are my patties falling apart?
If they’re not holding together, the mixture might be too dry or too wet. Add a little more mayo if dry, or breadcrumbs if too wet. Also, make sure to press the patties firmly when forming them.
Do I need to flip the patties in the air fryer?
Yes, flipping halfway through cooking helps them brown evenly on both sides and ensures the best texture.