Air Fryer Salmon Patties
These crispy air fryer salmon patties are the perfect meal prep recipe! They’re so easy to make, high in protein, full of fresh flavor and delicious in buddha bowls, on salads or just as is!
I’m so obsessed with my cajun salmon and have been eating it on repeat, but it’s time to mix things up a bit. These air fryer salmon patties are truly the perfect meal prep recipe and are totally gluten free and dairy free.
Toss them in a fresh salad, serve them in a wrap, make them into a burger or enjoy exactly as is! This is a high protein and good for you recipe that makes throwing together healthy meals so much easier throughout the week.
They’re also great on crackers and can be made with flour or breadcrumbs, with mayo or without, this recipe is truly very versatile. Try my air fryer turkey burgers, gluten free chicken nuggets or hot honey salmon bites next!
Key ingredients
Salmon. Just one 15 ounce can of salmon is all you need. Make sure it is skinless and boneless! Trader Joe’s sells some that is not, so be sure to check the label! If you already have salmon cooked, you can just use that instead! You can eat the bones in salmon, they’re very small and mash easily into the other ingredients, but my preference is to just do without!
Egg. We’ll need two eggs in this recipe to help bind all of the ingredients together.
Breadcrumbs. I used plain gluten free panko breadcrumbs, but any kind of breadcrumbs will work. If you want a paleo version, you can sub for almond flour or a paleo style “breadcrumb.”
Greek Yogurt. Most salmon patties used mayo, but I have never been a big fan of the stuff so we’ll be using greek yogurt instead. You can use dairy free or regular, or even just mayo if you like that!
Herbs & spices. A mix of garlic, onion, paprika, salt, pepper plus some fresh chives and parsley will pack a whole lot of flavor into this recipe.
How to make salmon patties
Mix all ingredients. Drain off the liquid from the can of salmon and add to a bowl. Mash up roughly with a fork, then add in all remaining ingredients and mix together.
Form into patties. Scoop using a 1/3 measuring cup and mush into balls to ensure the ingredients are all well combined. Flatten into patties.
Air Fry. Add to a preheated air fryer and air fry for 8 minutes. No need to flip! Just spray the tops with oil so they get nice and crispy.
Serve. Serve these on top of a big salad, with my lemon tahini dressing or just as is with some hummus! Anything goes here. Try my bang bang salmon bowls next!
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How to prevent salmon patties from falling apart
This can be so annoying, but there are a few ways to prevent it! One, follow the recipe. I know it’s tempting to make swaps sometimes based on what you have on hand, but the ingredients here were carefully chosen to ensure the best flavor and texture of these patties.
The eggs are going to bind all of the ingredients together and the breadcrumbs will absorb just enough excess moisture so they are neither too mushy nor too dry.
A final tip is how you form the patties. When you scoop, really mush the ball into your hands to mash the ingredients together, then roll into a ball and lightly press into a patty shape.
Frequently asked questions
How do you add flavor to salmon patties?
We’re adding lots of fresh garlic, parsley and chives to this recipe, plus some dried spices like paprika, onion and of course salt and pepper. I always recommend serving things with a sauce or dressing, and this lemon garlic tahini is perfect with these air fryer salmon patties!
Can I bake these instead?
Yes! Make the recipe as usual, but bake at 350 degrees Fahrenheit for about 25-30 minutes or until lightly golden brown. I suggest baking with piece of parchment paper so nothing sticks.
How should I store these?
These salmon patties will keep in the fridge for about 3-4 days, but you can also freeze them! Just let them cool completely, then transfer to a freezer safe bag or container and freeze for up to 1 month. You can heat them up right from frozen in either the air fryer or your oven.
More recipes you’ll love!
- Lemon Pepper Salmon
- Orange Salmon
- Spicy Tuna Crispy Rice
- Salmon Stir Fry
- Air Fryer Sweet Potato Wedges
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Air Fryer Salmon Patties
by: claire cary
Ingredients
- 1 15 ounce can wild caught salmon skinless and boneless
- 2 eggs
- 2 tablespoons plain greek yogurt dairy free or regular
- ½ cup gluten free breadcrumbs sub regular if not GF
- Juice from 1/2 lemon
- 2 teaspoons minced garlic
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped chives
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
Instructions
- Drain off the liquid from the can of salmon and add to a bowl.
- Mash up roughly with a fork, then add in all remaining ingredients.
- Mix together with a fork until well combined.
- Use a 1/3 measuring cup and scoop into your hands. Mash into a ball, then flatten out slightly into a disc.
- Preheat your air fryer to 390, then add to the basket and spray the tops of the patties with olive oil spray.
- Bake for 7-8 minutes or until lightly golden brown and crispy. The canned salmon is already cooked, so we’re just trying to get the outside nice and crispy.
- Remove from the air fryer and serve with lemon tahini dressing.
Notes
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