Air Fryer Salmon Cakes
These Air Fryer Salmon Cakes are mixed with green onions, garlic, sour cream, and just the right blend of herbs and spices, then air-fried until crisp and golden. They make the perfect appetizer or light meal. My family asks for them often, and I’m always happy to make them since the whole recipe takes less than one hour.
I love making recipes with salmon as the main ingredient. From this Mediterranean salmon foil packets to my cooked salmon poke bowls, it’s one of those proteins that’s so versatile, I never run out of ideas. These air fryer salmon cakes are now a regular in our home, and I’m excited to show you how to make them too. I have a feeling you’ll enjoy them just as much as we do.
Table of contents
In my house, we enjoy these salmon cakes in all kinds of ways. Sometimes they’re an appetizer, other times they’re the main dish, and they even make a great side next to our favorite entrees. If you’re craving more delicious seafood, you’ve got to try my Instant Pot lobster chowder. And don’t miss my crab salad, it’s one of my favorite recipes when I need something budget-friendly, and it only takes 15 minutes to make.
Why you will love this recipe
- Crispy outside, tender inside: These salmon cakes come out crispy on the outside and moist and flaky inside. I cook them in the air fryer so there’s no oil splatter or oven heat taking over my kitchen.
- Pantry-friendly ingredients: They’re made with simple ingredients like flaked salmon, garlic, green onions, sour cream, and herbs. I mix everything by hand and shape them into patties that are full of flavor.
- Great for any mealtime: This recipe is great if you are looking for a quick, healthy seafood option. Whether you’re cooking for yourself or for family dinner, these patties make a great appetizer, light meal, or even a fun lunch idea.
- My favorite salmon recipe: Salmon is one of my favorite ingredients to cook with, especially for my kids, because it’s packed with protein and healthy fats that keep them full, focused, and happy at the table.
What you will need
- Salmon: Fresh is my first choice because it adds the best flavor and texture, but canned works just fine when I need something quick and easy.
- Aromatics: To build flavor, I like to use a mix of green onions, grated ginger, and fresh garlic.
- Bread crumbs: Plain Panko breadcrumbs help the patties crisp up in the air fryer and prevent them from falling apart.
- Egg: The eggs work alongside the breadcrumbs to bind everything together and hold the patty shape.
- Seasonings: To season the patties, I use paprika, dried parsley, and Italian herb seasoning. Since salmon is naturally rich, I add lemon juice, lemon zest, a bit of hot sauce, and a spoonful of sour cream to cut through that richness and brighten up the flavor.
How to make
- Prep the Salmon: I start by brushing the salmon with a little oil and sprinkling it with salt and pepper. Then I bake it skin-side down in a 425°F oven for about 10 minutes until it’s just cooked through. Once it’s cool enough to handle, I peel off the skin, flake the salmon with a fork in a large bowl and remove any bones.
- Mix all ingredients: To the bowl of flaked salmon, I add all the seasonings, aromatics, eggs, and panko breadcrumbs. Then I use my hands to gently mix everything together until it’s well combined.
3. Shape the Patties: I use an ice cream scoop to portion out the mixture so each one is the same size. Then I gently flatten each scoop into a patty with my hands.
4. Cook and Serve: I arrange the patties on a parchment round inside the air fryer basket, making sure they’re not touching. Then I lightly spray them with oil and air fry at 370°F for 8 to 10 minutes, until they’re golden and crispy. Once they’re done, I serve them hot with a squeeze of fresh lemon and my favorite creamy dip on the side.
Expert tip
Firm patties, crispy results
One thing I always do now, and really recommend, is chilling the salmon patties before cooking. I didn’t do this the first few times and the cakes were a little too soft and tricky to handle. Letting them sit in the fridge for even 15 minutes helps them hold their shape and cook more evenly in the air fryer. It’s a simple step that gives me way better results every single time.
More tips to consider:
- Use an ice cream scoop: I like using an ice cream scoop to portion the salmon mixture. It keeps the patties the same size, which helps them cook evenly and makes everything look neat on the plate.
- Don’t overcrowd the basket: I’ve found that giving each patty a little space in the air fryer basket helps them crisp up better. If I try to cook too many at once, they steam instead of getting that golden crust.
- Add parchment for easy cleanup: Lining the air fryer basket with a parchment round has saved me so much cleanup time. It also keeps the patties from sticking and falling apart when I remove them.
Recipe variations
- Crab cakes: I swap the salmon with 1 pound of cooked flaked crab meat. It gives the patties a slightly sweeter flavor and still holds up beautifully in the air fryer.
- Veggie-packed cakes: Add 1/2 cup of finely chopped bell peppers or grated zucchini to the mix.
- Make it spicy: : I mix in 1/2 teaspoon of cayenne pepper or 1 small diced jalapeño. It adds a gentle heat that pairs really well with the lemon and herbs.
- Gluten-free option: Replace the Panko with 1 cup of almond flour or your favorite gluten-free breadcrumbs. The patties still get crispy and taste just as good.
- Fresh herb twist: I swap the dried parsley for 2 tablespoons of fresh chopped dill or cilantro. It adds a fresh pop of flavor that I especially love in warmer months.
Serving suggestions
When I serve these salmon cakes, I always make sure to include a creamy dip or sauce on the side to elevate the flavors and tie everything together. My homemade Tzatziki sauce adds a cool contrast that works great with the crispy texture. This honey mustard sauce is a favorite for the kids, while the sauce for salmon really brings out the savory flavor and is a must-try if you’re looking for something simple but full of flavor.
Although they’re perfect as appetizers, we also love enjoying these savory cakes as a light main or a fun little side. I usually pair them with a fresh Greek salad, some roasted asparagus and the must-have in our house – air fried sweet potato fries. My kids go wild for them, and honestly, so do I. So simple and so good!
How to store leftovers
- Refrigerate: I let the salmon cakes cool completely, then store them in an airtight container in the fridge. They stay fresh for up to 3 days and are great for quick meals.
- Freezing: When I want to freeze them, I place the cooled patties on a baking sheet to freeze individually, then transfer them to a freezer bag. They keep well for up to 2 months.
- Reheating: I reheat the salmon cakes in the air fryer at 350°F for about 3 to 4 minutes. They come out warm and crispy, just like the first time.
Frequently Asked Questions
I’ve found that making sure the mixture is well combined and chilling the patties before cooking makes a big difference. The eggs and Panko help bind everything together, but a little fridge time really helps them stay firm while they cook.
Yes, and I do it often when I need a quicker option. I just make sure to drain it really well and remove any bones or skin before mixing it in.
No flipping needed. I spray the tops lightly with oil and let the air fryer do the rest. They come out golden and crispy without having to touch them during cooking.
Yes, absolutely. I bake the patties on a parchment-lined baking sheet at 400°F for about 12 to 15 minutes, flipping them halfway through so they get nicely crisp on both sides.
More air fryer recipes to try:
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Air Fryer Salmon Cakes
Ingredients
- 1 lb salmon cooked and flaked
- 1/2 cup green onions chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 1/2 cups Panko bread crumbs
- 1/2 teaspoon Italian herbs seasoning
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley
- 1/4 teaspoon salt and pepper or to taste
- 2 large eggs lightly beaten
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 2 tablespoon hot sauce optional
- 1 tablespoon lemon zest
- Oil spray
Instructions
- Preheat oven to 425 degrees F.
- Place salmon skin-side down on a lightly greased baking sheet, and season with some salt and pepper. Brush with olive oil, and bake it for 10-15 minutes.
- Preheat your air fryer to 370 degrees F.
- Once baked, discard the skin, and flake the salmon with a fork and add it to a large bowl. If it has any bones, remove them and discard.
- Next, add to the salmon the rest of the ingredients, and mix them together using your hands, until well combined.
- Use an ice cream scoop for portioning so each salmon patty is about the same size, and make into patties.
- Place a piece of parchment round down inside the hot air fryer then carefully place each cake in the air fryer. Cook in batches if needed, don’t overcrowd.
- Cook in the air fryer for 8-10 minutes until the crust turns golden brown. Do not flip while cooking.
- Remove from the air fryer and enjoy with your favorite sauce and extra lemon on top, if desired. Garnish with green onions.
Video
Notes
Firm patties, crispy results
One thing I always do now, and really recommend, is chilling the salmon patties before cooking. I didn’t do this the first few times and the cakes were a little too soft and tricky to handle. Letting them sit in the fridge for even 15 minutes helps them hold their shape and cook more evenly in the air fryer. It’s a simple step that gives me way better results every single time.More tips to consider:
- Use an ice cream scoop: I like using an ice cream scoop to portion the salmon mixture. It keeps the patties the same size, which helps them cook evenly and makes everything look neat on the plate.
- Don’t overcrowd the basket: I’ve found that giving each patty a little space in the air fryer basket helps them crisp up better. If I try to cook too many at once, they steam instead of getting that golden crust.
- Add parchment for easy cleanup: Lining the air fryer basket with a parchment round has saved me so much cleanup time. It also keeps the patties from sticking and falling apart when I remove them.
Nutrition