Can I use fresh salmon instead of canned salmon?

Yes, you can! If using fresh salmon, cook and flake about 12 ounces of salmon fillet. Ensure it's fully cooked and then flake it before proceeding with the recipe. The cooking time for the patties might remain similar, but you'll add extra prep time for cooking the fresh salmon.

How do I prevent the salmon patties from falling apart in the air fryer?

The key is to drain the canned salmon very well to remove excess moisture and to form the patties firmly. The egg and mayonnaise act as binders. If your mixture still feels too wet, add another tablespoon or two of Panko breadcrumbs, or chill the mixture in the refrigerator for 15-20 minutes before forming and air frying. Don't overcrowd the air fryer basket, and handle them gently when flipping.

Can I make these Air Fryer Crispy Salmon Patties with Remoulade ahead of time?

Absolutely! You can prepare the salmon patty mixture and form the patties, then store them uncooked in an airtight container in the refrigerator for up to 24 hours. Coat them in Panko just before air frying. The remoulade can be made up to 2-3 days in advance and stored in the fridge, allowing the flavors to deepen.

What are some good side dishes to serve with salmon patties?

These Air Fryer Crispy Salmon Patties pair wonderfully with a fresh green salad, steamed vegetables like asparagus or green beans, roasted potatoes, rice, or a vibrant couscous salad. For a light and refreshing option, try a simple cucumber and tomato salad. If you're going for a burger-style, serve them on a bun with all your favorite toppings!

Air Fryer Crispy Salmon Patties with Remoulade: 7 Quick

Name: Air Fryer Crispy Salmon Patties with Remoulade
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 (6-ounce) cans wild-caught salmon, drained well; 1/4 cup finely chopped yellow onion; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 tablespoon Dijon mustard; 2 tablespoons mayonnaise; 1 large egg, beaten; 3/4 cup Panko breadcrumbs, divided; Salt and freshly ground black pepper to taste; Cooking oil spray (avocado or olive oil); 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped capers; 1 tablespoon finely chopped pickle relish (or cornichons); 1 tablespoon fresh parsley, chopped; 1/2 teaspoon paprika; Pinch of cayenne pepper (optional); Salt and pepper to taste

Ingredients

Scale

2 (6-ounce) cans wild-caught salmon, drained well
1/4 cup finely chopped yellow onion
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 large egg, beaten
3/4 cup Panko breadcrumbs, divided
Salt and freshly ground black pepper to taste
Cooking oil spray (avocado or olive oil)
For the Remoulade:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon finely chopped capers
1 tablespoon finely chopped pickle relish (or cornichons)
1 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
Pinch of cayenne pepper (optional)
Salt and pepper to taste

Instructions

Step 1: Drain the canned salmon very well. Transfer to a large bowl and mash with a fork, breaking up any large pieces.
Step 2: Add the chopped onion, minced garlic, 1/4 cup chopped parsley, 1 tablespoon Dijon mustard, 2 tablespoons mayonnaise, and beaten egg to the mashed salmon. Add 1/4 cup of the Panko breadcrumbs. Season with salt and pepper. Mix until just combined; do not overmix.
Step 3: Place the remaining 1/2 cup of Panko breadcrumbs in a shallow dish. Divide the salmon mixture into 6-8 equal portions and form into firm patties, about 1-inch thick. Dredge each patty in the Panko, pressing gently to coat thoroughly.
Step 4: Preheat your air fryer to 375°F (190°C) for 5 minutes.
Step 5: Lightly spray the air fryer basket with cooking oil. Arrange the salmon patties in a single layer in the basket, ensuring not to overcrowd. Work in batches if necessary. Lightly spray the tops of the patties with cooking oil.
Step 6: Air fry for 10-14 minutes, flipping the patties halfway through, until golden brown, crispy, and heated through. Spray with a little more oil when flipping, if desired, for extra crispness.
Step 7: While the patties cook, prepare the remoulade. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, lemon juice, capers, pickle relish, 1 tablespoon chopped parsley, paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
Step 8: Serve the Air Fryer Crispy Salmon Patties hot with a generous dollop of homemade remoulade.

Notes

For best results, make sure your canned salmon is very well drained. Don’t overcrowd the air fryer basket to ensure maximum crispiness. The remoulade can be made a day ahead and stored in the refrigerator.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Air Fryer
Cuisine: American

Nutrition

Serving Size: 1 patty with 2 tbsp remoulade
Calories: 310 kcal
Sugar: 2 g
Sodium: 580 mg
Fat: 19 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 90 mg

Keywords: air fryer salmon patties, crispy salmon cakes, homemade remoulade, healthy salmon recipe, easy weeknight dinner, canned salmon recipe, air fryer fish cakes, low carb salmon, quick dinner, salmon fritters

Ingredients

Instructions

Notes

Nutrition

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