Lightly crisp on the outside, tender and flavorful inside, these Air-Fryer Salmon Cakes are a weeknight hero and a crowd-pleaser. Built around roughly half a fresh Atlantic salmon and boosted with creamy mashed avocado, bright cilantro, and a whisper of yellow curry, they crisp up beautifully in the air fryer with just a brush of organic coconut oil. Serve them on a peppery bed of arugula and spinach for a fresh, balanced meal that comes together quickly.

Why you’ll love these salmon cakes

These Air-Fryer Salmon Cakes are perfect when you want something satisfying without heavy frying. Using the air fryer gives you a crunchy exterior with minimal added oil, while tapioca starch and eggs hold the cakes together for a tender interior. Coconut flakes add a subtle sweetness and texture that pairs nicely with the curry and cilantro. The avocado adds creaminess and a silky mouthfeel that keeps every bite lush.

Ingredients

1 lb fresh Atlantic salmon (roughly half a salmon)
1/4 cup avocado, mashed
1/4 cup cilantro, chopped, plus additional for garnish
1 1/2 teaspoons yellow curry powder
1/2 teaspoon sea salt
1/4 cup + 4 teaspoons tapioca starch (40 g) divided
Organic coconut oil, melted, for brushing
2 eggs
1/2 cup organic coconut flakes (30 g)
2 teaspoons organic coconut oil, melted
6 cups arugula and spinach mix, tightly packed
1 pinch sea salt

Equipment

Air fryer
Mixing bowls
Large skillet or baking sheet (optional, for breaking down salmon)
Measuring cups and spoons
Spatula or spoon
Serving platter

Prep notes

Room-temperature eggs and avocado will combine more smoothly. If your salmon has skin, you can remove it before flaking, or leave it on and flake around it—either works. Measure the tapioca starch carefully: the recipe calls for a total of 1/4 cup plus 4 teaspoons (40 g) divided between the mixture and coating.

Taste and texture tips

Yellow curry powder should be aromatic but not overpowering—adjust to preference if you prefer more or less spice. The coconut flakes toast slightly in the air fryer and add a nice contrast to the soft salmon and creamy avocado. Use a light hand when shaping the cakes so they hold together but stay tender.

Step-by-step Instructions

Prepare the salmon: Place the roughly half salmon on a cutting board and flake it into bite-sized pieces using a fork or two forks. Remove any bones you find. You should end up with flaky, biteable pieces that will form the base of the cakes.
Mix the base ingredients: In a large mixing bowl, combine the flaked Atlantic salmon, 1/4 cup mashed avocado, 1/4 cup chopped cilantro, 1 1/2 teaspoons yellow curry powder, and 1/2 teaspoon sea salt. Gently fold these together until evenly distributed, being careful not to overwork the fish.
Add binding starch and eggs: Sprinkle in 1/4 cup tapioca starch into the salmon mixture and crack in the 2 eggs. Mix gently until the liquid is absorbed and the mixture holds together when pressed. If the mixture seems too loose, you can add up to the additional 4 teaspoons tapioca starch (from the divided total) a teaspoon at a time until it forms cohesive patties.
Form the cakes: Divide the mixture into even portions and shape each into a compact cake about 1-inch thick. Wet your hands slightly if the mixture sticks. Aim for 6 medium-sized cakes or 8 smaller ones depending on your preferred portion size.
Prepare the coconut coating: In a shallow bowl, combine the 1/2 cup organic coconut flakes with the remaining 4 teaspoons tapioca starch. Toss the formed salmon cakes in this mixture, pressing gently so the flakes adhere to the surface. This creates a light, textured crust that toasts in the air fryer.
Brush with oil: Lightly brush both sides of each salmon cake with melted organic coconut oil. This will help the exterior brown and crisp in the air fryer.
Preheat the air fryer: Preheat your air fryer to 375°F (190°C) for 3–5 minutes. A preheated basket helps achieve an even crust and consistent cooking.
Air-fry the cakes: Place the salmon cakes in a single layer in the air fryer basket, leaving space between them so air circulates. Cook at 375°F (190°C) for 8 minutes. Carefully flip each cake and cook for an additional 4–6 minutes, until the exterior is golden and crisp and the internal temperature reaches 145°F (63°C) or the center is opaque and flaky.
Warm the greens: While the salmon cakes cook, combine the 6 cups arugula and spinach mix in a large bowl. Drizzle with the 2 teaspoons melted organic coconut oil and add a pinch of sea salt. Toss gently to coat—this lightly warms and seasons the greens without wilting them completely.
Plate and garnish: Transfer the greens to a serving platter or individual plates. Top with the hot salmon cakes and finish with extra chopped cilantro for brightness. Optionally, add a squeeze of lemon or a simple yogurt-based sauce if desired.
Serve immediately: These Air-Fryer Salmon Cakes are best when served right away while the crust is crisp and the inside is tender and warm.

Make-ahead and storage

To make ahead, form the patties and refrigerate them on a parchment-lined tray, covered, for up to 24 hours before air frying. Cooked salmon cakes store well in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 4–6 minutes to revive the crisp exterior.

Serving suggestions

These Air-Fryer Salmon Cakes pair beautifully with a creamy yogurt-cucumber sauce, a lemony aioli, or a quick chutney. For a simple meal, place them on the dressed arugula and spinach mix and serve with a lemon wedge. For a heartier plate, add roasted sweet potatoes or a side grain like quinoa or brown rice.

Variations

Herb-forward: Swap some cilantro for fresh dill or parsley for a different herb profile.
Spicy: Add a small pinch of cayenne or a few drops of hot sauce to the mix for heat.
Crunchier: Increase the coconut flakes slightly or press the cakes into panko instead of coconut for an extra-crispy exterior.
Smaller bites: Form slider-sized cakes for appetizers or party platters.

Nutrition snapshot

These salmon cakes deliver protein, healthy fats from avocado and coconut oil, and greens on the side for fiber and micronutrients. Using the air fryer reduces the need for additional oil, making this a lighter way to get crispy results.

Final notes

Whether you’re cooking for a busy weeknight or entertaining guests, these Air-Fryer Salmon Cakes hit the sweet spot between fast and impressive. The combination of Atlantic salmon, mashed avocado, and coconut keeps the cakes rich and satisfying, while cilantro and yellow curry powder brighten the flavor. Quick to mix, easier to air-fry, and delicious right out of the basket—this recipe is one to keep in rotation.

Printable recipe

Air-Fryer Salmon Cakes

Ingredients:

1 lb fresh Atlantic salmon (roughly half a salmon)
1/4 cup avocado, mashed
1/4 cup cilantro, chopped, plus additional for garnish
1 1/2 teaspoons yellow curry powder
1/2 teaspoon sea salt
1/4 cup + 4 teaspoons tapioca starch (40 g) divided
Organic coconut oil, melted, for brushing
2 eggs
1/2 cup organic coconut flakes (30 g)
2 teaspoons organic coconut oil, melted
6 cups arugula and spinach mix, tightly packed
1 pinch sea salt

Directions:

Flake the salmon and remove any bones.
Combine salmon, mashed avocado, cilantro, yellow curry powder, and 1/2 teaspoon sea salt in a bowl.
Add 1/4 cup tapioca starch and the 2 eggs; mix until the mixture holds together. If needed, add up to 4 teaspoons more tapioca starch to achieve cohesion.
Form the mixture into patties about 1-inch thick.
Toss patties in a mixture of 1/2 cup coconut flakes and remaining 4 teaspoons tapioca starch, pressing lightly to adhere.
Brush both sides with melted organic coconut oil.
Preheat air fryer to 375°F (190°C). Air-fry in a single layer for 8 minutes, flip, then cook 4–6 more minutes until golden and cooked through.
Toss greens with 2 teaspoons melted organic coconut oil and a pinch of sea salt. Serve cakes over greens and garnish with extra cilantro.

Enjoy these Air-Fryer Salmon Cakes hot from the air fryer for the best texture and flavor.