These salmon patties are straightforward, dependable, and perfect when you want a satisfying meal without a lot of fuss. They crisp up beautifully in the air fryer, stay tender inside, and come together with pantry-friendly staples. I make a batch on Sundays and pull them out for quick lunches or a weeknight dinner that feels a little special.
The recipe is forgiving and moves fast: mix, chill briefly, shape, and air-fry. You get golden edges, a soft interior, and bright hits of dill and lemon that stop the patties from tasting heavy. If you use canned salmon, it’s a brilliant way to make a pantry ingredient feel fresh.
I’ll walk you through exactly what to buy, how to assemble the patties step-by-step (with the original directions preserved), plus swaps, troubleshooting, and storage advice so these become a repeat in your meal rotation. No fluff—just practical help so your patties turn out great the first time.
Gather These Ingredients
Everything below is taken from the recipe source. Notes explain each ingredient’s role or offer a small tip to make the most of it.
- 2 large eggs — binder and moisture; helps the patties hold together.
- 1/4 cup chopped red onion — sharpness and texture; use a sharp knife for even bites.
- 1/4 cup chopped dill — fresh herb brightness; dill pairs naturally with salmon.
- 2 tablespoons mayo, I like Sir Kensington — richness and extra binding; adds tenderness.
- 2 teaspoon Dijon mustard — a little tang to cut the richness; adds depth.
- 1 teaspoon Old Bay seasoning — classic seafood seasoning; lends a savory, slightly spicy note.
- 12 ounces cooked or canned wild salmon, flaked (from 1 lb salmon or 2 6-ounce cans) — the star ingredient; drain canned salmon and flake before using.
- 1/2 cup panko, plain or gluten-free panko (or matzo for passover) — texture and structure; adds crunch and helps absorb excess moisture.
- olive oil spray — for a light crisp exterior without excess oil.
- lemon wedges, for serving — acidity to brighten the finished patties.
(Air Fryer Salmon Patties): From Prep to Plate
- Line the air fryer basket with a piece of air fryer parchment or lightly spray the basket with olive oil spray. Preheat the air fryer to 400°F if your model recommends preheating.
- In a medium bowl, whisk together 2 large eggs, 1/4 cup chopped red onion, 1/4 cup chopped dill, 2 tablespoons mayo, 2 teaspoons Dijon mustard, and 1 teaspoon Old Bay until combined.
- Add 12 ounces flaked cooked or canned wild salmon and 1/2 cup panko to the bowl. If using canned salmon, drain and flake it before adding. Stir gently until just combined.
- If the mixture seems too wet to form patties, add another tablespoon panko and mix once more.
- Place the mixture in the freezer (uncovered) for 10 minutes to firm up so the patties hold together.
- Divide the mixture and form into 6 tightly packed, evenly sized patties.
- Arrange the patties in the prepared air fryer basket in a single layer, leaving space between them. Lightly spray the tops with olive oil spray.
- Air fry at 400°F for 8 to 10 minutes, flipping the patties once halfway through cooking, until golden brown and heated through.
- Remove the patties from the air fryer and serve with lemon wedges. Makes 6 patties.
Quick technique notes
After following the steps above, use the lemon wedges immediately. If you like a crispier exterior, give the patties an extra 30–60 seconds in the air fryer, but watch closely—air fryers vary. The brief freeze step (10 minutes) is the trick that keeps the patties from falling apart when you shape and cook them.
Why You’ll Keep Making It
These patties are a reliable weeknight hero. They use little hands-on time, and the air fryer does the heavy lifting so you don’t need to stand over a skillet. The flavor balance—mayo and Dijon for creaminess and tang, dill for brightness, Old Bay for savory depth—makes every bite interesting without being fussy.
They’re versatile. Serve them on a bed of greens, tucked into a sandwich with crisp lettuce and pickles, or alongside roasted vegetables. They reheat well and can be scaled up easily when you want more for meal prep. Plus, using canned wild salmon makes this an affordable, nutritious option that feels fresh and homemade.
Easy Ingredient Swaps
If you don’t have something on hand, these swaps keep the spirit of the dish intact:
- Fresh dill — if you’re out of dill, try flat-leaf parsley for a fresh, green note.
- Red onion — swap with finely chopped shallot or green onion (scallions) for a milder bite.
- Panko — regular breadcrumbs, crushed crackers, or matzo (for Passover) work as binders; they’ll change texture slightly.
- Mayo — Greek yogurt can be used for tang and less fat, though the texture will be a touch different.
Tools & Equipment Needed
Minimal equipment is required, which makes this a low-barrier recipe to try.
- Air fryer — any modern model that reaches 400°F will do; follow your manufacturer’s guidelines for preheating and basket use.
- Mixing bowl — medium size to combine the ingredients comfortably.
- Spatula or spoon — for gentle mixing so the salmon doesn’t get mashed.
- Air fryer parchment or nonstick spray — keeps patties from sticking and simplifies cleanup.
- Plate or tray — to chill patties in the freezer briefly before cooking.
Steer Clear of These
A few common missteps will cost you texture or flavor. Avoid them.
- Overmixing the salmon — stir gently. Overworking the mix makes patties dense and mealy.
- Skipping the chill — the 10-minute freezer step matters. If you skip it, patties may fall apart when flipping.
- Too much panko too soon — add panko gradually. If the mix gets dry, you can always add a splash of mayo or an extra egg yolk, but the recipe’s proportions are balanced.
- Crowding the basket — keep space between patties so hot air can circulate and give you an even crisp.
Smart Substitutions
If you’re adapting for diet or pantry constraints, these substitutions keep the dish flavorful and intact.
- Gluten-free: Use gluten-free panko or crushed gluten-free crackers instead of regular panko.
- Dairy-free: The recipe is already mostly dairy-free; choose a mayo made without dairy if needed.
- Lower fat: Swap part of the mayo for plain Greek yogurt, but reduce any extra liquid elsewhere to maintain shape.
- Different fish: If you prefer another cooked flaky fish (like cod or trout), you can use it in place of salmon; flavor profile will change but technique remains the same.
What Could Go Wrong
Here are the specific problems you might encounter and straightforward fixes.
- Patties fall apart: Likely too wet or not chilled. Add one more tablespoon panko, mix once, then chill for 10 minutes. Shape tightly packed patties.
- Dry, mealy interior: That comes from overmixing or too much panko. Mix gently and add panko sparingly—only as needed to bind.
- Uneven browning: Air fryer hot spots or overcrowding. Give each patty breathing room and rotate the basket if your fryer cooks unevenly.
- Bland flavor: Taste the mix before chilling (taste a tiny portion of mixture raw-only for seasoning reference—or make a small test patty and cook it) and adjust salt, Old Bay, or mustard as needed.
Save for Later: Storage Tips
These patties keep well whether you plan to eat them in a couple of days or save for later in the freezer.
- Refrigerator: Store cooled patties in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3–5 minutes to refresh the crust.
- Freezer: Freeze cooked patties on a tray until firm, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in the air fryer at 350–375°F until heated through, flipping once.
- Do not refreeze: If you thaw patties, use them promptly and do not refreeze raw mixture; make only what you’ll cook or freeze immediately after shaping.
Quick Questions
- Can I use fresh salmon instead of canned? Yes. Cook and flake about 1 lb of fresh salmon, cool it slightly, then use the same 12 ounces called for in the recipe.
- Can I pan-fry instead of air-frying? Yes. Heat a thin layer of oil in a skillet over medium heat and cook 3–4 minutes per side until golden and cooked through.
- Are these safe for kids? Generally yes, but check for small bones if using canned salmon and adjust seasoning if you prefer less Old Bay.
- Can I make the mixture ahead of time? You can mix the ingredients, form patties, and refrigerate for up to a day before air-frying. If you’ll wait longer, freeze them on a tray and store in a bag.
- How do I know when they’re done? They should be golden brown outside and hot throughout. A quick internal temp check for mixed fish patties should read 145°F, but visual cues (golden color, firm to the touch) are usually enough.
- Can I add spices or extras? Yes—finely diced bell pepper, a little minced garlic, or a spoonful of capers can work. Add sparingly so the patties still hold together.
That’s a Wrap
These Air Fryer Salmon Patties are a dependable, tasty option for quick meals and meal prep. Follow the steps, don’t skip the quick chill, and keep the mix gentle when combining. Serve hot with a squeeze of lemon, a salad, or your favorite bun, and you’ve got a homey meal that fits busy weeks and relaxed weekends alike.
Air Fryer Salmon Patties
Equipment
- Air Fryer
- Medium Bowl
Ingredients
Ingredients
- 2 largeeggs
- 1/4 cupchopped red onion
- 1/4 cupchopped dill
- 2 tablespoonsmayo I like Sir Kensington
- 2 teaspoonDijon mustard
- 1 teaspoonOld Bay seasoning
- 12 ouncescooked or canned wild salmon flaked (from 1 lb salmon or 2 6-ounce cans)
- 1/2 cuppanko plain or gluten-free panko (or matzo for passover)
- olive oil spray
- lemon wedges for serving
Instructions
Instructions
- Line the air fryer basket with a piece of air fryer parchment or lightly spray the basket with olive oil spray. Preheat the air fryer to 400°F if your model recommends preheating.
- In a medium bowl, whisk together 2 large eggs, 1/4 cup chopped red onion, 1/4 cup chopped dill, 2 tablespoons mayo, 2 teaspoons Dijon mustard, and 1 teaspoon Old Bay until combined.
- Add 12 ounces flaked cooked or canned wild salmon and 1/2 cup panko to the bowl. If using canned salmon, drain and flake it before adding. Stir gently until just combined.
- If the mixture seems too wet to form patties, add another tablespoon panko and mix once more.
- Place the mixture in the freezer (uncovered) for 10 minutes to firm up so the patties hold together.
- Divide the mixture and form into 6 tightly packed, evenly sized patties.
- Arrange the patties in the prepared air fryer basket in a single layer, leaving space between them. Lightly spray the tops with olive oil spray.
- Air fry at 400°F for 8 to 10 minutes, flipping the patties once halfway through cooking, until golden brown and heated through.
- Remove the patties from the air fryer and serve with lemon wedges. Makes 6 patties.
Notes
Optional, to take this over the top make a remoulade sauce: combine mayo,
lemon juice and capers and serve over salmon patties.
