Air Fryer Salmon Cakes

Air Fryer Salmon Cakes

What I like about this air fryer method is that the salmon cakes can brown nicely with very little oil, but the part I pay attention to most is the mixture before it ever reaches the basket. If it is too wet, the patties can slump or break when you flip them, so a little extra panko and a short chill make a real difference.

This version keeps the ingredient list practical and works with either canned salmon or cooked fresh salmon. The cakes cook quickly at 380°F (193°C), get lightly crisp around the edges, and work just as well for dinner as they do for lunch, sliders, or salad bowls.

Ingredients for Air Fryer Salmon Cakes

• 2 cups flaked salmon, about 12 to 14 ounces canned salmon or 10 to 12 ounces cooked fresh salmon (340g), drained well if using canned
• 1 to 2 large eggs
• 1/2 to 3/4 cup panko breadcrumbs (45g), plus more if needed
• 2 to 3 tablespoons mayonnaise (40g)
• 1 tablespoon Dijon mustard (15g)
• 1/4 cup finely minced red onion (40g)
• 1 to 2 tablespoons chopped fresh dill or chives
• 1 to 1 1/2 teaspoons Old Bay seasoning
• 1/4 to 1/2 teaspoon fine sea salt, depending on how salty your salmon is
• 1/8 to 1/4 teaspoon fine ground black pepper
• Oil spray, as needed

If you do not have Old Bay, use a simple mix of paprika, salt, and garlic powder instead. For a gluten-free version, use gluten-free panko and make sure your seasoning blend is gluten-free.

Canned salmon is the easiest option, but drain it thoroughly. If you want a smoother texture, remove any larger bones or pieces of skin before mixing. If using fresh salmon, make sure it is already cooked, cooled, and flaked.

How to Make Salmon Cakes in the Air Fryer

1. Mix the salmon cake base: In a medium bowl, combine the flaked salmon, 1 egg, 1/2 cup panko, mayonnaise, Dijon, red onion, herbs, Old Bay, salt, and black pepper. Mix just until everything comes together. The salmon should still have some texture and should not be mashed into a paste.
2. Adjust the texture: Press a little of the mixture together in your hand. It should hold its shape and feel moist, not loose. If it seems too soft or wet, add more panko 1 tablespoon at a time. If it looks dry or crumbly, add a small spoonful of mayo or the second egg as needed.
3. Form the patties: Shape the mixture into about 6 medium cakes. Press firmly enough to compact the edges, but do not flatten them too much.
4. Chill briefly: Set the patties on a tray or plate and chill for 10 to 15 minutes, or freeze briefly until firm but not solid. I find this works best when the salmon was on the moist side or the patties feel delicate.
5. Preheat the air fryer: Preheat to 380°F (193°C) for 3 to 5 minutes. Lightly spray the basket or lightly spray the outside of the patties with oil. Use a light hand here; too much oil can make the surface greasy instead of crisp.
6. Air fry: Arrange the patties in a single layer with space between them. Cook at 380°F (193°C) for 8 to 12 minutes, flipping carefully halfway through. If you are using an air fryer oven, rotate the trays halfway through as well.
7. Check for doneness: The salmon cakes are ready when the edges are browned and lightly crisp, the centers feel set when gently pressed, and the middle is hot. If you used fresh salmon, the thickest part should reach 145°F (63°C). Start checking on the early side if your patties are smaller or thinner.
8. Rest and remove: Let the cakes rest for 1 to 2 minutes before lifting them out with a spatula. That short rest helps them firm up a little more.

Air Fryer Time and Temperature for Salmon Cakes

380°F (193°C) is a good starting temperature for salmon cakes. It is hot enough to brown the outside without drying the patties out too quickly.

Most batches take 8 to 12 minutes total, with a careful flip halfway through. I rely more on the visual cue than the clock here because air fryer models vary, and thicker patties need longer than thinner ones.

Look for browned edges, a lightly crisp exterior, and a center that feels set rather than soft. If you are cooking in batches, keep each batch in a single layer so the cakes crisp instead of steaming.

How to Keep Salmon Cakes from Falling Apart

This is where the texture can go wrong. Salmon cakes need enough binder to hold together, but not so much that they turn dense.

The biggest fixes are simple: drain canned salmon well, mix in enough egg and panko to help the patties hold, and add a little more panko if the mixture still looks wet. The brief chill also helps the patties set so they transfer and flip more cleanly in the air fryer.

What to Serve with Air Fryer Salmon Cakes

If you want a quick sauce, stir together mayonnaise, a little lemon juice, and chopped capers for an easy remoulade-style finish. You can add a spoonful of sour cream or Greek yogurt if you want it a little lighter.

Serve the salmon cakes with a green salad or slaw, over rice or quinoa bowls, or on small buns as sliders. They also work well as a salad topper with lemon wedges on the side.

For more ways to cook salmon, browse our air fryer salmon recipes.

For a lighter salmon dinner with vegetables, see Air Fryer Salmon and Asparagus with Lemon-Garlic Dijon.

Easy Variations for Salmon Cakes

Gluten-Free Salmon Cakes

Use gluten-free panko in the same amount as regular panko, and make sure your seasoning blend is gluten-free. Since gluten-free crumbs can vary by brand, check the mixture before shaping and adjust with a little more panko or binder if needed.

Paprika-Garlic Salmon Cakes

If you do not have Old Bay or want a milder flavor, use paprika, salt, and garlic powder instead. I would keep the seasoning simple here so it supports the salmon rather than covering it up.

How to Store and Reheat Air Fryer Salmon Cakes

Let the salmon cakes cool completely, then refrigerate them in an airtight container for up to 3 days. If you need to stack them, separate the layers with parchment.

To reheat, warm them in the air fryer at a lower temperature until heated through and lightly crisp again. A gentler reheat helps keep them from drying out. Leftovers are still very good, but they usually will not be quite as crisp as they were fresh.

You can also form the patties ahead and chill them before cooking later. If freezing, freeze the formed or cooked patties separately first, then store them airtight.

Nutrition

Approximate nutrition per serving, based on 4 servings: 280 calories, 24g protein, 16g fat, 10g carbohydrates.

Approximate nutrition per 100g: 190 calories, 16g protein, 11g fat, 7g carbohydrates.

Nutrition is an estimate and will vary based on the salmon used, the number of eggs, and how much panko and mayonnaise you add to adjust the mixture.