air fryer salmon cakes
Air Fryer Salmon Cakes
These air-fried salmon patties are reminiscent of classic salmon croquettes; crispy on the outside and pillowy tender on the inside. Look for canned or jarred salmon that has less than 50 milligrams of sodium per serving, and don't be afraid of varieties that have bones. They're easy to remove.
Ingredients:
- cooking spray
- 2 7.5-ounce cans unsalted pink salmon (with skin and bones)
- 1 large egg
- ½ cup whole-wheat panko breadcrumbs
- 2 tablespoons chopped fresh dill
- 2 tablespoons canola mayonnaise
- 2 teaspoons dijon mustard
- ¼ teaspoon ground pepper
- 2 lemon wedges
Directions:
- Coat the basket of an air fryer with cooking spray.
- Drain salmon; remove and discard any large bones and skin. Place the salmon in a medium bowl. Add egg, panko, dill, mayonnaise, mustard and pepper; stir gently until combined. Shape the mixture into 4 3-inch-diameter cakes.
- Coat the cakes with cooking spray; place them in the prepared basket. Cook at 400°F until browned and an instant-read thermometer inserted into the thickest portion registers 160°F, about 12 minutes. Serve with lemon wedges.
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