Ingredients
Equipment
Method
- Drain the canned salmon well. Gently press it in a colander to remove excess liquid. Flake the salmon into a medium mixing bowl.
- Add the beaten egg, mayonnaise, lemon juice, Dijon mustard, salt, and pepper to the salmon. Mix gently until well combined.
- Add the diced onion and fresh herbs to the bowl. Mix until evenly distributed.
- Add half a cup of Panko breadcrumbs and fold gently until incorporated. The mixture should hold together when pressed.
- Preheat the air fryer to 375°F (190°C).
- Spread the remaining Panko breadcrumbs on a shallow plate.
- Divide the salmon mixture into 6 equal portions. Roll each portion into a ball, then flatten into a patty about 3/4 inch thick.
- Press each patty into the Panko to coat both sides. Place on a plate or tray.
- Spray the air fryer basket lightly with oil. Place the patties in a single layer with space between them.
- Cook at 375°F for 10-12 minutes, flipping halfway through. They should be golden and crispy on the outside and cooked through inside.
- Remove from the air fryer and serve immediately with lemon wedges.
Nutrition
Calories: 210kcalCarbohydrates: 7gProtein: 18gFat: 12gSaturated Fat: 1.5gCholesterol: 55mgSodium: 130mgPotassium: 290mgFiber: 1gSugar: 1gVitamin A: 75IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Notes
These are great for meal prep and storage. Let them cool completely before storing in airtight containers. They reheat well in the air fryer for a crispy texture.
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