There’s something undeniably delightful about preparing a meal that not only tastes amazing but is also made with wholesome ingredients. Today, I’m excited to share a fantastic recipe for Air Fryer Salmon Cakes. These savory cakes are packed with flavor and come together in a snap, thanks to the magic of the air fryer. Whether you’re looking for a quick dinner option or a delicious appetizer, these salmon cakes are sure to impress.
Why I Love This Recipe
The beauty of Air Fryer Salmon Cakes lies in their versatility. You can serve them as a light lunch, a hearty dinner, or even as a party appetizer. They are crispy on the outside, tender on the inside, and bursting with fresh flavors from green onions, garlic, and a hint of zest from lemon. Plus, they’re quick to prepare, making them ideal for busy weeknights. With minimal cleanup and a healthy twist, they’re a winner in my kitchen!
What You’ll Gather
- 1 lb cooked and flaked salmon: This is the star of the show! You can use leftover salmon or canned salmon.
- 1/2 cup green onions, chopped: Adds a fresh, mild onion flavor.
- 4 cloves garlic, minced: For that aromatic punch.
- 1 teaspoon fresh ginger, grated: A hint of warmth and spice.
- 1 1/2 cups Panko bread crumbs: Provides the perfect crunch.
- 1/2 teaspoon Italian herbs seasoning: A blend of dried herbs that elevates the flavor.
- 1/2 teaspoon paprika: For a subtle smokiness.
- 1 teaspoon dried parsley: Adds a touch of color and flavor.
- 1/4 teaspoon salt and pepper: To taste.
- 2 large eggs, slightly beaten: Binds everything together.
- 1/4 cup sour cream: For creaminess and moisture.
- 1 tablespoon lemon juice: Brightens the dish.
- 2 tablespoons hot sauce (optional): For those who like a kick!
- 1 tablespoon lemon zest: Enhances the lemon flavor.
- Oil spray: To help achieve that crispy texture.
Tools & Equipment Needed
- Air fryer: The cornerstone of this recipe, ensuring even cooking and crispiness.
- Mixing bowl: For combining all the ingredients.
- Spatula: To gently mix and form the cakes.
- Measuring cups and spoons: For accuracy in your ingredients.
- Baking sheet: Optional, for resting the salmon cakes before air frying.
From Start to Finish: Air Fryer Salmon Cakes
Step 1: Prepare Your Ingredients
Begin by gathering all your ingredients. If you haven’t already, cook and flake the salmon. This can be done in advance, making the process even quicker.
Step 2: Mix It Up
In a large mixing bowl, combine the cooked salmon, chopped green onions, minced garlic, grated ginger, and all the spices—Panko bread crumbs, Italian herbs seasoning, paprika, dried parsley, salt, and pepper. Mix until well combined.
Step 3: Add the Binding Agents
Add the slightly beaten eggs, sour cream, lemon juice, hot sauce (if using), and lemon zest to the mixture. Stir everything together until it forms a cohesive mixture. The sour cream adds moisture, while the eggs act as the binding agent.
Step 4: Form the Cakes
With clean hands, form the salmon mixture into small patties. Aim for about 2 to 3 inches in diameter, and make sure they are compact enough to hold together.
Step 5: Preheat the Air Fryer
Preheat your air fryer to 375°F (190°C). This ensures that your salmon cakes cook evenly and get that crispy exterior we’re looking for.
Step 6: Spray and Cook
Lightly coat the air fryer basket with oil spray. Place the salmon cakes in the basket, ensuring they are not overcrowded—this allows for proper air circulation. Spray the tops lightly with oil as well.
Step 7: Air Fry
Cook the salmon cakes for 10-12 minutes, flipping them halfway through. They should be golden brown and crispy on the outside when done.
Step 8: Serve and Enjoy!
Once cooked, remove the salmon cakes from the air fryer and let them rest for a couple of minutes. Serve them with your favorite dipping sauce or a fresh salad. Enjoy!
Substitutions by Diet
- Gluten-free: Use gluten-free Panko or crushed gluten-free crackers instead of regular Panko.
- Dairy-free: Replace sour cream with a dairy-free alternative like cashew cream or non-dairy yogurt.
- Egg-free: Substitute eggs with flaxseed meal mixed with water or a commercial egg replacer.
- Spice it up: Adjust the amount of hot sauce according to your heat preference, or add diced jalapeños for extra spice.
Mistakes Even Pros Make
- Not cooking the salmon properly before using it in the cakes. Make sure it’s fully cooked and flaked for best results.
- Overcrowding the air fryer basket. This can lead to uneven cooking and soggy cakes.
- Skipping the oil spray. A light coating of oil is crucial for achieving that crispy texture.
- Not letting the cakes rest after cooking. This helps them firm up and makes them easier to handle.
Refrigerate, Freeze, Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze them, place the uncooked salmon cakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked from frozen—just add a few extra minutes to the cooking time.
Air Fryer Salmon Cakes Q&A
Can I use fresh salmon for this recipe?
Absolutely! Fresh salmon adds great flavor. Just ensure it’s cooked and flaked before mixing it into the batter.
What can I serve with these salmon cakes?
These cakes pair wonderfully with a tangy dipping sauce, a fresh salad, or even a side of roasted vegetables.
Can I make these salmon cakes ahead of time?
Yes! You can prepare the mixture and form the cakes ahead of time. Store them in the refrigerator for up to a day before cooking.
Are these salmon cakes healthy?
Yes! They are packed with protein from the salmon and made with wholesome ingredients, making them a nutritious choice for any meal.
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Time to Try It
Now that you have all the details on how to make these scrumptious Air Fryer Salmon Cakes, it’s time to get cooking! I can’t wait for you to experience the delightful flavors and textures in every bite. So roll up your sleeves, gather your ingredients, and enjoy this delicious dish that’s perfect for any occasion. Happy cooking!
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Air Fryer Salmon Cakes
Ingredients
For the Salmon Cakes:
- 1 lb cooked and flaked salmon leftover or canned
- 1/2 cup green onions chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 1/2 cups Panko bread crumbs
- 1/2 teaspoon Italian herbs seasoning
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley
- 1/4 teaspoon salt and pepper to taste
- 2 large eggs slightly beaten
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 2 tablespoons hot sauce optional
- 1 tablespoon lemon zest
- 1 spray oil for coating
Instructions
Instructions
- Step 1: Prepare Your Ingredients - Begin by gathering all your ingredients. If you haven’t already, cook and flake the salmon.
- Step 2: Mix It Up - In a large mixing bowl, combine the cooked salmon, chopped green onions, minced garlic, grated ginger, and all the spices—Panko bread crumbs, Italian herbs seasoning, paprika, dried parsley, salt, and pepper. Mix until well combined.
- Step 3: Add the Binding Agents - Add the slightly beaten eggs, sour cream, lemon juice, hot sauce (if using), and lemon zest to the mixture. Stir everything together until it forms a cohesive mixture.
- Step 4: Form the Cakes - With clean hands, form the salmon mixture into small patties, about 2 to 3 inches in diameter.
- Step 5: Preheat the Air Fryer - Preheat your air fryer to 375°F (190°C).
- Step 6: Spray and Cook - Lightly coat the air fryer basket with oil spray. Place the salmon cakes in the basket, ensuring they are not overcrowded. Spray the tops lightly with oil as well.
- Step 7: Air Fry - Cook the salmon cakes for 10-12 minutes, flipping them halfway through.
- Step 8: Serve and Enjoy! - Once cooked, remove the salmon cakes from the air fryer and let them rest for a couple of minutes. Serve with your favorite dipping sauce or a fresh salad.
Equipment
- Air Fryer
- Mixing Bowl
- Spatula
- Measuring cups and spoons
- Baking Sheet
Notes
- For a gluten-free option, use gluten-free Panko.
- These cakes can be made ahead of time and stored in the refrigerator.
- Ensure salmon is fully cooked and flaked for best results.
