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Air fryer canned salmon cakes with crispy golden brown crusts, tender flaky salmon, fresh dill, and lemon wedges, served as a budget friendly seafood meal or appetizer.
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Air Fryer Canned Salmon Cakes - Crispy, Fast, and Budget-Friendly

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 2 cans (14–15 oz total) wild or sockeye salmon, drained and flaked (skin and bones are fine; mash them in)
  • 1/2 cup breadcrumbs (panko or regular; use gluten-free if needed)
  • 1/4 cup finely diced red onion (or green onion)
  • 1/4 cup finely diced celery (optional but adds crunch)
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 large egg, lightly beaten
  • 2 tablespoons mayonnaise (or plain Greek yogurt)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning (or a mix of paprika, garlic powder, and a pinch of cayenne)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Lemon wedges, for serving
  • Olive oil spray or a light brush of oil for the air fryer basket
  • Optional for serving: tartar sauce, sriracha mayo, or dill-yogurt sauce

Instructions

  • Prep the air fryer: Preheat your air fryer to 390°F (200°C) for about 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
  • Mix the base: In a large bowl, add the drained, flaked salmon. If the salmon contains skin and soft bones, mash them in—they add calcium and disappear into the mixture.
  • Add the binders and flavor: Stir in the egg, mayonnaise, Dijon, Old Bay, garlic powder, salt, and pepper. Mix until well combined.
  • Fold in the texture: Add the breadcrumbs, onion, celery, and parsley. Stir until the mixture holds together when pressed. If it’s too wet, add a tablespoon or two more breadcrumbs. If it’s too dry, add a spoonful of mayo or a splash of lemon juice.
  • Shape the patties: Divide the mixture into 8 small cakes or 6 medium ones. Press firmly so they hold their shape, about 1/2 to 3/4 inch thick.
  • Lightly oil the tops: Spray or brush the tops with a small amount of oil for better browning.
  • Air fry: Arrange the cakes in a single layer without crowding. Cook for 8–10 minutes, flipping halfway. They’re done when golden and crisp on both sides and heated through.
  • Finish and serve: Squeeze fresh lemon over the hot cakes. Serve with your favorite sauce and a simple side like salad, slaw, or roasted veggies.