Ingredients:

  • 14 oz (400g) canned salmon, drained and flaked
  • 2 tbsp (30g) red onion, finely minced
  • 1 tbsp (15g) fresh dill, chopped
  • 1/2 tsp (3g) garlic powder
  • 1 large egg, beaten
  • 1/3 cup (30g) panko breadcrumbs
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15g) mayonnaise
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a medium bowl, combine the drained salmon, minced onion, and dill.
  2. Stir in the beaten egg, panko breadcrumbs, Dijon mustard, mayonnaise, garlic powder, salt, and black pepper. Mix until just incorporated to avoid a rubbery texture.
  3. Divide the mixture into 4 equal portions and shape them into discs roughly 1 inch (2.5cm) thick.
  4. Lightly spray the air fryer basket with non-stick cooking spray and place patties in a single layer, leaving at least an inch of space between each.
  5. Spray the tops of the cakes with cooking spray.
  6. Air fry at 400°F (200°C) for 10 minutes, flipping halfway through, until edges are mahogany-colored and centers are firm.