Ingredients:

  • 14.75 oz canned Pink or Sockeye Salmon
  • 1 large Egg
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Fresh dill
  • 1 tsp Lemon zest
  • 0.5 tsp Garlic powder
  • 0.25 tsp Sea salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Drain the 14.75 oz of salmon thoroughly and pick out any large bones or skin if desired.
  2. Combine the 1 egg, 2 tbsp mayonnaise, and 1 tbsp Dijon mustard in a large bowl. Whisk until the mixture is pale and silky.
  3. Stir in the 1 tbsp fresh dill, 1 tsp lemon zest, 0.5 tsp garlic powder, salt, and pepper. The scent should be immediately bright and punchy.
  4. Add the flaked salmon and 0.5 cup panko to the bowl. Note: Use a fork to gently fold so you maintain those meaty salmon chunks.
  5. Divide the mixture into 4 equal portions and press into 1 inch thick patties. The mixture should feel tacky but hold its shape.
  6. Set your air fryer to 400°F (200°C) for 3 minutes. Note: A hot basket prevents the patties from sticking to the grate.
  7. Place them in the basket, leaving at least an inch of space between each one. You should hear a faint sizzle as they hit the tray.
  8. Air fry at 400°F, flipping halfway through. Cook until the panko is golden and the edges are crackling.
  9. Let the patties sit for 2 minutes on a wire rack. Note: This allows the internal steam to settle, making them firmer for eating.