Ingredients
Equipment
Method
- Preheat the air fryer to 390° for 5 minutes.
- Combine the salmon, bread crumbs, egg, sour cream, Dijon mustard, lemon juice, garlic powder, paprika, salt, parsley and dill in a bowl.
- For small patties, use a ¼ cup measuring cup, for larger ½ cup. Scoop out the salmon and form into small patties. Continue until all the salmon has been used. Make sure the patties are all the same thickness for even cooking.
- Place patties in the air fryer basket. You may need to do this in batches. Spray with cooking or olive oil spray. Place in the air fryer and set at 390° for 3 minutes. Remove, flip and respray. Return to the air fryer and fry an additional 2 minutes for small patties, or 5 for larger patties.
- Combine the ingredients for the dill sauce and serve with the hot salmon patties.
Notes
Storage Instructions:
- Cool completely, then store in an airtight container in the refrigerator for up to 5 days.
- You can form the patties, place on a parchment lined pan and freeze for 2 hours. Remove and place in a large ziplock bag, squeezing all the air out of it before
- For extra crispy patties, spray when you place them in the air fryer, then again, halfway through the cooking time.
- These are made with canned salmon and here is a list of the best kinds to choose from: Wild Planet (Amazon), Sea Bear Safe Catch (Thrive Market), Bumble Bee Wild Caught Pink Salmon (Amazon). Any Wild caught is better than farmed.
- Don’t overcrowd the air fryer. It needs room for the air to circulate and fry properly.
- Most canned salmon will contain bones and skin and this is perfectly fine to eat and gives more flavor as well as calcium and other nutrients.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- 1/4 teaspoon garlic salt
- 1/2 teaspoon lemon zest
- 1 tablespoon chopped fresh dill