These easy air fryer salmon cakes are packed with green peas and fresh herbs, then cooked until crisp outside and tender in the middle. They’re a smart way to stretch a can of salmon (or use leftover cooked salmon) into a satisfying dinner.
Why This Air Fryer Recipe Works
The air fryer gives salmon cakes a crunchy exterior with far less oil than pan-frying. A quick chill firms up the mixture so the patties hold their shape and don’t smear in the basket.
Green peas add sweetness and little pops of texture, while fresh herbs keep the flavor bright. Panko plus egg binds everything without making the cakes heavy.
- Crispy edges without deep frying
- Simple pantry ingredients (especially with canned salmon)
- Easy to scale for meal prep and lunches
Ingredients You’ll Need
Here’s what you need for salmon cakes that cook up evenly and taste fresh.
- Salmon: 2 (6 oz) cans salmon, drained well (or about 12 oz cooked salmon, flaked)
- Green peas: 1/2 cup thawed frozen peas (pat dry)
- Fresh herbs: 2 tbsp chopped parsley + 1 tbsp chopped dill (or use all parsley)
- Green onion: 2 tbsp finely sliced (or 2 tbsp finely diced red onion)
- Egg: 1 large
- Mayonnaise: 2 tbsp (adds moisture and richness)
- Dijon mustard: 1 tsp
- Lemon zest + juice: zest of 1/2 lemon + 1 tbsp juice
- Panko breadcrumbs: 1/2 cup, plus 2–3 tbsp more if needed
- Seasonings: 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder
- Oil spray: avocado or canola spray for the basket and tops
If using canned salmon, remove skin and larger bones if you prefer (they’re safe to eat). The key is draining thoroughly so the mixture isn’t wet.
How to Make Easy Air Fryer Salmon Cakes with Green Peas and Fresh Herbs in the Air Fryer
Plan on about 10 minutes of hands-on time. The optional chill makes shaping easier and helps prevent cracking.
- 1) Prep the salmon: Drain salmon very well and flake it in a medium bowl.
- 2) Mix the base: Add peas, herbs, green onion, egg, mayo, Dijon, lemon zest/juice, salt, pepper, and garlic powder. Stir gently to combine.
- 3) Add breadcrumbs: Mix in 1/2 cup panko. If the mixture feels loose, add 1–3 tbsp more panko, 1 tbsp at a time.
- 4) Shape: Form 6 patties (about 3 inches wide). Press firmly so they’re compact, with smooth edges.
- 5) Chill (recommended): Refrigerate patties for 15–20 minutes while the air fryer preheats.
- 6) Prep the basket: Lightly spray the basket. Place patties in a single layer, leaving space around each.
Spray the tops lightly with oil, then air fry until the outside is crisp and the centers are hot. Let them rest a couple minutes before serving so they set up.
Air Fryer Time and Temperature
Preheat your air fryer to 390°F. Air fry salmon cakes for 10–12 minutes, flipping carefully at the halfway point.
They’re done when the outside is deeply golden and the cakes feel firm when gently pressed. If your air fryer runs cool or you made thicker patties, add 1–2 minutes.
Tips for the Best Results
- Drain well: Excess liquid is the #1 reason salmon cakes fall apart. Press canned salmon in the strainer and pat peas dry.
- Compact patties: Press the mixture firmly when shaping so it holds together during flipping.
- Chill before cooking: Even 15 minutes helps the breadcrumbs hydrate and tightens the mixture.
- Use a thin spatula: A fish spatula (or any thin metal spatula) makes flipping cleaner.
- Don’t overcrowd: Cook in batches if needed; airflow is what crisps the exterior.
If the outsides brown too fast, drop the temperature to 375°F and extend cook time by 2–3 minutes. If they look pale, add a quick extra spritz of oil and finish for another minute or two.
Variations and Substitutions
These salmon cakes are flexible as long as you keep the mixture from getting too wet.
- Use leftover salmon: Flake cooked salmon and proceed as written. If it’s very dry, add 1 extra tbsp mayo.
- Swap the peas: Try finely diced bell pepper, corn, or chopped spinach (squeezed very dry).
- Breadcrumb options: Crushed saltines or regular breadcrumbs work. Start with a little less if using finer crumbs.
- Herb swaps: Parsley + chives, cilantro + lime, or basil for a different direction.
- Spice it up: Add 1–2 tsp Old Bay or a pinch of cayenne.
What to Serve With It
Keep it simple and let the herbs and lemon shine. These are great with a quick sauce and something crisp on the side.
- Lemon-dill yogurt sauce or tartar sauce
- Simple arugula salad with vinaigrette
- Air fryer potato wedges or sweet potato fries
- Coleslaw (vinegar-based or creamy)
- Steamed rice or quinoa with extra lemon
For more air fryer sides, see Air Fryer Recipes.
Storage and Reheating
Store cooked salmon cakes in an airtight container in the fridge for up to 3 days. Place parchment between layers to keep the crust from sticking.
To reheat, air fry at 350°F for 4–6 minutes until hot and crisp again (flip once). For meal prep tips and more reheating guides, check Air Fryer Reheating Guide.
You can freeze cooked cakes, too: cool completely, freeze on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 8–10 minutes.
FAQ
- Can I make air fryer salmon cakes with canned salmon?
Yes, canned salmon works great here. Just drain it very well and flake it so the mixture stays light and holds together. If you’re sensitive to texture, remove the skin and larger bones before mixing. - Why are my salmon cakes falling apart in the air fryer?
Usually it’s excess moisture or not enough binder. Pat peas dry, drain salmon thoroughly, and add panko 1 tablespoon at a time until you can form compact patties. Chilling the shaped cakes also helps them stay intact. - Do I need to flip salmon cakes in the air fryer?
Flipping gives you more even browning and crispiness on both sides. Use a thin spatula and flip gently halfway through. If they feel fragile, cook 2 extra minutes before flipping. - What temperature should salmon cakes be cooked to?
Since most canned salmon is already cooked, you’re mainly heating the cakes through and crisping the outside. They should be hot in the center and firm to the touch. If you’re using leftover salmon, the goal is the same: fully heated with a browned crust. - Can I prep salmon cakes ahead of time?
Yes. Shape the patties and refrigerate (covered) for up to 24 hours before air frying. If the mixture tightens in the fridge, let patties sit at room temp for 5–10 minutes so they cook evenly.
