Crunchy salmon cakes are crispy on the outside with an explosion of flavor in every bite. These salmon cakes are always a huge treat in our house. They always disappear fast!
Crunchy Salmon Cakes
We chose frozen salmon for this recipe because it's so convenient to have on hand. You can also use canned salmon, which is perfect for whipping up this dish in no time. It's a great option for a quick appetizer when unexpected guests drop by. This recipe is so versatile – it can be a dinner or an appetizer, and it's sure to impress everyone, as long as they're fans of salmon!
If you love these Salmon Cakes as much as we do make sure to leave a message and check out our Tuna Cakes.
Steps to make these easy, crunchy salmon cakes
This recipe is so easy and only takes a few minutes to mix together and air fry. The first step is to chop the ingredients. We use a small food processor, and everything is ready in no time. Just chop the salmon, peppers, onion, and parsley, and then place them in a mixing bowl.
Combine the spices, lemon juice, and lemon zest in a bowl. Mix together the salmon, onion, pepper, parsley, spices, and lemon. Form the salmon mixture into small disks. I use a ½ cup measuring cup to ensure all the salmon cakes are the same size.
Gently coat each salmon cake with Panko breadcrumbs. Lightly spray the bottom of the air fryer with cooking spray, using either olive oil or butter spray. Place the salmon patties in the air fryer and spray the top of the salmon with a light coating of the cooking spray to help it brown.
Air-fry the salmon cakes for 9 minutes at 400 degrees. Flip and spray the salmon with cooking spray again. Then, cook for an additional 6 minutes. The salmon cakes should have a nice golden color. Remember, all air fryers are a little different, so just keep an eye on the salmon. You may need to cook for a minute or so longer.
Last and best step - Serve and Enjoy!!!!
TIPS:
- If the salmon mixture feels too wet and doesn't hold its shape when formed into cakes, you can add more Panko breadcrumbs to absorb the excess moisture. Conversely, if the mixture feels too dry and crumbly, you can add a small amount of lemon juice to help bind it together.
- I like to use a ½ cup measuring cup to portion out the salmon to ensure uniformity in size for each cake. Fill the measuring cup to the top with the salmon mixture, then gently shape it into patties for consistent results.
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Crunchy Salmon Cakes
A Few Things We Use
Ingredients
- 1 Pound Salmon Steaks
- 1 Cup Bell Peppers Red, orange, or green
- 2 Tablespoons Parsley
- ½ Cup Onion
- 2 Tablespoons Light Mayonnaise
- 1 Tablespoon Lemon Juice
- Zest from ½ Lemon
- 1 ½ teaspoons Salt
- 2 ½ Tablespoons Panko Bread Crumbs
- 1 teaspoon Roasted Garlic Powder
- 1 teaspoon Cayenne Pepper Optional
- 1 Cup Panko Bread Crumbs For coating
Instructions
- Chop the salmon steak in a food processor
- Chop the bell peppers, parsley, and onion
- Mix together; Chopped Salmon, Chopped Bell Peppers, Chopped Parsley, Chopped Onion, Light Mayonnaise, Cayenne Pepper, Roasted Garlic Powder, Salt, Lemon Juice, Lemon Zest, and 2 ½ Tablespoons of the Panko
- Form salmon cakes using a ½ cup measuring cup
- Place 1 Cup of panko on a flat plate. Cover all sides of the salmon cakes in the panko
- Spray the air fryer basket with cooking spray
- Place the salmon cakes in the air fryer and lightly spray the top of the cakes with additional cooking spray
- Cook salmon cakes in the air fryer at 400 Degrees for 9 minutes. Flip salmon cakes and air fry for an additional 6 minutes until golden brown. IF BAKING: Place salmon cakes on a foil-lined cookie sheet that has been sprayed with cooking spray. Bake salmon cakes in a 400-degree oven for 25 minutes or until golden brown.
- Serve the Crunchy Salmon Cakes with your favorite sauce and Enjoy!
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