Ingredients:

  • 1 can (14.75 oz) canned salmon, drained and flaked
  • 1/4 cup finely diced yellow onion, sautéed until soft
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg, beaten
  • 1 tbsp plain Greek yogurt
  • 1/2 cup Panko breadcrumbs
  • 1 tsp olive oil

Instructions:

  1. In a large bowl, combine the drained salmon, sautéed onions, lemon juice, and seasonings (garlic powder, smoked paprika, salt, and pepper).
  2. Stir in the beaten egg and Greek yogurt until the mixture is cohesive but still has small, visible chunks of salmon.
  3. Gently fold in the Panko breadcrumbs.
  4. Shape the mixture into 6 patties, roughly 3 inches in diameter and 1/2 inch thick.
  5. Preheat the air fryer to 400°F (200°C) and lightly spray the basket with oil.
  6. Place the patties in a single layer in the basket, ensuring they are not touching. Air fry for 5-6 minutes.
  7. Carefully flip the patties, spray the tops lightly with olive oil, and air fry for another 5-6 minutes until the edges are mahogany-colored and the surface is crisp.
  8. Remove the patties and let them rest on a wire rack for 2-3 minutes to allow internal proteins to set.