Ingredients:

  • 14.75 oz canned salmon, drained
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp light mayonnaise or Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, minced
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a large bowl, flake the drained salmon with a fork. Fold in the panko, beaten egg, mayonnaise, Dijon, lemon juice, and seasonings. Mix until just combined.
  2. Form the mixture into 4 equal-sized patties, approximately 1 inch thick.
  3. Preheat the air fryer to 400°F (200°C) and lightly grease the basket with oil spray.
  4. Place patties in a single layer in the basket. Spray the tops of the cakes generously with oil.
  5. Cook for 5 minutes, carefully flip, spray the other side, and cook for another 5 minutes until edges are mahogany-colored and crisp.
  6. Remove the cakes with a spatula and let them rest for 2 minutes before serving with a fresh lemon wedge.