Air Fryer Salmon Patties with Creamy Dill Sauce
These salmon patties have tender salmon on the inside and crispy breadcrumbs on the outside. Pair them with this delicious homemade creamy dill salmon patty sauce.
Servings 4
Calories 375kcal
Ingredients
Salmon Patties
- 14.5 ounce can salmon drained
- 1/2 cup seasoned bread crumbs
- 1 egg
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh dill optional
Creamy Dill Salmon Patty Sauce
- 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
Instructions
- 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
- Crispy - For extra crispy patties, spray the salmon patties with cooking spray when you place them in the air fryer, then again halfway through the cooking time.
- Canned or Fresh - These patties are made with canned salmon. Any Wild salmon caught is better than farmed.
- No Overcrowding - Don’t overcrowd the air fryer. It needs room for the air to circulate and fry properly.
- To Make Ahead - You can form the patties, place them on a parchment-lined pan, and freeze them for 2 hours. Remove and place them in a large ziplock bag, squeezing all the air out of it before sealing it.
- Storage - Cool completely, then store in an airtight container in the refrigerator for up to 5 days.
- Make Ahead - You can form the patties, place them 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 sealing it. Freeze for up to 3 months.
Nutrition
Calories: 375kcal | Carbohydrates: 17g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 156mg | Sodium: 1164mg | Potassium: 491mg | Fiber: 1g | Sugar: 4g | Vitamin A: 662IU | Vitamin C: 5mg | Calcium: 377mg | Iron: 2mg
