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Air Fryer Salmon Patties

Air Fryer Salmon Patties turn canned salmon into crispy, golden rounds with tender, flaky centers—no deep-frying needed. The air fryer cooks them fast and evenly, with a savory Old Bay–Dijon flavor in every bite.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Salmon patties
  • 2 can (14.75 oz) pink salmon drained
  • 2 eggs
  • 1 cup crushed saltine crackers
  • 0.25 cup onion finely diced
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 tbsp parsley chopped
  • olive oil spray for spraying patties
Optional serving sauce
  • 0.25 cup mayonnaise for sauce
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard for sauce

Equipment

  • 1 air fryer

Method
 

Preheat and mix
  1. Preheat the air fryer to 390°F (200°C) and let it fully come to temperature, which helps the patties crisp fast with less sticking. Keep the basket ready for a single layer arrangement.
  2. Drain the pink salmon and flake it into a large bowl so the mixture forms tender, flaky layers. Break up any large chunks for even texture.
  3. Add the eggs, crushed saltine crackers, diced onion, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, black pepper, and parsley to the bowl. Mix until fully combined so the binder is uniform.
Shape and air fry
  1. Form the mixture into 8 patties of even thickness so they cook at the same rate. Press gently to help them hold together.
  2. Lightly spray both sides of each patty with olive oil spray for browning and a crisp exterior. Don’t oversaturate—just a thin coat.
  3. Arrange patties in a single layer in the air fryer basket with space between them for airflow. Cook at 390°F (200°C) for 8 minutes until the edges look set.
  4. Carefully flip each patty to expose the other side to the heat. Cook for another 4–5 minutes at 390°F (200°C) until golden brown and heated through.
Serve with optional sauce
  1. If using sauce, mix mayonnaise, lemon juice, and Dijon mustard until smooth. Taste and adjust tang to your preference.
  2. Serve patties warm, with lemon wedges and the dipping sauce on the side. The patties are crispest right after cooking.

Notes

For the crispiest results, make patties a consistent thickness and avoid overcrowding the basket. Store leftovers in an airtight container in the refrigerator for 3 days and reheat in the air fryer at 350°F (175°C) for 3–4 minutes. Freezing is not recommended because the texture can soften after thawing. Dietary swap: use a plant-based mayonnaise to make the patties vegetarian-friendly only if your crackers contain no animal-derived ingredients.