Air-Fryer Fish Cakes with Ground Sockeye Salmon
October 28th, 2021For a Crispy and Healthy Snack or Meal, Any Time of Day
Our recipe for air fryer salmon cakes is ready in under 20 minutes from start to finish, making it perfect for an anytime meal or snack. By making them in an air fryer, you get all the crispy deliciousness of cooking fish cakes on the stovetop, without the heaviness of frying them in a slick of oil. This recipe also gives you the option to freeze these fish cakes before cooking them so that you’ve got an easy meal stashed away for another day.
We use our ground sockeye salmon as the base of these fish cakes, which makes prep a breeze. The ground salmon is flavored up with some basic pantry ingredients like dijon mustard, onion, and garlic, which you can mix and match depending on what you have in your kitchen.
The cakes are held together with an egg and panko breadcrumbs, then coated with an extra smattering of panko for extra crispiness and texture. Enjoy these with your favorite dipping sauce, or even simply with a squeeze of lemon.
Air-Fryer Fish Cakes with Ground Sockeye Salmon
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
8 fish cakes
Ingredients
- 1 egg
- 1 tablespoon mayo
- 1 teaspoon dijon mustard
- 2 tablespoons onion, finely chopped
- 2 teaspoons garlic, minced
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 (12-ounce) package ground sockeye salmon
- 2 cups panko breadcrumbs, divided
- Cooking spray or olive oil
- Your favorite condiment (pesto, remoulade, chipotle mayo, a wedge of lemon)
Instructions
1. Preheat air fryer to 400F. Then, in a medium bowl, whisk egg together with mayo and dijon mustard. Add onion, garlic, salt, and pepper.
2. Add ground sockeye salmon to the egg mixture, breaking up the salmon so that it is evenly distributed. Gently fold in 1 cup of panko breadcrumbs. Set aside.
3. Meanwhile, on a large dish or plate, spread out another ½ cup of panko breadcrumbs. Using your hands, form sockeye mixture into fish cakes about the size of sliders, setting each one down onto the plate of panko until you’ve used up all of your mixture. You should end up with about 8 fish cakes. Pour remaining ½ cup of panko onto fish cakes and gently press the breadcrumbs into the cakes so that all sides are covered.
4. If cooking now, spray fish cakes with a little cooking spray or drizzle/brush with a small amount of olive oil. Carefully place fishcakes into air fryer basket, leaving enough space to be able to flip each one easily. Do this in batches if needed. Cook for 8 minutes total, flipping halfway through. Serve immediately with dipping sauce.
5. If freezing for the future, place fishcakes in a single layer into a tray or rimmed baking sheet, and cover with plastic wrap. Alternatively, arrange fish cakes in a single layer in a freezer bag or two and seal, then place bag onto a tray or rimmed baking sheet. Allow fish cakes to freeze through, then store as you like in freezer bags until ready to cook. Use within 1 month of freezing.
6. To cook from frozen, preheat air fryer to 400F. Then, spray fish cakes with a little cooking spray or drizzle/brush with a small amount of olive oil. Place fish cakes into air fryer basket, leaving enough space to be able to flip each one easily. Do this in batches if needed. Cook 10 minutes total, flipping halfway through. Serve immediately with dipping sauce.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
