Make salmon patties with this easy recipe! Using fresh salmon instead of canned adds a rich flavor and texture that will leave you craving more.
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Servings: 3
Ingredients
1poundraw salmon(thawed if frozen), skin and bones removed
1cupbreadcrumbsdivided into 1/4 cup and 3/4 cup
1/2cuponiondiced
2tablespoonmayonnaise
2teaspoonfresh lemon juice
1teaspoonDijon mustard
1/2teaspoonsaltor to taste
1/2teaspoonpepperor to taste
1pinchcayenne pepperoptional
2teaspoonschopped parsleyoptional
Instructions
Thaw the salmon if it was frozen and remove the skin and any bones.
1 pound raw salmon
Cut salmon into smaller chunks and put it into a container of a food processor. Turn it on and let it run until the mixture becomes pasty, stopping to scrape down the sides if needed.
Add mayonnaise, 1/4 cup of breadcrumbs, diced onion, salt, pepper, lemon juice, mustard, cayenne pepper and parsley to the food processor. Make sure you don't add all the breadcrumbs, just 1/4 cup of them!
Pulse a few times until all the ingredients are combined.
Put the rest of the breadcrumbs to a medium plate. Divide salmon mixture into 4 medium balls or 3 larger ones and gently form into balls.
Once the balls are formed, dip each patty into breadcrumbs and flatten slightly. Coat all the surfaces of the patties with breadcrumbs.
Put the patties in an air fryer basket, cooking in batches if necessary. Air fry at 380 degrees F for 6-8 minutes. Flip them over after 3 minutes of cooking time.
Check that the salmon has reached an internal temperature of 145 degrees F. If not air fry them for another few minutes.
Serve these as salmon burgers with your favorite lettuce and vegetables, add mayonnaise and a drizzle of hot sauce on both bottom and top buns.
Notes
Make sure you divide the breadcrumbs! Don't accidentally add them all to the salmon mixture, most are used on the outside of the patties.
If you make smaller patties cook them for less time. Don't overcook.
Wet your fingers if you are having trouble with the mixture sticking to your hands as you form the balls.