A can of salmon in the pantry is dinner insurance, and these patties are how we cash it in. Mixed with panko, lemon zest, fresh dill and a little Dijon, canned salmon shapes into patties that turn deeply golden and crisp in the air fryer while staying moist and flaky in the middle. No splattering skillet, no fishy smell lingering until morning — just a fast, satisfying dinner that tastes far fresher than its humble starting point.
We serve them the way our family likes them best: still warm, with a quick lemon-garlic yogurt sauce, a handful of dressed greens and an extra squeeze of lemon over everything. They are equally at home tucked into toasted buns as salmon burgers, or made smaller and passed as an appetizer. However you serve them, make the full batch — leftovers reheat beautifully and lunch tomorrow will thank you.
Drain the salmon, then drain it again
Canned salmon carries a lot of packing liquid, and that liquid is the main reason homemade salmon patties fall apart or steam instead of crisping. Tip the can into a fine-mesh strainer, press gently with the back of a spoon, and let it sit while you mix the seasonings. Pick out any large bones and skin if you like — the small, soft bones are edible and traditional, but the texture is smoother without them. A dry mix shapes cleanly, holds together in the basket, and browns properly.
Chilling is your insurance policy
Ten minutes in the refrigerator firms the patties so they flip without drama. It also gives the panko time to hydrate, which binds the mixture more evenly than mixing and cooking straight away. If your kitchen is warm, or your mixture feels soft, give them a full twenty minutes. Form the patties with slightly damp hands and press the edges smooth — cracks at the edge are where patties like to split, and a smooth edge cooks up into the crispest rim.
Ingredients
- 2 cans salmon, 14 oz total (400 g), drained very well
- 3/4 cup panko breadcrumbs (45 g), plus 2 tablespoons for coating
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise (30 g)
- 1 tablespoon Dijon mustard (15 g)
- 2 green onions, finely sliced (about 30 g)
- 2 tablespoons chopped fresh dill (8 g), or 2 teaspoons dried dill
- 1 teaspoon lemon zest (2 g)
- 1 tablespoon lemon juice (15 ml)
- 1/2 teaspoon garlic powder (1.5 g)
- 1/2 teaspoon kosher salt (3 g)
- 1/4 teaspoon black pepper (0.75 g)
- Olive oil spray
- Lemon wedges and extra dill, to serve
- For the sauce: 1/2 cup plain Greek yogurt (120 g), 1 tablespoon lemon juice (15 ml), 1 small garlic clove grated, pinch of salt
Amounts are for the yield below. US customary measures first, grams in brackets for scale users.
Step-by-step instructions
- Mix the patty base. Flake the well-drained salmon into a large bowl with a fork, breaking up large chunks but leaving some texture. Add the panko, egg, mayonnaise, Dijon, green onions, dill, lemon zest and juice, garlic powder, salt and pepper. Stir until just combined — overmixing makes dense patties.
- Shape and chill. Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick, smoothing the edges. Sprinkle a little extra panko over both sides and press lightly. Refrigerate for at least 10 minutes while the air fryer heats.
- Preheat the air fryer. Heat the air fryer to 400°F (200°C) for 3 minutes. Spray the basket lightly with olive oil spray so the crust releases cleanly.
- Air fry the first side. Arrange the patties in a single layer with space between them — cook in two batches if needed. Spray the tops lightly and cook for 5 minutes, until the undersides are set and golden.
- Flip and finish. Flip carefully with a thin spatula, spray again, and cook for 4 to 5 minutes more, until deeply golden and crisp and the centers are hot all the way through, about 145°F (63°C).
- Sauce and serve. Stir the yogurt, lemon juice, grated garlic and salt together. Serve the patties hot with the sauce spooned over, lemon wedges alongside, and a simple green salad or steamed vegetables to finish the plate.
Nutrition estimate
| Nutrient | Per serving |
|---|---|
| Calories | 285 kcal |
| Protein | 24 g |
| Carbohydrates | 11 g |
| Fat | 16 g |
| Saturated fat | 3 g |
| Sodium | 620 mg |
| Fiber | 1 g |
| Sugar | 2 g |
Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.
Storage & reheating
Cooked patties keep for up to 3 days in an airtight container in the refrigerator. Reheat in the air fryer at 375°F (190°C) for 3 to 4 minutes until crisp and hot. Uncooked shaped patties can be refrigerated, covered, for up to 1 day before cooking. Cooked patties freeze well for up to 2 months; thaw overnight in the fridge before reheating. The yogurt sauce keeps 3 days refrigerated.
Crispy Air Fryer Salmon Patties
Golden, flaky salmon patties from a pantry can — crisp in the air fryer, bright with lemon and dill.
Ingredients
Tick ingredients off as you prep — it is the easiest way to never miss one mid-recipe.
Instructions
- Mix the patty base. Flake the well-drained salmon into a large bowl with a fork, breaking up large chunks but leaving some texture. Add the panko, egg, mayonnaise, Dijon, green onions, dill, lemon zest and juice, garlic powder, salt and pepper. Stir until just combined — overmixing makes dense patties.
- Shape and chill. Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick, smoothing the edges. Sprinkle a little extra panko over both sides and press lightly. Refrigerate for at least 10 minutes while the air fryer heats.
- Preheat the air fryer. Heat the air fryer to 400°F (200°C) for 3 minutes. Spray the basket lightly with olive oil spray so the crust releases cleanly.
- Air fry the first side. Arrange the patties in a single layer with space between them — cook in two batches if needed. Spray the tops lightly and cook for 5 minutes, until the undersides are set and golden.
- Flip and finish. Flip carefully with a thin spatula, spray again, and cook for 4 to 5 minutes more, until deeply golden and crisp and the centers are hot all the way through, about 145°F (63°C).
- Sauce and serve. Stir the yogurt, lemon juice, grated garlic and salt together. Serve the patties hot with the sauce spooned over, lemon wedges alongside, and a simple green salad or steamed vegetables to finish the plate.
Tested in the FryDaily kitchen, October 2026. Printing? This card is designed to print cleanly on its own.
