Soft Air-Fryer Salmon Patties — Easy Salmon Recipes
These air-fryer salmon patties are small-batch, protein-packed, and gentle on the stomach, mixing simple pantry ingredients into soft patties with a lightly crisp outside and a tender center. The recipe follows the spirit of the Nutritional Pyramid 2026–2030: real foods, more vegetables, whole-grain binders, healthy fats, and moderate salt, built for one to two servings with easy cleanup.
Cooking for one or two should be quick and forgiving. This recipe uses canned or leftover cooked salmon so you can skip long prep, and the air fryer saves oil and time while keeping texture gentle.
Portions are small and adaptable — mash the mixture more for an extra-soft bite, or add a little cooked grain for more volume without fuss.
Ingredients You’ll Need
- 1 can (about 7–8 oz) salmon, drained and flaked (or 6–8 oz cooked salmon, flaked)
- 1 small egg, lightly beaten
- 2 tablespoons plain breadcrumbs or quick oats (pulse oats once if you want finer texture)
- 2 tablespoons finely mashed cooked potato or canned white beans (for softer texture)
- 1 tablespoon finely chopped green onion or mild shallot
- 1 teaspoon Dijon mustard or plain yogurt
- 1 tablespoon fresh parsley or dill, chopped (or 1/2 tsp dried)
- 1/4 teaspoon salt (use less if your doctor advised you)
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil (plus spray oil for the air fryer)
- For the yogurt dip: 1/3 cup plain Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon chopped dill, pinch of black pepper
You can serve these salmon patties with soft steamed veggies, mashed potatoes, or a slice of soft bread for an easy, gentle meal.
Step-by-Step Recipe
- Prepare salmon: Drain canned salmon, remove any large bones if you prefer, and flake with a fork into a medium bowl. If using cooked salmon, flake and lightly mash.
- Mix binders: Add the egg, breadcrumbs or oats, mashed potato or beans, green onion, mustard or yogurt, parsley, salt, pepper, and olive oil. Stir until combined. If the mix seems too loose, add 1 teaspoon more breadcrumbs or oats. For a softer patty, mash more thoroughly.
- Form patties: Gently shape into 2 patties about 1/2–3/4 inch thick. Wet your hands to prevent sticking.
- Preheat air fryer: Set to 370°F (190°C) and let it run 3 minutes. Lightly spray the basket with oil.
- Cook: Place patties in the basket in a single layer. Air-fry 6–9 minutes, flip once halfway, until edges are lightly golden. For a softer interior, cook on the lower end of the time range.
- Make the dip: While patties cook, stir yogurt, lemon juice, dill, and pepper in a small bowl. Taste and add a small pinch of salt only if needed.
- Serve: Plate patties with the yogurt dip and a soft side. Let cool slightly before eating for easier chewing.
Tips and Easy Variations
Make patties softer to chew
- Use mashed potato or canned white beans as part of the binder for extra softness.
- Mash the salmon thoroughly for a gentler texture and easier chewing.
- Make smaller, thinner patties to cook faster and stay tender.
Lower-sodium and gentle swaps
- Choose low-sodium canned salmon or rinse the fish to reduce salt.
- Skip added salt if advised; boost flavor with lemon, dill, and black pepper.
- Swap Dijon for extra plain yogurt in the binder and dip for gentler digestion.
Whole-grain boost & sides
- Replace breadcrumbs with quick-cooking oats for more fiber and a softer crumb.
- Try an air-fryer vegetable side you can prep ahead for an easy tray-style meal.
- Serve with soft steamed vegetables, mashed potatoes, or soft bread.
Quick flavor swaps
- Amp up lemon, dill, and black pepper to add bright flavor without more salt.
- Use plain yogurt in both the binder and dip for a milder, soothing profile.
- Avoid spicy add-ins if you are sensitive to heat for easier digestion.
Storage and Leftovers
Fridge
Cool patties completely, then store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze cooked patties on a tray, then transfer to a freezer bag for up to 2 months. You can also freeze uncooked formed patties on a tray, then bag them; thaw in the fridge before cooking for best texture.
Reheating
Reheat gently in the air fryer at 330°F (165°C) for 3–4 minutes, or warm in a skillet over low heat with a splash of water to keep them moist.
Conclusion
Try these Soft Air-Fryer Salmon Patties for a quick, gentle meal that follows the Nutritional Pyramid 2026–2030 guidelines: real ingredients, balanced protein, whole-grain or bean binders, and healthy fats.
They’re perfect for one or two servings, deliver omega-3s, and offer a tender, satisfying bite without complicated steps.
FAQ
Can I use fresh salmon instead of canned?▶
Yes. Use about 6–8 oz cooked, flaked salmon. Gently mash it before mixing with binders for a softer texture.
What if my patties fall apart?▶
Add 1 teaspoon more breadcrumbs or oats, or a little extra mashed potato or bean to help bind. Chill the formed patties 10 minutes before cooking to firm them up.
Is the air fryer necessary?▶
No. You can pan-fry in 1–2 teaspoons of olive oil over medium-low heat 3–4 minutes per side until warmed and golden.
How do I make this lower in sodium?▶
Use low-sodium canned salmon, rinse it, and omit added salt. Boost flavor with lemon, dill, and pepper instead of salt.
Can I freeze uncooked patties?▶
Yes—place formed patties on a tray to freeze, then transfer to a bag. Cook from thawed for best texture.
