Crispy Air Fryer Salmon Cakes with Lemon Dill Aioli

I’m always looking for ways to get more seafood into our weeknight dinners without a lot of fuss. These air fryer salmon cakes are the answer—crispy on the outside, tender and flaky inside, and they come together in less than 30 minutes. The lemon dill aioli takes them from good to unforgettable.

Using canned salmon keeps things affordable and pantry-friendly, but the flavor is anything but basic. The air fryer gives them that golden crust you’d normally get from shallow frying, with a fraction of the oil. Serve them as a main with a simple salad, or tuck them into buns for a fun twist on burgers.

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1 Crispy Air Fryer Salmon Cakes with Lemon Dill Aioli

1.1 Ingredients 1x2x3x?

1.2 Method

1.3 Nutrition

1.4 Tried this recipe?

2 Tips for Perfect Salmon Cakes

Crispy Air Fryer Salmon Cakes with Lemon Dill Aioli

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 cans (6 oz each) boneless skinless salmon, drained and flaked
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise (for aioli)
• 1 tablespoon fresh lemon juice (for aioli)
• 1 tablespoon chopped fresh dill (for aioli)
• 1 clove garlic, minced (for aioli)
• 1 teaspoon lemon zest (for aioli)
• Cooking spray

Method

 

1. In a large bowl, combine the flaked salmon, panko, egg, 2 tablespoons mayonnaise, Dijon, green onions, lemon juice, garlic powder, salt, and pepper. Mix until evenly combined.
2. Shape the mixture into 8 patties, about 2 1/2 inches wide and 1/2 inch thick. Place on a plate and refrigerate for 10 minutes to firm up.
3. Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with cooking spray.
4. Arrange half the salmon cakes in the basket in a single layer, leaving space between them. Spray the tops lightly with cooking spray.
5. Air fry for 8–10 minutes, flipping halfway through, until golden brown and crispy. Repeat with the remaining cakes.
6. While the cakes cook, make the aioli: in a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon lemon juice, chopped dill, minced garlic, and lemon zest. Season with a pinch of salt.
7. Serve the salmon cakes warm with the lemon dill aioli on the side.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 22gFat: 20g

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Tips for Perfect Salmon Cakes

Make sure to drain the canned salmon well and pick out any large bones or skin if you prefer. Chilling the mixture for 10 minutes before shaping helps the cakes hold together. If you don’t have panko, regular breadcrumbs work, but panko gives the crispiest texture.

For the aioli, fresh dill is best, but dried works in a pinch—use half the amount. These cakes also freeze beautifully: shape them, freeze on a baking sheet, then transfer to a bag. Air fry from frozen, adding 3–4 minutes.

Anna Reed

Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.