I grew up on salmon patties but using fresh salmon and cooking in the air fryer makes all the difference in the world. If made as directed, you don't even need an egg to combine. Serve on toasted buns with fixings of choice, such as mustard, mayo, lettuce, tomato, onions, or cheese.
Ingredients
- salmon: 1 pound (fresh)
- Dijon mustard: 2 Tbsp
- mayonnaise: 1 Tbsp
- lemon juice: 1 Tbsp
- panko bread crumbs: 0.75 cup
- scallions: 2 Tbsp (chopped)
- red Chili flakes: 0.25 tsp (crushed)
- salt and freshly ground black pepper: (to taste)
- nonstick cooking spray:
Metric Conversion
Stages of cooking
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Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl.
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Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined.
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Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour.
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Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray.
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Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.
