These salmon cakes will make you obsessed with your air fryer! Crunchy, moist, and packed with protein and flavor!
Crispy, golden, and packed with flavor, these air-fryer salmon cakes are the perfect meal when you want something fancy but super easy to whip up. Not only do they make an elegant starter for a dinner party, but they’re also a surprising hit with kids. In fact, my daughter loves them so much that she requests I make these at least a few times a month. When her birthday rolled around and she could choose anything for dinner, she didn’t hesitate—these salmon cakes were at the top of her list!
With a dash of yellow curry powder and a crunchy coconut coating, these fish cakes will have your taste buds doing a happy dance. The bonus? They also cater to all your favorite diets. They’re gluten-free, Paleo-friendly, Whole30-compliant, and dairy-free!
And another thing: You don’t need a ton of ingredients or any fancy culinary skills to make these. Whether you’re serving them with a fresh side of greens for dinner or enjoying leftovers for lunch (spoiler alert: they reheat like a dream), these salmon cakes will make you look like a pro chef without breaking a sweat.
Are Air-Fryer Salmon Cakes Healthy?
So, are these little cakes of joy actually healthy? Oh, you betcha! Loaded with fresh salmon, they’re a great source of lean protein and omega-3 fatty acids, and that mashed avocado sneaks in even more healthy fats. And while the crunchy coconut flakes add indulgence, they’re a lighter alternative to traditional breading that still turns beautifully golden brown in the air fryer.
Want to make these salmon cakes even healthier? You can swap the coconut oil for olive oil or skip the oil brush-on step altogether. After all, that’s what air fryers are known for! I also like to toss extra veggies into the greens like cucumber, edamame beans, and tomatoes for added nutrients.
The MVP of Modern Kitchens
Let’s talk air fryers, the MVP of home kitchens around the globe! This nifty gadget uses hot air circulation to give your food a crispy exterior without the need for deep-frying or added oil. Think of it as a mini convection oven that takes up way less space and cooks food way faster.
In this recipe, the air fryer works its magic to create salmon cakes that are crispy on the outside and tender on the inside—all with just a touch of oil.
However, no air fryer? No problem. These cakes can also be baked in the oven (check out the FAQs for oven instructions) and still taste fantastic. Though a fair warning, they might not get quite as crispy. Whether you’re an air-fryer enthusiast or an oven traditionalist, these salmon cakes are here to make your mealtime deliciously simple.
How To Make Ahead And Store
Let the salmon cakes cool completely, then store them in an airtight container. In the refrigerator, they’ll last up to 3 days. To freeze, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the air fryer for best results.
Serving Suggestions
This salmon patty recipe is delicious all on its own, but if you want to make it go further by adding some side dishes, go for it!
These Oven-Roasted Honey Balsamic Brussels Sprouts would be delicious alongside the salmon cakes, and Air-Fryer Sweet Potato Fries would also be a fun addition to your plate if you want a few extra carbs. For some extra veggies, I love serving these salmon cakes with a Greek Cucumber Salad or a Fresh Corn And Mango Salad.
Ingredients
- 1 lb fresh Atlantic salmon roughly half a salmon
- 1/4 cup avocado mashed
- 1/4 cup cilantro chopped, plus additional for garnish
- 1 1/2 teaspoons yellow curry powder
- 1/2 teaspoon sea salt
- 1/4 cup + 4 teaspoons tapioca starch (40g) divided
- Organic coconut oil melted, for brushing
- 2 eggs
- 1/2 cup organic coconut flakes (30g)
For the greens:
- 2 teaspoons organic coconut oil melted
- 6 cups arugula and spinach mix tightly packed
- 1 pinch sea salt
Instructions
- Remove the skin from the salmon, cut the flesh into small cubes, and add it to a large bowl.
- Add in the avocado, cilantro, curry powder, and sea salt and stir until well mixed. Then, stir in 4 teaspoons tapioca starch until well incorporated.
- Line a baking sheet with parchment paper. Form the salmon mixture into 8 1/4-cup cakes, just over 1/2-inch thick, and place them on the baking sheet. Freeze for 20 minutes so they are easier to work with.
- While the cakes chill, preheat your air fryer to 400°F, then brush the basket with coconut oil (be careful as it will be hot).
- In a small bowl, whisk the eggs until smooth, then pour them into a shallow plate. Place the remaining 1/4 cup of tapioca on a separate shallow plate, and the coconut flakes on a third shallow plate.
- Once the cakes have chilled, dip each one into the tapioca starch, making sure it's fully covered. Then, dip it into the egg, covering it entirely. Finally, press just the top and sides of the cakes into the coconut flakes and place them, coconut flake-side up, into the air fryer.
- Gently brush the tops with a little bit of melted coconut oil (optional, but recommended) and cook until the outside is golden brown and crispy and the inside is juicy and tender, about 15 minutes. Note: the cakes may stick to the air fryer basket, so use a sharp-edged spatula to remove them if this happens.
- When the cakes have about 5 minutes left to cook, heat the 2 teaspoons of coconut oil in a large pan on medium heat. Add in the arugula and spinach mix and a pinch of salt, and cook, stirring constantly, until the greens just begin to wilt, only 30 seconds to 1 minute.
- Divide the greens between 4 plates, followed by the salmon cakes. Garnish with extra cilantro and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I tried this recipe in my new air fryer. Yummy! Thank you!
Nice! Thanks for trying this recipe.