Air Fryer Recipe
Lemon Dill Salmon Patties
These lemon dill salmon patties are a delightful way to enjoy salmon with a fresh twist. The air fryer is ideal for this dish, as it crisps the patties beautifully without drying them out, ensuring a perfect balance of texture and flavour.
Ingredients
- 2 x 145 g tins boneless skinless salmon, drained well, or 260 g cooked fresh salmon, flaked
- 80 g panko breadcrumbs, plus 2 tbsp extra if the mixture feels wet
- 1 large egg, beaten
- 2 tbsp mayonnaise or full-fat Greek yoghurt
- 1 tbsp Dijon mustard
- 1 unwaxed lemon, finely zested, plus 1 tbsp juice
- 2 tbsp finely chopped fresh dill, or 2 tsp dried dill if fresh is unavailable
- 2 spring onions, finely sliced
- 1 tbsp finely chopped flat-leaf parsley, optional
- 1 small garlic clove, finely grated, or 1/2 tsp garlic granules
- 1/2 tsp fine sea salt, reduced to 1/4 tsp if your tinned salmon is salty
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil, plus a little extra for brushing or spraying
Method
- Drain the salmon thoroughly and press it gently between kitchen paper if it looks wet. Flake it into a bowl, removing any stray skin or large bones if using traditional tinned salmon.
- Add the panko, beaten egg, mayonnaise, Dijon mustard, lemon zest, lemon juice, dill, spring onions, parsley if using, garlic, salt, pepper and 1 tbsp olive oil. Mix with a fork until evenly combined but not mashed smooth.
- Leave the mixture to stand for 8–10 minutes. If it slumps or feels loose, add another tablespoon or two of panko and rest for 3 minutes more.
- Shape into 6 patties, roughly 80–85 g each, pressing the edges firmly. Flatten to about 2 cm thick and make the sides neat.
- Preheat the air fryer to 190°C for 3 minutes if your model recommends preheating. Lightly brush or spray the basket, then brush or spray the tops of the patties with a thin coating of oil.
- Place the patties in a single layer in the basket. Air fry at 190°C for 6 minutes, then carefully turn them with tongs and a fish slice if needed. Cook for a further 4–6 minutes, until golden, firm at the edges and hot in the centre.
- Check doneness. If using cooked or tinned salmon, the patties only need to be piping hot throughout and set; if using raw salmon that you have minced yourself, cook until the centre reaches 63°C on a food thermometer.
- Rest for 2 minutes before serving with lemon wedges.
Nutrition
Calories: 250
