Ingredients:

  • 14.75 oz canned pink salmon, drained and flaked
  • 2 large eggs, beaten
  • 3/4 cup panko breadcrumbs
  • 2 tbsp Greek yogurt
  • 1/4 cup green onions, finely sliced
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh lemon juice
  • 1 spray avocado oil

Instructions:

  1. Whisk the base. In your large mixing bowl, combine the 2 beaten eggs, 2 tbsp Greek yogurt, 1 tsp Dijon, 1 tsp lemon juice, and all the dry seasonings (garlic powder, Old Bay, salt, pepper). Whisk until smooth and pale yellow.
  2. Add the salmon. Gently fold the 14.75 oz of drained salmon into the egg mixture. Note: Use a fork to break up large chunks, but leave some flakes for texture.
  3. Incorporate starches. Add the 3/4 cup panko and 1/4 cup sliced green onions. Mix until just combined; over mixing can lead to a rubbery texture.
  4. Shape the cakes. Divide the mixture into 8 equal portions. Shape them into patties roughly 1 inch thick.
  5. The Cold Set. Place the patties on a parchment lined tray and refrigerate for 15 to 20 minutes. Note: This allows the panko to hydrate and the proteins to firm up.
  6. Preheat the gadget. Set your air fryer to 400°F (200°C). A preheated fryer is non negotiable for an instant sear.
  7. Load the basket. Lightly spray the basket with avocado oil. Arrange the patties in a single layer. Do not overcrowd the basket, as this blocks the airflow.
  8. First fry cycle. Mist the tops of the patties with oil. Air fry for 8 minutes until the edges start to turn golden.
  9. The Flip. Carefully flip each patty. Mist the other side with oil.
  10. Final crisp. Cook for an additional 4 to 5 minutes until deep golden brown and the internal temperature reaches 160°F.