Fryer Salmon Cakes are a quick, easy and healthy meal. Cooking salmon cakes in the air fryer make them crispy on the outside and keep them tender and moist on the inside. My version is gluten free, dairy free, packed with flavour and made with fresh salmon, almond flour and a few other staple ingredients. An easy dish that can be eaten on a bun or on it's own. The assembly is quick and easy and take only 10 minutes to cook in the air fryer. This is also a great way to use leftover cooked salmon - just adjust the cooking time by 3-4 minutes.
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Ingredients
- 5 Ounce Salmon fillet Weight does not have to be exact
- 2/3 Cup Almond flour
- 1 egg
- 3 Green onions chopped
- 2 Tablespoon Fresh Lemon Juice
- 1 Clove Garlic chopped
- 1/2 Teaspoon Himalayan salt (or pink salt) Or to-taste
- 1/4 Teaspoon Black pepper
- 1/4 Teaspoon Cumin powder Optional
Ingredients
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Instructions
- Chop the salmon fillet into several pieces.
- Add salmon pieces and remaining ingredients into the food processor.
- Process on high or pulse until all the ingredients are combined but some small chunks of the salmon remain.
- Shape into 4 cakes and refrigerate for 20-30 minutes.
- When ready to cook, spray the air fryer basket and rack with non-stick cooking spray. Also spray both sides of the salmon cakes with non-stick spray - this will make the cakes extra-crispy.
- Arrange the cakes in a single layer on the rack.
- Air fry at 400 degrees F for 10-12 minutes or until completely cooked on the inside but crispy on the outside.
- Serve in a bun or on their own with a side salad.
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