Air-Fried Salmon and Lemon Fish Cakes
Ingredients
Prep Time: 35 minutes Cook Time: 45 minutes (+ cooling and refrigeration)
Yields: 8 fish cakes
- 3 medium russet potatoes coarsely chopped
- 2 tablespoons olive oil
- Olive oil cooking spray
- 12½ ounces skinless boneless salmon fillets
- 2 green onions thinly sliced
- 2 teaspoons lemon zest
- 1 tablespoon finely chopped dill or parsley
- 1 egg lightly beaten
- 1½ cups panko Japanese bread crumbs
- Lemon wedges for serving
Instructions
- Preheat a 5- or 6-quart air fryer to 350˚F for 3 minutes.
- Boil, steam, or microwave the potatoes until tender; then drain.
- Mash the potatoes with olive oil until smooth.
- Carefully remove the air fryer pan and basket.
- Spray the basket with oil and place the salmon in it.
- Slide the pan and basket back into the appliance.
- Keep the temperature at 350˚F and set the timer for 6 minutes, or until the salmon is cooked through.
- Remove the pan and basket, allowing the salmon to cool in the basket.
- Flake the salmon into the mashed potatoes; then mash until the salmon breaks into smaller pieces.
- Add green onions, lemon zest, dill, egg, and half of the bread crumbs.
- Season and stir to combine.
- Shape the mixture into eight patties with damp hands.
- Place them on a tray and freeze for 10 minutes to firm up.
- Coat the patties in the remaining bread crumbs, then spray them generously with cooking spray.
- Place the crumbed patties in the basket.
- Keep the temperature at 350˚F and set the timer for 8 minutes.
- Cook, turning halfway through the cooking time, until the patties are golden and heated through.
- Serve the fish cakes with lemon wedges.
Notes / Tips / Wine Advice:
For a twist, make red curry fish cakes by using sweet potatoes instead of russet potatoes and stirring 2 tablespoons of Thai red curry paste into the mash. Substitute cilantro for dill.
Short on time? Use a 15-ounce tub of mashed potatoes or sweet potatoes.
Short on time? Use a 15-ounce tub of mashed potatoes or sweet potatoes.
