Ingredients
The following ingredients have 2 Servings
- 14.75 ounces canned salmon, drained (418 grams (choose the kind with bones for extra calcium))
- ½ teaspoon lemon zest
- 2 scallions, sliced
- ¼ cup fresh dill, chopped
- 2 eggs, beaten
- ¼ cup almond flour
- ½ teaspoon Old Bay seasoning
- 1 tablespoon olive oil, divided
- cooking oil spray of choice
- ¼ cup mayonnaise
- 2 tablespoons chopped dill pickles ((finely chopped))
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice ((fresh squeezed))
- ½ tablespoon fresh dill, chopped
Instruction
- In a medium bowl, mash the salmon with a fork.
- Stir in the ½ teaspoon lemon zest, scallions, ¼ cup dill, eggs, almond flour, and Old Bay.
- Mist an air fryer tray with the cooking oil spray.
- Shape your salmon mixture into 8 small patties and place in a single layer on the prepared air fryer tray. My patties were about 2½-inches (6.35 cm) in diameter and ½-inch (1.27 cm) thick.
- Using your pastry brush, brush the tops of your salmon cakes with ½ tablespoon of the olive oil.
- Place the tray on the top rack of your air fryer. Air fry the salmon patties for 5 minutes at 400°F (200°C). Then gently flip the croquettes, brush with the final ½ tablespoon of the olive oil, and air fry for an additional 5-8 minutes at 400°F (200°C). (Exact air frying time depends on how firm you want them.) Let rest for 5 minutes before serving.
- While the salmon patties rest, make the lemon-dill tartar sauce. Simply stir all of the "for the lemon-dill tartar sauce" ingredients together. (Easy, right?!?)
- Serve the cooked salmon cakes with the tartar sauce. You can use the sauce for dipping, or serve the patties as mini salmon burgers (sliders) in buns. Enjoy!
