Ingredients

The following ingredients have 6 Servings
  • For the patties:
  • 15 oz canned Wild Alaskan salmon
  • 4 large eggs (lightly beaten)
  • 1 cup gluten-free panko breadcrumbs (you can also use regular panko breadcrumbs)
  • 1/2 cup Vidalia onion (finely chopped)
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice (freshly squeezed)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • paprika (,to taste)
  • For the sauce:
  • 8 oz plain Greek yogurt
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp lemon zest
  • 1 tbsp fresh dill (chopped)
  • 1 tsp dijon mustard
  • salt (to taste)

Instruction

  • For the Salmon patties:
  • Drain salmon and put into a medium size bowl.
  • Make sure all bones are removed.
  • Combine salmon, eggs, breadcrumbs, garlic powder, onion, salt, pepper, and lemon juice and mix well.
  • Cover a cutting board or baking sheet with parchment paper. Use a 1/2 cup measuring cup to scoop the salmon mixture, packing it tightly, and drop onto the parchment-lined surface. Then, press down to form into six patties. Sprinkle with paprika and spray the tops with olive oil cooking spray.
  • Spray the air fryer basket with olive oil spray and preheat to 400 degrees F.
  • Using a small spatula, place the salmon patties in the air fryer (patties will be delicate and firm up when cooked). Cook in batches, if needed, so they don't overlap. Air fry patties for 7-8 minutes, until lightly golden. While patties are cooking, prepare the sauce.
  • Whisk yogurt, lemon juice, lemon zest, fresh dill, and dijon in a small bowl.
  • Serve the salmon patties with yogurt sauce for dipping.