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Air Fryer Keto Salmon Patties - Crispy, Quick, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (14–15 oz total) wild-caught salmon, drained and flaked (boneless/skinless if preferred)
  • 2 large eggs
  • 1/2 cup fine almond flour
  • 2 tablespoons mayonnaise (or avocado mayo)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped red onion (or shallot)
  • 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
  • 1 tablespoon lemon juice, plus zest of 1/2 lemon
  • 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon smoked paprika (optional but great)
  • Salt and black pepper, to taste
  • Olive oil or avocado oil spray
  • For serving (optional): lemon wedges, keto-friendly tartar sauce, or a quick dill-yogurt sauce

Method
 

  1. Prep the air fryer: Preheat your air fryer to 390°F (200°C) for about 5 minutes. Line the basket with a perforated parchment sheet or lightly spray with oil to prevent sticking.
  2. Drain and flake salmon: Open the cans, drain well, and flake the salmon with a fork. If you have bones or skin, remove them unless you like the added calcium and omega-3s; they’ll mash easily.
  3. Mix the binder: In a large bowl, whisk the eggs, mayonnaise, Dijon, lemon juice, lemon zest, garlic, dill, smoked paprika, salt, and pepper until smooth.
  4. Add dry ingredients: Stir in the almond flour until the mixture thickens slightly. You want a scoopable, not runny, texture.
  5. Fold in salmon and onion: Add the flaked salmon and chopped onion. Mix gently to keep a little texture. Taste and adjust salt and pepper.
  6. Form patties: With damp hands, shape the mixture into 8 small patties (about 2 1/2 inches wide) or 6 medium patties. Flatten slightly to about 3/4 inch thick for even cooking.
  7. Oil lightly: Spray both sides of the patties with oil. This helps with browning and prevents sticking.
  8. Air fry, first side: Arrange patties in a single layer in the basket without crowding. Cook for 6–7 minutes.
  9. Flip and finish: Carefully flip, spray again, and cook another 5–7 minutes, until the patties are deep golden with crisp edges and reach an internal temp of 145°F (63°C).
  10. Serve: Rest 2 minutes. Squeeze fresh lemon over the top and serve with your favorite sauce or a fresh salad.