There’s something comforting about a homemade fishcake. Crispy on the outside, soft on the inside, they’re a classic that never goes out of style. My air fryer salmon fish cakes are a lighter twist on the traditional version, but they don’t skimp on flavour or texture. In fact, cooking them in the air fryer means you get that golden, crunchy exterior with far less oil. While the salmon inside the fishcakes stays juicy and tender.
These fishcakes are made from just a handful of simple, fresh ingredients: salmon, panko breadcrumbs, lemon, parsley and an egg to bind. The salmon is chopped finely and mixed raw with the seasonings, so the flavours meld beautifully as the fishcakes cook. A quick roll in panko before air frying gives them an extra crunch, and the hint of lemon and fresh parsley keeps everything light and fresh. They’re an ideal recipe if you’re looking for something that feels both wholesome and a little bit indulgent.
One of the best things about this recipe is its versatility. You can serve the salmon fishcakes as a light lunch with a crisp salad, as a main meal with homemade chips and peas, or even make them bite-sized to serve as party nibbles with a dipping sauce. They’re also perfect for meal prep. The raw patties can be shaped ahead of time and stored in the fridge or freezer, ready to cook straight in the air fryer when you need them.
Whether you’re cooking for the family, looking for a quick weeknight dinner, or simply want to enjoy the flavours of fresh salmon in a new way, these air fryer salmon fishcakes are a recipe you’ll want to make again and again.
PREP 5 minutes
COOK 10 minutes
SERVES 2 people
KIT you will need an air-fryer
Ingredients for Air Fryer Fish Cakes
250g fresh salmon (skinless and boneless)
75g panko breadcrumbs (plus extra for coating)
1 tbsp lemon juice
2 tbsp fresh parsley, finely chopped
1 egg, beaten (you may not need all of it, just enough to bind)
Pinch of salt and pepper
Spray oil
Method
Start by preparing your salmon. Make sure it is skinless and boneless, then use a sharp knife to finely dice it. You want the pieces small enough that they’ll mix smoothly with the other ingredients, but not so fine that it becomes a paste. If you prefer, you can pulse the salmon a few times in a food processor. Just take care not to overdo it, as a little texture makes the fishcakes more enjoyable to eat.
Place the chopped salmon into a large mixing bowl. Add the panko breadcrumbs, lemon juice, chopped parsley, and a pinch of salt and pepper. Mix everything together with a fork or your hands until evenly combined. Gradually add the beaten egg, a little at a time, just until the mixture comes together and holds its shape when pressed. You may not need the whole egg, too much will make the mixture wet and tricky to form.
Divide the mixture into six even portions. With damp hands, roll each one into a ball and gently flatten into a patty. For extra crispness, coat each fishcake lightly in a little more panko breadcrumbs. This creates a lovely golden crust when cooked.
Preheat your air fryer to 180°C (350°F). Lightly spray the basket with oil to prevent sticking, then arrange the fishcakes in a single layer. Spray the tops with a little more oil. Cook for 10–12 minutes, turning once halfway through, until the fishcakes are golden brown on the outside and the salmon is fully cooked inside.
Serve hot with a squeeze of lemon, tartar sauce, or your favourite side dishes.
Tips for a Perfect Air Fryer Fish Cakes
Making homemade fishcakes is wonderfully simple, but a few handy tips can take them from good to great. Here are my best tricks to ensure your salmon fishcakes turn out perfectly every time.
1. Freeze for later.
You can freeze the uncooked patties on a tray, then transfer to a bag or box. Cook straight from frozen, adding 3–4 minutes to the air frying time.
2. Chop the salmon finely but don’t over-process.
You want small pieces so the fishcakes hold together, but leaving a little texture stops them from turning mushy. If you use a food processor, just pulse a few times rather than blending continuously.
3. Add the egg gradually.
Egg is the binder, but too much can make the mixture loose. Beat the egg in a small bowl, then add just a teaspoon or two at a time until the mixture comes together. You can always add more, but you can’t take it out once it’s too wet.
4. Chill before cooking.
If you have time, place the shaped fishcakes in the fridge for 20–30 minutes before air frying. This helps them firm up, making them easier to handle and giving a neater shape once cooked.
5. Don’t overcrowd the basket.
Arrange the fishcakes in a single layer with space around each one. This allows hot air to circulate properly, giving an even golden crust. Cook in batches if needed.
6. Use a light spray of oil.
Panko breadcrumbs crisp beautifully in the air fryer, but a quick mist of oil helps them turn evenly golden and prevents dry spots.
7. Check for doneness.
The fishcakes are ready when the outside is golden and crunchy and the internal temperature reaches 63°C (145°F).
Related Recipes
If you’ve enjoyed these air fryer salmon fish cakes, you’ll love some of my other fish recipes. They’re all cooked in the air-fryer that keep things light, quick, and family-friendly.
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If you love salmon, you’ll want to try cooking fillets in the air fryer. They turn out beautifully tender inside with a lightly crisp exterior. Add your favourite seasoning or marinade for an easy weeknight meal.
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For a healthier alternative to traditional fried fish, my breaded fish delivers the same crunchy coating without the deep fryer. It’s ideal served with homemade chips and peas for a lighter take on fish and chips.
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Cooking tuna steaks in the air-fryer is a game changer. They’re quick, juicy, and perfectly seared on the outside while staying moist inside. Pair with a fresh salad or vegetables for a restaurant-quality meal at home.
Air Fryer Fish Fingers
Homemade fish fingers are a family favourite, and they’re surprisingly easy to make. Coated in golden breadcrumbs and cooked in the air-fryer, they’re crisp on the outside, flaky inside, and far tastier than anything from the freezer aisle.
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