Ingredients
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Cooking spray
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2 7.5-ounce cans unsalted pink salmon (with skin and bones)
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1 large egg
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½ cup whole-wheat panko breadcrumbs
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2 tablespoons chopped fresh dill
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2 tablespoons canola mayonnaise
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2 teaspoons Dijon mustard
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¼ teaspoon ground pepper
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2 lemon wedges
Directions
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Coat the basket of an air fryer with cooking spray.
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Drain salmon; remove and discard any large bones and skin. Place the salmon in a medium bowl. Add egg, panko, dill, mayonnaise, mustard and pepper; stir gently until combined. Shape the mixture into 4 3-inch-diameter cakes.
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Coat the cakes with cooking spray; place them in the prepared basket. Cook at 400°F until browned and an instant-read thermometer inserted into the thickest portion registers 160°F, about 12 minutes. Serve with lemon wedges.
