Salmon Burgers

A fast and fun weeknight dinner that is nostalgic for salmon patties but brought into the 21st century. Top like a burger or serve with tabouleh salad.

I use an older model of this air fryer, but this is the newer version I recommend — it cooks faster, crisps better, and has the same reliability I love. You can check it out here.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 can salmon, drained
• 1 Tbs dill relish
• 1 cup bread crumbs
• 1 egg
• 1 clove garlic, minced
• 1 Tbs Dijon mustard
• 4 Tbs mayonnaise
• 1 Tbs lemon juice
• 3 tsp Old Bay seasoning
• 2 tsp dried chives
• 1 tsp dill seasoning

Directions

1. In a small bowl, lightly whisk the egg. Add garlic, chives, Dijon, 3 Tbs mayonnaise, lemon juice, and 2 tsp Old Bay.
2. In a medium bowl, add drained salmon and flake with a fork.
3. Stir in the wet ingredients and about ¾ cup of the bread crumbs until the mixture holds together.
4. Mix the remaining ¼ cup bread crumbs with the remaining 1 tsp Old Bay. Divide the salmon mixture into 4 patties and dredge in the seasoned crumbs.
5. Preheat air fryer to 400°F. Place patties in the basket and cook 10 minutes, flipping halfway through.

Lemon Dijon aioli

• ½ cup mayonnaise
• 1 Tbs Dijon mustard
• 2 tsp lemon juice
• 2 tsp dried chives

Whisk or stir until smooth. Serve with the patties.

Notes

• Drain the salmon well: Press out excess liquid so the patties hold together and don’t turn mushy.
• If the mix is loose: Add a little more of the bread crumbs, or chill the patties 10 minutes before cooking so they firm up.
• Save the seasoned crumbs: The reserved ¼ cup of crumbs mixed with Old Bay is your dredge—it gives each patty a crust.
• Make the aioli ahead: Whisk the lemon-Dijon aioli up to a few days early and keep it chilled.
• Serving: Great on a bun like a burger or over greens with a squeeze of lemon.

Why This Works

• Egg and crumbs bind: The whisked egg and bread crumbs set as they cook, holding the flaked salmon in a tender patty.
• Dredging builds crust: A final coat of seasoned crumbs crisps in the air fryer for texture without deep frying.
• Air-fryer convection: Moving hot air browns both sides—flipping halfway ensures an even, golden crust.
• Layered seasoning: Splitting the Old Bay between the mix and the dredge seasons the inside and the outside.
• Mayo for moisture: A little mayonnaise in the mix keeps canned salmon from drying out as it cooks.