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+ servings
air fryer
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5 from 1 vote

Crispy Salmon Cakes with Caper and Dill Aioli

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 2 cups diced russet potatoes, cooked
  • 1 (14.75-ounce) can salmon, drained
  • 1 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/4 small red bell pepper, finely chopped
  • 1 large egg, beaten
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 1/2 cup mayonnaise
  • 1 tbsp chopped fresh dill
  • 1 tbsp capers, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced


  • Coarsely mash potatoes and salmon with a fork until combined.
  • Fold in bread crumbs, parsley, garlic, bell pepper and egg. Season with salt and pepper.
  • Form salmon mixture into 8 patties, each 1-inch-thick.
  • Spray crisper tray with olive oil cooking spray and place patties into the air fryer.
  • Set temperature to 350°F/180°C then press Start/Stop and cook for 12 to 15 minutes, until patties are golden-brown, flipping halfway though. Repeat with remaining patties.
  • Meanwhile, combine mayonnaise, dill, capers, garlic and lemon juice in a small bowl.
  • Serve salmon cakes with dill aioli.
  • Tip: Serve salmon patties with a spinach salad for a light lunch or dinner!