Salmon cakes made in the air fryer can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve them atop a salad for a delicious lunch. The mixture can get a little sticky so I spray my hands with cooking spray when handling, and I use a small silicone spatula to help get them off the plate and into the fryer.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
Steps
- Make Sriracha mayo: Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
- Prepare salmon cakes: Add salmon, almond flour, egg, green onion, and 1 1/2 teaspoons seafood seasoning to Sriracha mayo in the bowl of a food processor; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
- Line a plate with waxed paper and spray hands with cooking spray. Form salmon mixture into 8 small patties; transfer to the plate. Place in the refrigerator until chilled and firm, about 15 minutes.
- Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
- Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
- Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning.
