Instructions

• Drain the 14.75 ounces canned flaked salmon and transfer to a large bowl; break up any large pieces with a fork.
• Add 1 large egg, 5 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, 1/3 cup finely chopped onion, 3/4 cup panko breadcrumbs, 1 tablespoon chopped fresh parsley, 1 teaspoon seafood seasoning, Kosher salt to taste, and Ground black pepper to taste to the bowl.
• Stir until ingredients are evenly combined. If the mixture is too dry to hold together, add a little more mayonnaise; if it is too wet, add additional panko breadcrumbs until it holds shape.
• Divide the mixture into six equal portions and shape each portion into a patty about 1 inch thick.
• Set the air fryer to 400°F (preheat if your air fryer recommends preheating). Lightly coat the air-fryer basket with cooking spray.
• Arrange the patties in a single layer in the basket without overlapping. Lightly coat the tops of the patties with cooking spray.
• Cook at 400°F for 10 to 15 minutes, flipping the patties once halfway through cooking, until the patties are golden brown and cooked through.
• Remove the patties from the air fryer and serve with your preferred sauce for dipping.