How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

How do I know the (400g) canned wild-caught salmon is done?

Use the visual cues in the instructions first: the outside should be browned or crisp and the center should be hot and tender. For meat or seafood, confirm doneness with a food thermometer.

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Seafood

Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli

Name: Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz (400g) canned wild-caught salmon, drained and skin removed; 1 large egg; 1/4 cup almond flour (or crushed pork rinds for ultra low-carb); 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh dill, finely chopped; 1 tbsp fresh lemon zest; 1 tbsp lemon juice; 2 green onions, finely sliced; 2 cloves garlic, minced; 1/2 tsp smoked paprika; 1/4 tsp sea salt; 1/4 tsp black pepper; 1 tbsp olive oil (for brushing cakes); Avocado Aioli ---; 1 ripe avocado; 2 tbsp mayonnaise (use keto or homemade for low-carb); 1 tbsp fresh lemon juice; 1 small garlic clove, minced; Salt and pepper, to taste; 1-2 tbsp water (to thin aioli if needed)

By Airfryfeast Test KitchenReviewed by Airfryfeast Editorial TeamPublished Apr 16, 2026 · Updated Jun 16, 2026

American 25 mins air-fryer-friendlylow-carbhealthyeasygluten-freehigh-proteincrispfamily-friendlyweeknight-dinner30-minutes-or-lessv2

Discover crispy, flavorful salmon cakes infused with fresh lemon and herbs, air fried to golden perfection for a healthy, gluten-free, low-carb seafood main course. Served with a smooth avocado aioli, this quick and easy recipe is a family-friendly weeknight dinner ready in 30 minutes or less.

Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

14 oz (400g) canned wild-caught salmon, drained and skin removed
1 large egg
1/4 cup almond flour (or crushed pork rinds for ultra low-carb)
2 tbsp fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon zest
1 tbsp lemon juice
2 green onions, finely sliced
2 cloves garlic, minced
1/2 tsp smoked paprika
1/4 tsp sea salt
1/4 tsp black pepper
1 tbsp olive oil (for brushing cakes)
Avocado Aioli ---
1 ripe avocado
2 tbsp mayonnaise (use keto or homemade for low-carb)
1 tbsp fresh lemon juice
1 small garlic clove, minced
Salt and pepper, to taste
1-2 tbsp water (to thin aioli if needed)

Ingredients for Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli

Instructions

In a large mixing bowl, flake the drained salmon with a fork, breaking up any large chunks.
Add the egg, almond flour, parsley, dill, lemon zest, lemon juice, green onions, garlic, smoked paprika, salt, and pepper. Mix thoroughly until combined and the mixture holds together when pressed. If too wet, add a little more almond flour.
Divide the mixture into 8 equal portions and form each into a compact patty about 3 inches in diameter and 3/4 inch thick.
Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
Lightly brush each salmon cake with olive oil on both sides to promote crisping.
Arrange the salmon cakes in a single layer in the air fryer basket, leaving space between them. Cook in two batches if necessary.
Air fry for 7-8 minutes, then carefully flip and cook an additional 7-8 minutes until golden brown and cooked through.
Meanwhile, prepare the avocado aioli. In a blender or food processor, combine avocado, mayonnaise, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. Add water a little at a time to reach desired consistency.
Serve salmon cakes warm, topped or dipped with the avocado aioli. Garnish with extra fresh herbs or lemon wedges if desired.

Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli cooking in the air fryer

Tips

Air Fryer Model Notes

Cook Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli in a single layer when possible. Basket models may need batches; oven-style models may need a tray rotation halfway through for even browning.

Crispiness Control

Pat the canned wild-caught salmon dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

Doneness Cues

Look for browned edges, a hot center, and the texture described in the instructions. For meat or seafood, confirm doneness with a thermometer instead of relying only on color.

Reheat In The Air Fryer

Reheat leftovers at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating.

Frequently Asked Questions

Can I make Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.
How do I know the (400g) canned wild-caught salmon is done?: Use the visual cues in the instructions first: the outside should be browned or crisp and the center should be hot and tender. For meat or seafood, confirm doneness with a food thermometer.

Ingredient Replacements

Customize your Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli to meet dietary preferences or pantry options with these swaps:

Salmon: Substitute canned tuna or cooked shrimp for alternative seafood options, or use finely grated cooked chicken breast for a non-seafood version.
Almond Flour: Replace with crushed pork rinds for stricter low-carb/keto, or gluten-free breadcrumbs for a lighter texture when not avoiding carbs.
Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan bind, noting it may affect firmness.
Mayonnaise: Swap with dairy-free vegan mayo or plain Greek yogurt to lower fat in the aioli.
Olive Oil: Use avocado oil or melted coconut oil for brushing to retain healthy fats and promote crispiness.
Fresh Herbs: Switch parsley or dill for cilantro or basil for a fresh flavor twist, or dried herbs if fresh is unavailable.

These substitutions maintain a healthy, gluten-free, low-carb, high-protein, and family-friendly profile while offering flexibility for varied tastes and ingredients. Feel free to personalize your quick and easy salmon cakes meal!

Storage

Store leftover Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.

Freeze only if the main ingredient and coating are freezer-friendly. Wrap tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before reheating.

Reheat in the air fryer at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating for the best flavor.

Read related air fryer guides and cooking tips.

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Air Fryer Low-Carb Lemon Herb Salmon Cakes with Avocado Aioli

Recipe Details

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