Air Fryer Lemon Herb Salmon Cakes with Avocado Aioli

Name: Air Fryer 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); 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 Editorial TeamPublished Apr 16, 2026 | Updated Jun 16, 2026

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

Start cooking

Air fryerAmericanEasyAir Fryer Friendly

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4

Temperature375°F / 190°C

Ingredients

Servings4

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)
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)

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.

Recipe guidance

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.