Salmon fishcakes in the air fryer are a lighter, more modern version of classic Danish fishcakes. With the air fryer you get a golden, crispy crust without flooding the frying pan with oil — and the fish’s delicate flavour stays intact, because the hot air circulates evenly around each individual fishcake.
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The recipe is easy enough for a busy weeknight, yet elegant enough to serve as a light lunch with remoulade, a lemon wedge and fresh rye bread. You can have the salmon fishcakes on the table in under 25 minutes — including preparing the mixture.
Estimated reading time: 4 minutes
Table of Contents:
Why I love salmon fishcakes in the air fryer
Salmon mince is light, but it needs a little care to keep it from drying out. The air fryer solves this elegantly — the hot air quickly forms a lovely crust on the outside, while the flesh inside holds on to its moisture. It’s the same technique you know from the frying pan, but without the oil that would otherwise drown the fish’s delicate flavour.
The difference between the air fryer and the frying pan
In an ordinary frying pan you often risk the fishcakes soaking up oil, or one side turning darker than the other, because the heat is rarely completely even. In the air fryer, the circulating air hits the entire surface at once, and you don’t have to turn them more than once. The result is more even cooking and a fishcake that doesn’t feel heavy or greasy.
My kitchen test of salmon fishcakes
I tested the salmon fishcakes in my Cosori Dual Blaze at 180 °C for 11-12 minutes, turning them once halfway through. The core temperature hit 62 °C at 11 minutes — that’s the sweet spot for salmon, where the flesh is still juicy and only just opaque all the way through. Compared with oven baking, the air fryer saves around 8 minutes for the same result.
In my Philips XXL I could make a double batch in one go — 12 fishcakes arranged in a single layer, which is practical when you’re feeding a family. Just remember to leave space between each fishcake so the air can circulate fully.
Let the mixture rest in the fridge for 15 minutes before shaping — the fishcakes will hold their shape better during cooking, and you’ll avoid them cracking.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The classic mistake is using salmon mince that’s too lean without adjusting the balance — without a little fat the fishcakes turn out dry, so add a tablespoon of olive oil or a small knob of butter to the mixture. Another pitfall is setting the temperature too high; above 190 °C the crust burns before the centre is heated through, so stick to 180 °C. Last but not least: avoid overcrowding the basket, as crowded fishcakes steam instead of frying and lose their crispy surface.
How to serve salmon fishcakes
The fishcakes taste best warm with some classic accompaniments that complement the flavour of the salmon:
- Remoulade and a lemon wedge for fresh acidity
- Boiled new potatoes with dill
- Cucumber salad with vinegar and a little sugar
- Rye bread with butter for a classic Danish lunch
- A dollop of homemade curry mayo for the grown-up version
Storage and reheating
Cooked salmon fishcakes can be stored in an airtight container in the fridge for 2-3 days. Reheat them in the air fryer at 160 °C for 3-4 minutes — it’s better than the microwave, which often makes the crust soft. You can also freeze them for up to a month; let them thaw gently in the fridge overnight before reheating.
Salmon fishcakes from the air fryer are one of those dishes where the technique really makes a difference — you get all the flavour of the traditional Danish frikadelle, but with a lighter, more modern texture. Try them on a busy weeknight, and you’ll quickly discover why they’ve become a staple in my own kitchen.
FAQ
11-12 minutes at 180 °C, turning once halfway through. The core temperature should reach around 62 °C for the perfect result.
Yes, but you need to thaw the salmon completely first and drain it well so the mixture doesn’t become too wet. Chop the salmon finely with a knife or blitz it in a blender to an even mince.
It isn’t necessary, but a light brushing of olive oil gives an even more golden crust. Use a brush or a spray to spread the oil thinly.
Recipe
Salmon fishcakes in the air fryer
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Ingredients
How to make it
Preparation
- Chop 600 g skinless salmon fillet into very fine dice with a sharp knife, or pulse briefly in a food processor to a coarse mince. Avoid blending it too finely, or the fishcakes will turn out dense.
- Mix the salmon mince with 1 pcs red onion, 1 pcs egg, 50 g breadcrumbs, 2 tbsp fresh dill and 1 tbsp lemon juice in a mixing bowl.
- Season the mixture with 1 tsp salt and 0.5 tsp freshly ground black pepper. Let the mixture rest for 5-10 minutes so the breadcrumbs absorb moisture and the fishcakes hold their shape better.
Cooking in the air fryer
- Preheat the air fryer to 180 °C for 3 minutes.
- Shape the mixture into 8 even fishcakes with wet hands. Brush the fishcakes lightly with 2 tbsp olive oil so they turn golden in the air fryer.
- Place a sheet of perforated air fryer baking paper in the basket and arrange the fishcakes in a single layer without them touching each other.
- Cook the fishcakes at 180 °C for 10-12 minutes, turning them carefully halfway through. They are done when they are golden on the outside and firm to the touch.
Serving
- Serve the salmon fishcakes warm with boiled potatoes, a fresh green salad and a dollop of homemade remoulade or dill mayonnaise. Garnish with extra dill and lemon wedges if you like.
Our notes for the recipe
Chop the salmon yourself with a knife rather than using a food processor — it gives the fishcakes a firmer bite and keeps them juicy. Let the mixture rest before you shape the fishcakes, so the breadcrumbs can bind the moisture. Variation:
Swap half the salmon for cod or pollock for a milder flavour, or add 1 tsp of grated lemon zest for extra freshness. You can also stir a little finely chopped spring onion into the mixture. Serving:
A classic Danish lunch: rye bread, remoulade and lemon. For dinner, boiled potatoes, peas and a mustard dressing are an obvious choice. Portion size:
If your air fryer is smaller, you can cook the fishcakes in two batches — keep the first batch warm under foil while the second one cooks.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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