Salmon fishcakes in the air fryer
Juicy salmon fishcakes with fresh dill and lemon, cooked in the air fryer in under fifteen minutes. A lighter take on classic Danish fishcakes that turn golden on the outside and tender on the inside.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Brush
- 1 Bagepapir til airfryer
Ingredients
- 600 g skinless salmon fillet Freshly chopped or finely chopped
- 1 pcs red onion Finely chopped
- 1 pcs egg
- 50 g breadcrumbs
- 2 tbsp fresh dill Chopped
- 1 tbsp lemon juice
1 tsp salt- 0.5 tsp freshly ground black pepper
- 2 tbsp olive oil For brushing
Instructions
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.
Notes
Tips for a perfect result:
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.
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.
Nutrition
Calories: 360kcalCarbohydrates: 12gProtein: 33gFat: 20gSaturated fat: 4gPolyunsaturated fat: 6gMonounsaturated fat: 8gCholesterol: 130mgSodium: 720mgPotassium: 620mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 5mgCalcium: 55mgIron: 1.5mgNet carbohydrates: 11g
