Keto Air Fryer Salmon Cakes with Sriracha Mayo

Keto air fryer salmon cakes served with sriracha mayo sauce
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Keto Air Fryer Salmon Cakes with Sriracha Mayo: A Cozy Fall Favorite

As the leaves turn golden and the air becomes crisp, fall invites us into a world of cozy kitchens filled with the comforting aromas of home-cooked meals. There’s nothing quite like the warmth of a hearty dish to bring us together, especially as we cozy up on chilly evenings. If you’re looking for a recipe that encapsulates this seasonal essence while keeping your keto lifestyle on track, you’re in for a treat! Our Keto Air Fryer Salmon Cakes with Sriracha Mayo have become a cherished favorite amongst our readers who appreciate both flavor and health. These delightful salmon cakes are not only easy to prepare but also offer a crunchy exterior with a sensational spicy kick.

So, roll up your sleeves, because we’re about to dive into this cozy recipe that’s perfect for your fall dinner table!

Ingredients List

Before we begin crafting these scrumptious keto air fryer salmon cakes, here’s everything you’ll need:

For the Salmon Cakes:

  • 2 cups canned salmon, drained and flaked (you can also use fresh salmon, cooked and shredded)
  • 1 large egg
  • 1/2 cup almond flour
  • 1/4 cup finely chopped green onions
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • Olive oil spray

For the Sriracha Mayo:

  • 1/3 cup mayonnaise (opt for a brand that uses wholesome oils)
  • 2 tablespoons sriracha sauce (adjust to your spice preference)
  • 1 teaspoon lime juice

Step-by-Step Instructions

Ready to whip up these delicious Keto Air Fryer Salmon Cakes? Follow these simple steps:

  1. Prep the Ingredients:

    • If using fresh salmon, cook and shred it before starting. Otherwise, drain and flake the canned salmon in a large mixing bowl.

  2. Mix the Salmon Cakes:

    • To the flaked salmon, add the egg, almond flour, green onions, parsley, garlic powder, onion powder, salt, and black pepper.
    • Mix everything together until well combined. The mixture should be moist but hold together when formed into patties.

  3. Shape the Patties:

    • With your hands, shape the mixture into 8 equal patties. If the mixture is too wet, feel free to add a bit more almond flour.

  4. Preheat the Air Fryer:

    • Preheat your air fryer to 380°F (193°C). This will help achieve that perfect crispy golden exterior.

  5. Cook the Salmon Cakes:

    • Lightly spray the air fryer basket with olive oil spray. Place the salmon cakes in a single layer in the basket, making sure they don’t touch.
    • Cook for about 10-12 minutes, flipping halfway through, until the cakes are crispy and golden brown.

  6. Prepare the Sriracha Mayo:

    • While the salmon cakes are cooking, mix together the mayonnaise, sriracha, and lime juice in a small bowl. Adjust the sriracha to your taste—add more for extra heat!

  7. Serve and Enjoy:

    • Once the salmon cakes are done, serve them warm with a dollop of sriracha mayo on top. Add a side salad for a complete meal, and enjoy the cozy flavors of fall!

Tips for Success

To ensure your Keto Air Fryer Salmon Cakes with Sriracha Mayo turn out perfect, consider these handy tips:

  • Choose Quality Salmon: For the best flavor, use wild-caught salmon whenever possible.
  • Don’t Overmix: While it’s important to combine the ingredients well, overmixing can lead to tough cakes.
  • Adjust Heat Levels: If sriracha is too spicy for you, feel free to swap it out with mild hot sauce or adjust the amount used.
  • Make Ahead: You can prepare the salmon cake mixture ahead of time, and store it in the refrigerator for up to 2 days before cooking.

Possible Variations

Love experimenting in the kitchen? Here are a few variations you might enjoy with your salmon cakes:

  • Gluten-Free: This recipe is naturally gluten-free thanks to almond flour, but you can use other gluten-free flour alternatives like coconut flour.
  • Herb Variations: Swap parsley for dill or cilantro to give a different flavor profile.
  • Cheesy Options: Add crumbled feta cheese or shredded cheddar to the mixture for a cheesy twist.
  • Streusel Topping: For a crunchy texture, sprinkle some crushed pork rinds or crushed nuts on top of the salmon cakes before air frying.

Storage Recommendations

  • Refrigerator: Leftover salmon cakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer for a few minutes to restore their crispiness.
  • Freezer: To freeze, place the uncooked patties on a baking sheet separated by parchment paper until solid, then transfer them to a freezer-safe bag. They can last for up to three months. Cook from frozen, adding a few extra minutes to the air frying time.

Cozy up with these Keto Air Fryer Salmon Cakes with Sriracha Mayo, and let the seasonal flavors wrap you in warmth and delight. This recipe is not just a meal; it’s an experience that brings joy to all who partake. Happy cooking!

FAQ

1. Can I use fresh salmon instead of canned?
Absolutely! You can cook fresh salmon and shred it to replace the canned variety for a more vibrant taste.

2. How can I make this recipe dairy-free?
Both mayonnaise and any added cheese can be substituted with dairy-free options, such as coconut yogurt or a dairy-free cheese.

3. Can I prepare the salmon cakes in advance?
Yes, you can prepare the salmon cakes and keep them in the refrigerator for up to 2 days before cooking.

4. What can I serve with these salmon cakes?
These salmon cakes pair wonderfully with a fresh salad, steamed vegetables, or our vibrant sriracha mayo for a dip. Enjoy your meal!

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Keto Air Fryer Salmon Cakes With Sriracha Mayo 2026 03 21 144555 1

Keto Air Fryer Salmon Cakes with Sriracha Mayo

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  • Author: mateo
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Diet: Keto
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Description

Enjoy these delicious Keto Air Fryer Salmon Cakes served with a spicy sriracha mayo, perfect for a cozy fall dinner.

Ingredients

  • 2 cups canned salmon, drained and flaked
  • 1 large egg
  • 1/2 cup almond flour
  • 1/4 cup finely chopped green onions
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • Olive oil spray
  • 1/3 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon lime juice

Instructions

  1. Prep the ingredients: If using fresh salmon, cook and shred it before starting. Otherwise, drain and flake the canned salmon in a large mixing bowl.
  2. Mix the salmon cakes: To the flaked salmon, add the egg, almond flour, green onions, parsley, garlic powder, onion powder, salt, and black pepper. Mix everything together until well combined.
  3. Shape the patties: With your hands, shape the mixture into 8 equal patties.
  4. Preheat the air fryer: Preheat your air fryer to 380°F (193°C).
  5. Cook the salmon cakes: Lightly spray the air fryer basket with olive oil spray. Place the salmon cakes in a single layer in the basket and cook for about 10-12 minutes, flipping halfway through.
  6. Prepare the sriracha mayo: Mix together the mayonnaise, sriracha, and lime juice in a small bowl.
  7. Serve and enjoy: Once the salmon cakes are done, serve them warm with a dollop of sriracha mayo on top.

Notes

For the best flavor, use wild-caught salmon and don’t overmix to avoid tough cakes.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: American

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