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Air-Fryer Salmon Cakes

Adam Hickman
  • 25 minutes
  • Serves 2

INGREDIENTS

2 7.5 ounce cans

Pink salmon, unsalted

2 tbsp

Dill, fresh

2

Lemon, wedges

1

Egg, large

2 tbsp

Canola mayonnaise

2 tsp

Dijon mustard

1/4 tsp

Pepper, ground

1

Cooking spray

1/2 cup

Panko breadcrumbs, whole-wheat