Ingredients
Sriracha Mayo:
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
Salmon Cakes:
- 1 pound skinless salmon fillets, cut into 1-inch pieces
- ⅓ cup almond flour
- 1 large egg, lightly beaten
- 1 green onion, coarsely chopped
- 1 ½ teaspoons seafood seasoning (such as Old Bay®)
- cooking spray
- 1 pinch seafood seasoning (such as Old Bay®) (Optional)
Directions
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Make Sriracha mayo: Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
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Prepare salmon cakes: Add salmon, almond flour, egg, green onion, and 1 1/2 teaspoons seafood seasoning to Sriracha mayo in the bowl of a food processor; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
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Line a plate with waxed paper and spray hands with cooking spray. Form salmon mixture into 8 small patties; transfer to the plate. Place in the refrigerator until chilled and firm, about 15 minutes.
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Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
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Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
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Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning.
Tips
Keep salmon cakes warm in an oven on the lowest setting while air frying remaining cakes.
