Ingredients
Scale
- 4 fresh salmon fillets (about 6 oz each)
- 1/4 cup teriyaki sauce
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 green onions, finely chopped
- 1 large egg
- Salt and pepper to taste
- Cooking spray
Instructions
- Marinate the salmon fillets in teriyaki sauce for 15-30 minutes.
- Preheat the air fryer to 375°F (190°C) and cook the salmon for 10-12 minutes.
- Flake the cooked salmon into a mixing bowl and combine with breadcrumbs, garlic powder, onion powder, green onions, and beaten egg.
- Shape the mixture into patties and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Notes
- Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days.
- Uncooked salmon cakes can be frozen for up to 3 months.
- For gluten-free options, substitute breadcrumbs with almond flour or crushed cornflakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Asian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 salmon fillet and 2 salmon cakes
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
