Air fryer salmon fishcakes

Air fryer salmon fishcakes

These salmon fishcakes are easy to make and packed full of flavour for a simple light supper or lunch. 

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HealthyHigh in omega 31 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook1 hr
  • Total time1 hr 20 mins
  • Pluscooling

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  • 2 large baking potatoes (250-300g each)
  • 220g Scottish salmon tail fillets, skin removed
  • ¼ x 25g pack flat leaf parsley, chopped
  • 25g nonpareille capers, roughly chopped
  • 1 lemon, zest
  • 1 British Blacktail Medium Free Range Eggs
  • 25g wholemeal breadcrumbs (about 1 slice)
  • 1 tsp Vegetable oil


  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp clear honey
  • 1 tsp wholegrain mustard
  • 140g wild rocket
  • 150g baby plum tomatoes, halved


  1. Heat the air fryer to 200ºC. Scrub the potatoes and prick with a fork then put in the air-fryer basket and cook for 40 minutes or until soft. Remove from the basket and leave to stand until cool enough to handle. Cut the potatoes in half, scoop the flesh out into a mixing bowl and mash.

  2. Cook the salmon fillets in the air fryer at 200ºC for 10 minutes until cooked through. Flake the flesh with a fork and add to the potato along with the parsley, capers, lemon zest, egg and breadcrumbs; season. Using clean hands, mix all the ingredients together until thoroughly combined. Shape the mixture into 4 patties.

  3. Brush each fishcake with oil and lift into the air-fryer basket. You can line the base with parchment to make it easier to remove the fish cakes. Cook for 5 minutes at 200ºC, turn over and cook for a further 5 minutes. Meanwhile, for the salad, whisk together the olive oil, vinegar, honey and mustard. Put the rocket and tomatoes in a bowl and toss with the dressing. Serve the fishcakes with the salad on the side.

Cook’s tip

  • Follow manufacturer’s instructions and advice for specific foods
  • Pre-heat the air fryer to the correct temperature
  • If cooking different foods together, be aware that they may require different times and temperatures
  • Spread food evenly – do not overcrowd pan/chamber 
  • Turn food midway through cooking 
  • Check food is piping/steaming hot and cooked all the way through 
  • Aim for golden colouring – do not overcook
  • Use a food thermometer/probe to check temperature: more details here
  • Check out the FSA webpage for further advice:


Typical values per serving when made using specific products in recipe


1,150kJ/ 275kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating