Air Fryer Salmon Cakes
Crispy salmon cakes made with canned salmon and cooked in the air fryer. Gluten-free, budget-friendly, and perfect for weekly lunch prep.
PROTEIN 26g
CALORIES 280
P:E RATIO 1.1
TIME 25m
YIELD 4
P:E 1.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cans (14.75 oz each) salmon, drained 26G PROTEIN
2 eggs 26G PROTEIN
1/3 cup almond flour FLAVOR
2 green onions, sliced FLAVOR
1 tbsp Dijon mustard FLAVOR
1 tsp Old Bay seasoning FLAVOR
1 tbsp lemon juice FLAVOR
Cooking spray FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Freeze for up to 2 months.
- Batching: Canned salmon is just as nutritious as fresh and much cheaper.
- Reheat: Air fryer at 350°F for 3-4 minutes, or microwave 60-90 seconds.
EXECUTION STEPS
01
THE MACRO PREP
Flake salmon in a bowl, removing any bones and skin.
02
THE MACRO PREP
Mix in eggs, almond flour, green onions, mustard, Old Bay, and lemon juice.
03
VEGGIE STEAM-SAUTÉ
Form into 8 patties, about 3 inches wide.
04
HIGH HEAT SEAR
Spray air fryer basket. Cook at 380°F for 8-10 minutes, flipping halfway, until golden.
05
STEP 5
Cool and store for the week.
PRIMARY CATEGORY
EXPLORE MORE Air Fryer ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 cans (14.75 oz each) salmon, drained
- 2 eggs
- 1/3 cup almond flour
- 2 green onions, sliced
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- Cooking spray