Safe to say I am hooked on the concept of air-fried breaded fish cakes ever since attempting an air fryer version of tuna cakes. I was surprised how well they turned out and promptly went on experimenting with tinned salmon as well. This air fryer breaded salmon fish cakes recipe is the end result of it, tinged with a mild touch of spice and plenty of tang with the use of Thai red curry paste. They are an absolute delight as an appetizer (or party snack even), particularly addictively delicious with a side of sweet chilli sauce and a squeeze of lime!
Using tinned fish plus an air fryer literally couldn’t make things any more convenient. All you had to do is mix everything together, shape them into patties and coat with breadcrumbs, pop them into the air fryer – and violà! I usually make the patties the night before so they are firm and set overnight (in place of the brief freezing time instead). That makes it even more convenient on the day.
How to make Air Fryer Breaded Salmon Fish Cakes:
Ingredients:
- Tinned Salmon* – Look for boneless and skinless tinned salmon. Readily available across major supermarkets.
- Thai Red Curry Paste – Made of red chilli peppers, lemongrass, shrimp paste, turmeric, and salt. Available at the oriental section of major supermarkets and commonly found at oriental supermarkets.
- Kaffir Lime Leaves – Adds a perfumy and zingy touch of flavours.
- Red Chilli Flakes and/or Green Chillies – To add some extra heat!
- Fish Sauce – For seasoning
- Egg – For binding all the ingredients together
- Kewpie Mayo – Acts as fat and also for binding the ingredients together. You can use regular mayo as well but Kewpie mayo is richer in flavour and laced with a healthy dosage of MSG.
- Breadcrumbs – For the crispy coating over each fish cake. I used golden breadcrumbs here. Panko breadcrumbs work as well.
- Fresh Coriander Leaves – Plus more for garnish.
- Lime Zest – To add another layer of tangy flavours to the dish.
- Onion
- Garlic Paste
- Ginger Paste
- Salt
- Black Pepper
To Serve:
- Sweet Chilli Sauce
- Lime Wedges
*You can also use fresh salmon if you’re not a fan of tinned ones. Simply roast the salmon in the oven for about 12-15 minutes at 180C. Then remove all skin and bones. Flake the fish and use as the recipe requires.
Other recipes you may like:
Air Fryer Thai Red Curry Salmon Fish Cakes Recipe
Equipment
- Air Fryer
Ingredients
- Cooking Oil for brushing
- ½ cup Breadcrumbs (Golden/Panko)
For the Salmon Fish Cakes
- 340 g Tinned Salmon drained
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Red Chilli Flakes
- 2-3 Green Chillies finely chopped, optional
- ½ large Onion finely chopped
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Fish Sauce
- 3 tbsp Thai Red Curry Paste
- 8 Kaffir Lime Leaves crushed
- 1 tbsp Kewpie Mayo
- 1 Egg
- 10 g Fresh Coriander Leaves chopped, plus more for garnish
- Lime Zest (half a lime)
To Serve
- Sweet Chilli Sauce
- Lime Wedges
Instructions
- Mix together all the ingredients for the Salmon Fish Cakes. Shape into patties, roughly just less than a palm's size.
- Coat each patty with breadcrumbs. Place onto a lined baking tray and freeze for 10 minutes.
- Preheat the Air Fryer to 200°C.
- Brush a layer of cooking oil onto the air fryer basket.
- Place salmon fish cakes into the basket, do not overcrowd, and briefly spray/brush oil on top. Cook for 6 minutes.
- Flip the fish cakes, brush with more oil if needed, and cook for another 6 minutes until golden in colour.
- Garnish with fresh coriander leaves and serve with a side of lime wedges and sweet chilli sauce.
Notes
- You can also use fresh salmon if you’re not a fan of tinned ones. Simply roast the salmon in the oven for about 12-15 minutes at 180C. Then remove all skin and bones. Flake the fish and use it as the recipe requires.
Thanks for the recipe, I tried it and it was tasty but all the indelible pop ups make the page almost unusable.