These Salmon cakes caught me by surprise. They were incredibly moist, yet crispy from the panko. Never in a million years did I think I would cook with canned salmon, but you know what? It's cheap, easy, and I decided to try it.

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After reading a lot of feedback on Air Frying forums about dry Salmon Patties, I decided to switch the bread crumbs for panko. It absorbs less of the moisture while giving it that really satisfying crunch. I did add in some mayo and oil (not much but a little helps a lot).

I'm not going to lie, breaking down and separating the bones and skin from the Salmon wasn't the most fun kitchen job I've ever done. I think that I'll have to get used to it though, because these were totally the bomb. They are like a crab cakes that costs a fraction of the money. 

I recently switched to using a non-propellant cooking oil spray for the air fryer. I will go between this and just brushing on avocado oil if it's already a really low fat recipe. This one from costco works great!

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AIR FRYER CRISPY SALMON CAKES (with pan-frying instructions)

Yield: 5

Author: Molly

prep time: 15 Mcook time: 15 Mtotal time: 30 M

These crispy and moist Salmon Cakes get their crunch from Panko. Easy and inexpensive to make, they are a great appetizer or meal prep!

ingredients:

For the Salmon Cakes

• 1 can of Salmon (14.75 oz) bones and skin removed
• 1 Celery Stalk, finely diced
• 1 Egg, beaten
• 1 C Panko
• 4 TB light Mayonnaise
• 1 TB Oil, I use Avocado or Olive Oil
• 1/2 tsp Old Bay Seasoning
• 2 TB fresh chopped Parsley
• 1 tsp Dill, finely minced (or from the squeeze tube)
• 1 tsp Worcestershire Sauce
• 1/2 tsp Smoked Paprika
• 1/2 tsp Onion Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• (NOTE: you can use two beaten eggs and skip the mayo. This will still hold the cakes together but I find it not to be as moist.)

Smokey Remoulade Sauce (Mix all together)

• 3 TB Light Mayonnaise
• 1 tsp Dijon Mustard
• 2 tsp Relish
• 2 tsp Ketchup
• 1 tsp fresh Dill, finely minced
• 1 tsp Lemon Juice
• 1 tsp Hot Sauce (like Tabasco)
• 1/4 tsp Black Pepper
• 1/2 tsp Smoked Paprika

instructions:

How to cook AIR FRYER CRISPY SALMON CAKES (with pan-frying instructions)

Air Fryer Directions

1. Mix everything together from the Salmon Cake ingredients and form into 10 small patties, about 2" in diameter.
2. Pre-heat Air Fryer for about 3 minutes at 400°
3. Spay or brush both sides of Salmon Cakes with oil. Put them into the pre-heated air fryer for 8 minutes, flip, and cook an additional 6 minutes.

Pan Frying Directions

1. Mix everything together from the Salmon Cake ingredients and form into 10 small patties, about 2" in diameter.
2. Pre-heat a nonstick fry pan to medium high (around 7)
3. Spray or brush pan with oil.
4. Cook Salmon Cakes for about 4 minutes per side until crisp and brown.

Calories
208

Fat (grams)
10

Carbs (grams)
7

Protein (grams)
20

Sodium (milligrams)
435

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

https://www.fithappyfoodie.com/2019/10/air-fryer-crispy-salmon-cakes-with.html

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This might be the most coconutty coconut shrimp you will ever have. We LOVE coconut so I don't get shy when I'm using it to flavor something. To see what our secret ingredient is, keep reading!

I remember the first time I had Coconut Shrimp was in Key West, on vacation with my family. It was a magical experience. My first time to some place tropical and to me, my first taste of anything really exotic and exciting.

Join our facebook group for healthy budget cooking!

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Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

www.facebook.com/groups/airfryerandpressurecookerrecipes/

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So I've begun my journey into the world that is pressure cooking. After hearing about it from my friend E, I had it in my mind to get one ASAP.  I obsessively saved recipes knowing that eventually, I would  be getting one.

Now that I've had mine for a few months, I can still say that it is the single best kitchen appliance I own. I use it every day and I can't even imagine what I'd do without it. It has drastically cut down on time spent in the kitchen as well as mess from pots and pans.

This is my first blog post, so please be forgiving! I made this chowder and took photos before deciding to get back on the blogging bandwagon. I have a few recipes I'll be importing over from my last blog and I'll continue to test and post recipes for the pressure cooker as well as recipes that are quick to make.

xo

Seafood Chowder (instapot pressure cooker)

Ingredients 

• 2 cans of chopped clams, with juice
• 2 filets of fish (haddock or white fish)
• 1 can of oysters, with juice
• 6-8 slices of bacon, diced
• 3 med potatoes, diced
• 1 med onion, diced
• 2 stalks of celery, diced
• 1/2 a red or yellow pepper, diced
• 3 clove of garlic, chopped 
• 1 tsp thyme
• salt and pepper to taste
• 2 cups of broth (clam juice, water, vegetable or seafood broth)
• 1 1/2 cans of evaporated milk
• 1/2 package of instant potato (to thicken, optional)
• 2 dashes of tabasco
• sprinkle of paprika (about 1/8th tsp)

Directions 

Set your pressure cooker to saute and fry bacon for about 10 minutes, or until it is just starting to crisp. Add onion, garlic, celery, and pepper. Fry for 3 more minutes.

Add the seafood (with juices), broth (I used clam juice for mine), potatoes, thyme, bay leaves, salt and pepper. Stir and put the cover on. Lock lid in place and set to "pressure." On manual, set timer to 6 minutes.

When the timer goes off, do natural pressure release for 5 minutes, then switch to quick release.

Remove lid, set pressure cooker to saute, and add evaporated milk, tabasco, and paprika. Slowly add the instant potato until you reach the desired thickness. I ended up adding about 1/2 but I've made it with less before. Do no let boil. If it starts to get too hot, switch to warming. 

Enjoy!

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