Prep time: 15 minutes
Cooking time: 20 minutes
¼ cup mayonnaise
1 tablespoon Sriracha
1-pound skinless salmon fillets
⅓ cup almond flour
1 egg, lightly beaten
1 ½ teaspoon seafood seasoning
1 green onion, coarsely chopped
1 pinch seafood seasoning (such as Old Bay) (Optional)
In a small mixing dish, combine mayonnaise and sriracha. 1 tablespoon Sriracha mayo in a food processor; chill the remainder until ready to use To the Sriracha mayo, add the salmon, almond flour, egg, 1 ½ teaspoons seafood spice, and green onion; pulse quickly for 4 to 5 seconds, or until Ingredients are barely mixed but tiny bits of salmon remains. (Be careful not to overprocess the mixture, or it will turn mushy.) Line a plate with waxed paper and squirt cooking spray on your hands. Transfer the salmon mixture to a dish and shape it into 8 tiny patties.
Refrigerate for 15 minutes or until cool and stiff. Preheat the air fryer carefully to 390°F (200 degrees C). Cooking spray should be sprayed on the air fryer basket. Take the salmon cakes out of the refrigerator.
Spray both sides with frying spray and place in the air fryer basket, working in batches as required to minimize congestion. Cook for 6 to 8 minutes in a preheated air fryer.
Serve: with the remaining Sriracha mayo and a small dusting of Old Bay seasoning, if preferred, on a serving dish.