Place a piece of parchment or waxed paper on a baking sheet or large plate.
Drain the water from the salmon, and add the salmon to a mixing bowl.
2 cups canned salmon
Use a fork to break up the chunks of salmon.
Add panko to a small bowl and spray it with olive oil to coat.
1 1/4 cup panko, 1 tbsp olive oil
Add panko, eggs, celery, Frank's, garlic, onion, Old Bay, and mayo to the salmon and stir to combine.
2 eggs, 1/3 cup celery, 4 cloves garlic, 1/4 cup red onion, 2 tbsp Old Bay Seasoning, 1/2 cup mayo, 2 tbsp Frank's Red Hot
Use a 1/4 cup measuring cup to scoop some of the mixture into your hands. Make a small patty and set on the baking sheet. Repeat until you've made 12 patties.
{optional}: Freeze patties for 20 minutes. This will help keep everything together when you flip them.
Preheat air fryer to 350F for 3 minutes.
Remove the tray from the freezer and liberally spray the tops of the patties with the remaining olive oil. Let it sit for 2 minutes.
1 tbsp olive oil
Without overcrowding the basket, carefully place the salmon patties in the air fryer.
Bake at 390F for 5 minutes. Flip and bake for an additional 2 minutes.
Notes
You can use regular breadcrumbs in place of panko. Start with 1 cup and add more if needed.To freeze: place unbaked salmon cakes on a baking sheet lined with parchment or waxed paper. Freeze for 3 hours, and then transfer to freezer-safe storage. Freeze for 3-6 months. You can bake frozen salmon patties at the same temp, but add 2-3 minutes of cooking time.Stovetop Instructions:
Heat a skillet over medium heat for at least 5 minutes. Add butter or oil and let it warm up for 1-2 minutes. Add salmon cakes and cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.