Air Fryer Greek Salmon Patties with Tzatziki Cucumber Salad

1. Preheat your air fryer to 400°F for 3 minutes.

2. Open and drain the canned salmon thoroughly. Place it in a medium mixing bowl and flake apart with a fork, removing any large bones you find (small soft bones are safe to eat).

3. Add the egg, breadcrumbs, dried dill, dried oregano, garlic powder, juice of half the lemon, 0.25 tsp salt, and black pepper to the salmon. Mix with a fork until everything is combined — the mixture should hold together when pressed. If too wet, add 1 tbsp more breadcrumbs.

4. Divide the mixture into 4 equal portions and press each into a round patty about 3/4 inch thick.

5. Lightly spray both sides of each patty with olive oil cooking spray. Place patties in the air fryer basket in a single layer without overlapping.

6. Air fry at 400°F for 10–12 minutes, flipping carefully with a spatula at the 6-minute mark, until patties are deep golden brown on both sides and firm to the touch.

7. While patties cook, make the quick tzatziki salad: dice the cucumber into half-inch pieces (no need to peel), halve the cherry tomatoes, and thinly slice the red onion.

8. In a large bowl, combine the Greek yogurt, juice of the remaining half lemon, 0.5 tsp salt, and a pinch of extra dill. Stir well to make a simple tzatziki dressing.

9. Add the cucumber, tomatoes, red onion, and sliced kalamata olives to the bowl and toss to coat everything in the dressing.

10. Serve 1 salmon patty per person alongside a generous scoop of the tzatziki cucumber salad. Garnish with an extra squeeze of lemon if desired.