If you're using fresh salmon, you'll want to cook it first (grilling or baking works perfectly). Once it's cooked, flake it into a bowl, ensuring there are no bones. Those little nibbles can ruin a moment faster than a flat tire on a road trip. If you're using canned salmon, just drain it well and flake it like you own it!

In a large mixing bowl, combine the flaked salmon, diced red onion, chopped dill, Old Bay seasoning, Dijon mustard, mayonnaise, panko breadcrumbs, lemon zest, and capers. This combo is packed with flavor and texture. Use a fork to gently stir everything together, ensuring it's well combined yet not overly mashed. No one wants a mushy patty!

Crack the two eggs into your salmon mixture. Eggs will bind everything together. Mix gently until the eggs are fully incorporated. You want just enough binding to hold your patties together without them being too wet.

Using your hands, form the mixture into small patties. Aim for about 2-3 inches in diameter. Place them on a plate or baking sheet, ready for their air-frying debut. If you’re feeling fancy, you can also chill them in the fridge for 30 minutes to an hour, which helps them hold their shape during cooking.

Preheat your air fryer to 375°F. This is key to achieving that glorious crispy exterior! While the air fryer is warming up, spray the basket with olive oil to prevent any sticking.

Once your air fryer is ready, place the salmon patties in the basket. Don’t overcrowd them. Leave space for the hot air to circulate. Lightly spray the tops with olive oil. It’s like giving them a bronzed tan. Cook for about 10-12 minutes, flipping halfway through. You’ll know they’re ready when they are golden brown and crispy!

Once cooked, remove the patties and serve them hot with lemon wedges. The squeeze of fresh lemon elevates the flavors remarkably. They can be enjoyed on their own, or in a bun like a sandwich. Delightful!