Ingredients:
- 5 cans (about 30 oz) canned American salmon, drained
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Cooking spray
- Lemon wedges for serving
For the dipping sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
Instructions:
1. Preheat the oven to 400°F (200°C) or preheat your air fryer to 400°F (200°C).
2. In a large bowl, flake the canned salmon with a fork to break it into smaller pieces.
3. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, dried oregano, salt, and black pepper.
4. Mix the beaten eggs into the flaked salmon, ensuring an even distribution.
5. Form the salmon mixture into bite-sized balls or patties, then coat each piece in the breadcrumb mixture, pressing gently to adhere the coating.
6. For Oven Baking: Place the coated salmon bites on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and the coating is crispy and golden.
For Air Frying: Lightly coat the air fryer basket with cooking spray. Place the coated salmon bites in a single layer in the basket. Air fry at 400°F (200°C) for 8-10 minutes or until the salmon is cooked through and the coating is crispy.
7. While the salmon bites are cooking, prepare the dipping sauce by whisking together mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl.
8. Once the salmon bites are done, serve them hot with lemon wedges and the dipping sauce on the side.