These Jalapeño air fryer salmon burgers are bold, juicy, and perfectly crisp without the need for pan-frying. Fresh salmon is blended with herbs, lemon, and finely diced Jalapeño for a gentle heat that builds with each bite. The cool, creamy cabbage slaw balances the spice beautifully, making this a fast, flavorful weeknight meal that feels restaurant-worthy with minimal effort.

Ingredients

Jalapeño Salmon Burgers

• 12–14 ounces cooked salmon, flaked
• 2 large eggs
• 1/2 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 Jalapeño, finely minced (seeds removed for mild heat)
• 2 Tablespoon fresh dill, chopped
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon lemon juice
• 1 Tablespoon olive oil (for brushing or spraying)

Creamy Herb Slaw

• 1 small head green cabbage, finely shredded
• 1 cup plain Greek yogurt
• 2 Tablespoon white distilled vinegar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 Tablespoon fresh dill, chopped
• 1 Tablespoon olive oil

Preparation

1. Mix the Salmon Burgers: In a large bowl, combine the salmon, eggs, breadcrumbs, salt, garlic powder, Jalapeño, dill, parsley, and lemon juice. Mix gently until just combined.
2. Form the Patties: Divide the mixture into 3–4 equal portions and shape into patties about 1 inch thick.
3. Air Fry: Preheat the air fryer to 390°F. Lightly brush or spray both sides of the patties with olive oil. Place patties in a single layer and air fry for 7 minutes. Flip and cook an additional 5–6 minutes until golden, crisp, and heated through.
4. Prepare the Slaw: In a large bowl, combine the cabbage, Greek yogurt, vinegar, salt, garlic powder, and dill. Drizzle with olive oil and toss until evenly coated. Adjust seasoning to taste.
5. Serve: Serve the Jalapeño salmon burgers hot with a generous topping of creamy herb slaw, either on toasted buns or plated over the slaw for a lighter option.