Open the salmon cans and drain the liquid completely. Place the salmon into a large bowl. Use a fork to gently flake it into small pieces. Remove any large bones if present. The texture should look even and soft.

Add breadcrumbs and the egg into the bowl. These ingredients help hold the patties together. Mix lightly with a fork. Do not overmix. The mixture should start to look thick and slightly sticky.

Add chopped onion, parsley, lemon juice, garlic powder, paprika, salt and pepper. Mix everything gently until well combined. The mixture should hold together when pressed. If it feels dry, add one tablespoon of water.

Divide the mixture into equal portions. Shape each portion into a round patty using your hands. Press them gently but firmly. You should get six to eight patties depending on size.

Preheat your air fryer to 375°F for about three minutes. Preheating helps create a crispy outside. It also ensures even cooking from the start.

Lightly spray the air fryer basket with olive oil spray. You can also place parchment paper inside. This step prevents sticking and makes cleanup easier later.

Place the salmon patties in a single layer inside the basket. Leave small space between each one. Cook for 8 to 10 minutes. Flip them halfway through cooking for even browning.

The patties should look golden brown and crisp outside. The inside should feel firm but moist. The internal temperature should reach 145°F for safe eating.

Let the patties rest for two minutes before serving. This helps them firm up slightly. Serve warm with lemon wedges or your favorite sauce.