Open the can of salmon and drain off the liquid into a small bowl. Reserve the liquid for later. If your salmon patties are a bit dry, you will use some of this liquid to moisten them.

Add your drained salmon into a medium sized bowl. Use a fork to mash the salmon into flakes, and break down any small bones. If you wish, you can remove the bones.

Crack your egg and add it to the bowl with the salmon. Then, add the sour cream, dijon mustard, lemon juice, and dash of hot sauce (if using). Mix this together with a fork or a small rubber spatula.

Add the panko breadcrumbs and the remaining seasonings. Fold these in using a rubber spatula. Test your mixture to see if it will hold together by taking some in your hand and pressing it together into a patty. If it is still too dry to hold together, add a bit of the reserved salmon liquid and test it again after mixing.

Once you have reached a good consistency, use a large cookie scoop to portion out your salmon patties. Pat them into small, flat rounds and place them on a lined baking sheet or plate.

Once all of your patties have been formed, spray each side with cooking spray.

Preheat your Air Fryer for at least 3 minutes to 390F. Follow your manufacturers instructions for this step.

Once the air fryer is preheated, remove the basket and place on a trivet or hot pad.

Place the salmon patties into the basket, working in batches if needed.

Cook for a total of 8-10 minutes, turning halfway through to ensure even browning.

Serve immediately with tartar sauce or your favorite dipping sauce. Garnish with additional parsley and lemon wedges, if desired.