Step 1: Drain the canned salmon thoroughly. You can press it between paper towels to remove excess moisture. Transfer the salmon to a large bowl and flake it with a fork.
Step 2: Add the beaten egg, finely diced onion, chopped parsley, 1/2 cup Panko breadcrumbs, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the salmon. Mix gently but thoroughly until just combined. Be careful not to overmix, as this can make the patties tough.
Step 3: Form the mixture into 8 equal-sized patties, about 1-inch thick. If the mixture feels too wet, add a tablespoon more of Panko breadcrumbs until the patties hold their shape.
Step 4: Lightly spray both sides of the patties with cooking oil spray. This step is crucial for achieving a golden-brown and crispy exterior in the air fryer.
Step 5: Preheat your air fryer to 375°F (190°C) for 3-5 minutes. Arrange the patties in a single layer in the air fryer basket, ensuring they don't overlap. Depending on the size of your air fryer, you may need to cook them in two batches to avoid overcrowding.
Step 6: Air fry for 8-12 minutes, flipping the patties halfway through, until they are golden brown and crispy on both sides and cooked through. The internal temperature should reach 145°F (63°C). Cooking times may vary based on your air fryer model.
Step 7: While the patties cook, prepare the remoulade. In a small bowl, combine the mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, minced capers, chopped fresh parsley, hot sauce (if using), garlic powder, smoked paprika, a pinch of salt, and a pinch of black pepper.
Step 8: Whisk all remoulade ingredients together until smooth and well combined. Taste and adjust seasonings as needed. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Step 9: Serve the hot, crispy salmon patties immediately with the chilled homemade remoulade sauce.