Prep the salmon: Drain the canned salmon well and blot it dry with a paper towel. Remove any large bones or skin if you prefer, then flake it into a large bowl. The soft, cooked bones are edible and add calcium if you'd rather leave them in.

Mix the patties: Add the egg, panko, mayonnaise, onion, dill, Dijon, lemon juice, garlic powder, salt, and pepper to the bowl. Stir until everything is evenly combined and the mixture holds together when pressed.

Shape: Form the mixture into 6 patties, each about 1/2 inch thick and even all the way across so they cook at the same rate. If the mix feels too wet to hold, stir in a spoonful more panko.

Preheat and spray: Preheat the air fryer to 400°F. Line the basket up and mist it with olive oil, then set the patties in a single layer and spray the tops.

Air fry: Air fry at 400°F for 8 to 10 minutes, carefully flipping at the 5-minute mark, until golden brown and crisp on both sides and heated through to 145°F. Air fryer models vary, so pull them once they're golden and hot in the center.

Serve: Serve warm with lemon wedges and a dollop of tartar sauce or lemon-dill yogurt.