Drain the 14.75 ounces canned flaked salmon thoroughly and transfer to a large mixing bowl; flake with a fork if needed.

Add 1 large egg, 5 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, 1/3 cup finely chopped onion, 3/4 cup panko breadcrumbs, 1 tablespoon chopped fresh parsley, 1 teaspoon seafood seasoning, and kosher salt and ground black pepper to taste.

Stir gently until the mixture is evenly combined. If the mixture is too dry to hold together, add a little more mayonnaise; if it is too wet, add a bit more panko, a little at a time, until the mixture holds when pressed.

Divide the mixture into six equal portions and shape each portion into a patty about 1 inch thick.

Preheat the air fryer to 400°F.

Lightly coat the air fryer basket with cooking spray. Arrange the salmon patties in a single layer in the basket without overlapping. Lightly spray the tops of the patties with cooking spray.

Cook at 400°F for 10 to 15 minutes, flipping the patties once halfway through the cooking time, until the patties are golden brown and cooked through.

Remove the patties from the air fryer and serve immediately with your preferred dipping sauce.