Put a lump of canned pink salmon in the air fryer basket and 5 more basics to create a meal so tasty your friends will demand you make it again.

You can play with this simple base in several ways while still keeping the low-carb spirit. Add 1–2 tablespoons of finely chopped celery or bell pepper along with the onion for a little crunch, or stir in a teaspoon of dried dill or parsley for a fresher flavor. Swap the cheddar cheese for mozzarella, Swiss, or pepper jack to change the character of the dish. If you don’t like mayonnaise, you can use full-fat plain Greek yogurt or softened cream cheese in its place, though the texture will be a bit denser. For a slightly richer bake, drizzle a teaspoon of olive oil over the top before air frying. To stretch the recipe for three smaller servings, add one more egg and another small handful of cheese, then shape the salmon mound a bit flatter so it cooks evenly. For food safety, always drain canned salmon thoroughly and keep it refrigerated after opening if you’re not using it right away; discard any can that is bulging, badly dented, or has an off smell. Make sure the bake reaches at least 145°F (63°C) in the center before serving, and refrigerate leftovers within two hours, using them within 3 days. Leftovers reheat nicely in the air fryer at a lower temperature (around 320°F/160°C) until warmed through.