Ingredients
Equipment
Method
- In a medium bowl, flake the drained salmon with a fork. Ensure there are no large chunks, but some texture is desirable.
- Add the lightly beaten egg to the bowl with the salmon. Mix gently to combine.1 large egg, lightly beaten
- Stir in the almond flour, mayonnaise, chopped fresh dill, fresh lemon juice, Dijon mustard, and garlic powder.1/4 cup almond flour, 2 tablespoons mayonnaise, 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon garlic powder
- Season the mixture generously with salt and freshly ground black pepper. Be sure to taste and adjust seasoning as needed.to taste Salt and freshly ground black pepper
- Gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in tough patties.
- Divide the salmon mixture into four equal portions.
- Shape each portion into a patty, about 3/4 inch thick. You can wet your hands slightly to prevent sticking.
- Heat the avocado oil or olive oil in a large skillet over medium heat.2 tablespoons avocado oil or olive oil, for frying
- Carefully place the salmon patties into the hot skillet. You may need to cook them in batches to avoid overcrowding the pan.
- Cook for 4-5 minutes per side, or until golden brown and heated through. The internal temperature should reach 145°F (63°C).
- Remove the salmon patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve immediately.
Notes
Allow the cooked salmon patties to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, wrap each patty individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, pan-fry over medium-low heat, bake at 350°F (175°C) for 8-10 minutes, or warm in a microwave.