- 1 pound fresh salmon
- 1/4 cup extra virgin olive oil, or avocado oil, divided
- Salt and pepper
- 1/2 medium red onion, finely diced
- 1 clove garlic, minced
- 1/4 cup almond flour
- 2 large eggs, beaten
- 2 tablespoon avocado oil mayonnaise, (I use primal kitchen brand.)
- 1 teaspoon soy sauce, or tamari or coconut aminos
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Zest of one lemon
- Avocado or olive oil spray
- 1/2 cup avocado oil mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1/2 lemon, juiced
- Salt and pepper
Preheat the oven to 425 degrees Fahrenheit.
Drizzle the salmon with a tablespoon of olive oil and season with salt and pepper. Cook for 10 to 12 minutes, or until cooked through.
Remove the salmon from the oven and allow to cool in the refrigerator for 10 minutes.
Flake the salmon into a large bowl. Add onion, garlic, almond flour, eggs, mayo, soy sauce, Dijon mustard, parsley, dill and lemon zest. Combine with your hands and mix well.
For the salmon into small patties with your hands.
Heat a few tablespoons of olive oil in a large pan over medium heat. The oil should coat the pan in a thin layer. Once the pan is hot, add salmon patties and allow to cook for 4 minutes, until deep golden color. Flip and cook for another 3 minutes. Remove the salmon patties from the pan and repeat with a second batch, adding more oil, if needed.
Whisk together the ingredients for the tarter sauce in a medium bowl. Adjust with seasonings, if desired.
Serve the patties with the tarter sauce.
Oven baked instructions: To bake, reheat an oven to 375 degrees Fahrenheit. Spray a baking sheet with oil and place the patties on the sheet. Bake for 10 to 12 minutes on each side.
Storing: Cooked and cooled salmon patties can be stored in the fridge in an airtight container or sealed bag for 3-4 days.
Freezing: To freeze cooked and cooled salmon patties, wrap each one individually in plastic wrap, then add to a freezer-safe bag for 3-4 months. Let thaw in the fridge overnight before reheating in a skillet with oil.
Nutrition information includes both the patties and the tarter sauce.
Calories: 257kcal, Carbohydrates: 2g, Protein: 12g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 141mg, Potassium: 265mg, Fiber: 1g, Sugar: 1g, Vitamin A: 217IU, Vitamin C: 5mg, Calcium: 37mg, Iron: 1mg