Ingredients:

  • 14.75 oz canned salmon, drained and flaked
  • 1/2 cup almond flour
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp green onions, finely minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp avocado oil
  • 1/2 cup mayonnaise
  • 2 cloves fresh garlic, minced into a paste
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1 pinch black pepper

Instructions:

  1. In a large bowl, combine the flaked salmon with almond flour, beaten egg, Dijon mustard, lemon juice, minced onions, parsley, and spices. Mix gently with a fork until just combined.
  2. Scoop approximately 1/3 cup of the mixture for each cake. Gently compress the salmon into round patties about 3/4 inch thick and let them sit for 2 minutes to allow the binder to hydrate.
  3. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering. Sear the patties for 3–4 minutes per side until a golden-brown crust forms and the cake releases easily.
  4. While the cakes rest, whisk together the mayonnaise, garlic paste, lemon juice, zest, salt, and pepper in a small ramekin until smooth.