• 12 oz wild-caught salmon, cooked and chopped (can be fresh or canned)
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 green onions, diced
  • 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
  • 1 tablespoon fresh parsley, chopped (or 1 tsp dried parsley)
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • 1/3 cup almond flour
  • 1 tablespoon Paleo mayonnaise (optional)
  • Ghee or coconut oil for cooking
  • Fresh greens like spinach, arugula or microgreens


  1. Combine all ingredients, except ghee/coconut oil, into a large bowl and mix together well.  You can adjust the texture of these to your liking. If the mixture feels too dry, you can add 1 tablespoon (or more) of Paleo mayonnaise.  If the mixture feels too wet, you can add 1 tablespoon (or more) of almond flour.  Adding 1 tablespoon and mixing thoroughly will help you determine if more is needed.
  2. Form the mixture into patties with your hands and set on a large plate to the side.
  3. Once formed you can cover the plate with plastic wrap and refrigerate the burgers for at least an hour.  This step is optional but it does help hold the shape of the patties before cooking.
  4. Right before cooking, heat a large skillet over medium heat and add the ghee or coconut oil.  Several tablespoons should be enough to coat the bottom of the pan well.
  5. Remove the salmon patties from the fridge and cook over low-medium heat for 3-4 minutes on each side, until golden brown.  You may need to add more oil between batches to keep the pan well coated and prevent sticking and burning.
  6. Allow patties to cool for 5 minutes and serve atop or alongside a bed of fresh greens. Refrigerate any leftovers.


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