Yield: 4

1 6-oz. can skinless, boneless wild salmon, drained
1 large rib celery, minced
4 scallions, white and light green parts, minced
2 Tbsp. coconut flour
1/4 tsp. fine sea salt
Freshly ground black pepper
Zest of 1 medium lemon
1 large egg
1 Tbsp. garlic aioli (I used Primal Kitchen) or avocado-oil mayo
Avocado oil, for frying

1. Flake salmon into a large bowl. Add remaining ingredients (except oil) and mix well. Divide into 4 equal portions; form into patties. Place on a plate, cover and refrigerate for at least 1 hour or up to 4 hours.
2. Preheat oven to 325ºF; place a baking sheet in the oven as it heats. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add salmon patties and cook until golden on the undersides, about 2 to 3 minutes (work in batches if necessary to avoid crowding the pan). Carefully flip and cook until other sides are golden, 2 to 3 minutes longer. Transfer to baking sheet inside oven and bake for 10 minutes, until cooked through. Serve immediately.

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