coconut oil for cookingI love using it for both flavor and because of the high smoke point
Lightly flake salmon in medium size bowl.
Add remaining ingredients (excluding coconut oil)
Heat coconut oil in large skillet (cast iron works great!) over medium-low heat.
Once pan is preheated, use a 1/4 cup measuring cup and drop salmon mixture on to the pan, press down to form patty. Cook for 3-4 minutes per side or until golden brown.
Tips: - If the mixture is not wet enough to hold the patty together, adding in a spoonful of mayo at a time can help. And it’s easier than trying to use just ‘some’ of another egg! - If you are not specifically grain free, bread crumbs can easily be used instead of almond flour – though we also like the flavor the almond flour brings. - Adjust heat as needed while frying as you’ll want the mixture to sizzle a bit as you drop it in the pan – helps get a nice golden brown crunch to the outside of the patty. - We have been mixing up a sauce with either sour cream or yogurt and mayo with lemon juice, garlic, and basil – I just eyeball the amounts each time. - Purchase wild caught salmon, sustainably caught for the most nutrient dense fish. -Use fish baked at medium temps instead of canned to help preserve the fragile omega 3 fats. - Fresh ground almonds that have been soaked and dehydrated will be healthier than store-bought almond flour due to the whole phytic acid issue.