Ingredients:

  • 1 lb fresh salmon fillet, skinless and boneless
  • 2 tbsp almond flour
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp capers, drained and minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 2 tbsp oil

Instructions:

  1. Pulse roughly one-third of the diced salmon in a food processor until it forms a thick, sticky paste.
  2. In a large bowl, combine the salmon paste with the remaining hand-diced salmon chunks. Fold in the mustard, lemon juice, garlic, herbs, and seasonings. Mix gently with a spatula.
  3. Form the mixture into 6 equal patties, approximately 1 inch thick.
  4. Place patties on a parchment-lined baking sheet and chill in the refrigerator for 20 minutes.
  5. Heat 2 tbsp of oil in a non-stick skillet or cast iron pan over medium-high heat until shimmering.
  6. Sear the patties for 4-5 minutes per side without moving them, until a deep golden-brown crust forms and the internal temperature reaches 145°F (63°C).