18ozWild Pink Salmon(about 3 cans), well drained (see notes)
Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.
Flake the salmon apart in a medium bowl. Add almond meal, parsley, shallot, green onion, salt, garlic powder, dill, black pepper, lime juice, and the flaxseed mixture. Mix until well incorporated.
Form into 6 patties. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size.
Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
Serve with cilantro lime cauliflower rice, if desired
I used flaxseed eggs in this because of my daughter is allergic to eggs, but If you don't have any food restriction you can substitute for 2 regular eggs.I prefer using leftover fresh salmon, but rarely I have any, so using canned salmon is totally okay. Make sure you use skinless and boneless wild pink salmon.LOOKING FOR MORE SALMON RECIPE?