Ingredients

The following ingredients have 4 Servings
  • ½ cup mayonnaise (Whole30 compliant if needed (see notes))
  • Zest and juice from 1 lemon
  • 2 tablespoons finely minced chives (can sub green onions)
  • 1 tablespoon finely minced dill
  • 1 small garlic clove (very finely minced)
  • A pinch of salt and pepper
  • 1 lb. wild salmon (skin removed (see blog post for instructions on removing the skin))
  • ¼ cup finely minced red onion
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely minced dill
  • 1 tablespoon almond flour
  • 1 tablespoon capers (minced)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup tapioca starch
  • Oil for the pan

Instruction

  • Mix all of the Lemon Dill Sauce ingredients together in a small bowl and refrigerate until serving.
  • Chop the salmon by hand by cutting it into thin strips then chop the strips into the smallest pieces you can.
  • Place the chopped salmon in a bowl and add the red onion, mustard, dill, almond flour, capers, salt, and pepper. Mix thoroughly then shape the salmon into 4 patties.
  • Place the tapioca starch in a low sided bowl then dip the salmon patties into it so they are completely covered.
  • Heat a splash of oil in a non-stick frying pan over medium-high heat. Once the pan is hot, add the salmon patties. Cook them for 4 minutes then carefully flip them over and cook for 4 more minutes on the other side.
  • Serve the salmon burgers with the Lemon Dill Sauce over top.