12 oz wild salmon fillets, skin removed and finely chopped
1 egg, beaten
3 garlic cloves, minced
3 scallions, chopped
1/4 tsp black pepper
dash of cayenne
1/4 cup almond flour
3 tbsp Paleo mayo
1/4 cup Paleo mustard
2 tbsp lemon juice
1 tbsp coconut oil
Lettuce cups or sweet potato rounds, for serving.


In a large bowl, mix the salmon with the egg, garlic, scallions, seasonings, and almond flour. Use your hands to form 4 firmly packed burger patties. Place the patties on a plate and set aside.
In a small bowl, stir together the mayo, mustard, and lemon juice to make the sauce. Set aside.
Melt the coconut oil in a skillet over medium heat. Add the salmon patties and cook for 4-6 minutes per side, or until golden browned and cooked through.
Serve your salmon burgers over lettuce cups or sweet potato rounds. Drizzle with mustard sauce and serve!