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Tip: Don’t toss that salmon skin! Cut it into strips, rub with avocado oil, season with salt and pepper and roast at 450ºF until crisp and starting to brown, about 10 minutes. Use it instead of bacon in a BLT, chop it into “croutons” for salad or just crunch on it as a snack.
1. Preheat oven to 425ºF; line a baking dish with parchment. Rub 1 tbsp avocado oil over salmon and season with ¼ tsp each salt and pepper. Place salmon on baking sheet. Roast until cooked through, 12 to 14 minutes. Set aside to cool. Reduce oven temperature to 200ºF.
2. In a small skillet on medium, heat 1 tbsp avocado oil. Add 2 minced shallots, celery, garlic and ¼ tsp salt. Sauté until celery is tender and veggies are fragrant, about 5 minutes; transfer to a large bowl.
3. Meanwhile, make sauce: In a small skillet, combine olive oil and 1 minced shallot; place over low heat and cook until shallot sizzles. Sauté 1 minute, then transfer to a food processor. Add 1 tbsp lemon juice, caper, anchovies, parsley and Dijon. Season with pepper; set aside.
4. Flake salmon into bowl with shallot mixture. Add almond flour, arrowroot, egg, lemon zest and juice, remaining ¾ tsp salt and remaining ¼ tsp pepper. Stir well, mashing with a fork. Scoop ¼ cup mixture; form into a 2½-inch round patty. Repeat to make 12 patties total.
5. In a large nonstick skillet on medium, heat ¼ inch avocado oil. Working in batches, cook patties until golden and cooked through, 2 to 3 minutes per side. Place a wire rack over baking sheet. After cooking, transfer patties to rack; keep warm in oven while you cook remaining patties. Serve with sauce.
- Serving Size 2 patties with sauce
- Calories 403
- Carbohydrate Content 10 g
- Cholesterol Content 67 mg
- Fat Content 32 g
- Fiber Content 3 g
- Protein Content 20 g
- Saturated Fat Content 4 g
- Sodium Content 639 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 21 g
- Polyunsaturated Fat Content 5 g