Sarah's Low FODMAP Cheesy Salmon Patties



•12 oz. wild-caught salmon, baked and chopped ⠀
•1/2 lemon, juiced (~2 Tbsp.) + ½ tsp. lemon zest⠀⠀
•2 green onions, sliced ( green part only )⠀
•1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)⠀
•2 tsp. Dijon mustard⠀
•¼ tsp. salt⠀
•¼ tsp. pepper⠀
•2 eggs⠀
•1/4 cup almond flour ⠀
•1 Tbsp. avocado oil ⠀


1. Combine all of the salmon burger ingredients, except the avocado oil, in a large bowl and mix well. ⠀
2. Form 6-8 patties. Patties easily fall apart until they are cooked. Handle with care!⠀
3. Heat avocado oil on a griddle or pan to medium-high heat.⠀
4. Once hot (oil must be hot), carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.⠀

Sarah Mirkin