I had some canned salmon that was ready to make its debut outside of the kitchen pantry (finally) and made salmon patties. I hadn’t had them in a while and these (over a bed of spinach) hit the spot! *Reminder I have Celiac so all of my recipes will always be gluten-free. - 14 oz can (skinless, boneless) wild-caught salmon drained - ½ cup almond flour - ¼ teaspoon sea salt - ⅛ teaspoon ground black pepper - 1 egg - 1 teaspoon dijon mustard - 1 teaspoon fresh lemon juice - ½ teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon paprika - ½ teaspoon dried dill