Prep the salmon: If using canned salmon, drain well and remove any large bones or skin (they’re edible, but remove for a smoother texture). Flake into a mixing bowl.

Mix the base: Add eggs, almond flour, mayo, Dijon, lemon zest, lemon juice, dill, green onions, and garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add a pinch of smoked paprika if you like.

Combine gently: Stir until everything is evenly mixed. The mixture should be moist but hold together when pressed. If it’s too wet, add 1–2 tablespoons more almond flour. If too dry, add a teaspoon of mayo or lemon juice.

Form the patties: Divide into 6–8 equal portions. With lightly oiled hands, shape into compact patties about 1/2 inch thick. Press the edges so they don’t crumble.

Chill briefly (optional but helpful): Refrigerate the patties for 10–15 minutes. This helps them keep their shape during cooking.

Make the crema: In a blender or small bowl, combine avocado, sour cream (or yogurt), lime/lemon juice, a pinch of salt and pepper, and garlic if using. Blend or mash until smooth. Add a splash of water to reach a spoonable consistency. Taste and adjust seasoning.

Heat the pan: Set a large skillet over medium heat. Add 1–2 tablespoons avocado oil. When the oil shimmers, it’s ready.

Cook the patties: Place patties in the hot pan without crowding. Cook 3–4 minutes per side until deep golden and crisp. Lower the heat slightly if they brown too fast.

Rest and serve: Transfer to a plate and let them rest 2 minutes. Serve warm with generous spoonfuls of avocado crema, a squeeze of lemon, and your favorite greens.