2- 7.5 oz cans salmon, or 1- 14 to 15oz can
1 Tbs coconut flour (or regular flour)
2 Tbs finely chopped celery
2 Tbs finely chopped yellow onion
pinch of sea salt
1 large egg
2 Tbs cooking fat (olive oil)

Place the salmon into a bowl and use a fork to mash it and break it up. Stir in the coconut flour until well-combined and then stir in the celery, onion, salt and egg.

2. Use your hands to form the mixture into six even-sized patties. Heat the oil in a skillet and fry the patties over medium heat (not high!) for about 5-8 minutes on each side, until golden brown. They are fragile, but will hold together just fine if you are a gentle flipper.

Dill Pickle Sauce
6 Tbs grass-fed sour cream*
2 Tbs very finely chopped dill pickle
1/2 tsp dried dill
pinch of sea salt
2 tsp pickle juice