Ingredients:

For the Filets

• 1lb wild-caught Salmon (you can also use canned Salmon, approx 3 cans.  I like the SafeCatch brand) 
• 1 tbsp avocado oil
• 1/2 tsp Himalayan sea salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1 tbsp avocado oil mayo
• Juice of one lemon
• 2 tsp dijon mustard
• 2 tsp fresh dill, chopped
• 1 tsp dried chives
• 1 tsp dried parsley flakes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the (optional) Garlic Aioli

• 1/2 cup avocado oil mayo
• 4 cloves garlic, minced
• Juice of one lemon
• 1 tbsp fresh or dried parsley
• 1 tbsp fresh dill chopped
• 1 tbsp dried chives
• 1/4 tsp Himalayan sea salt
• 1/8 tsp black pepper

Directions:

• To make the optional Garlic Aioli, mix all ingredients very well in a bowl and store in the fridge until ready to eat
• Preheat oven to 475 and bake salmon on a parchment-lined baking sheet for 15-20 minutes until cooked through
• Remove from oven and allow to cool until cool enough to handle
• Flake the salmon using 2 forks (or your hands!), and leave the skins behind (the skins can be a great healthy snack for your fur babies)
• Transfer flaked salmon to a bowl and put it in the fridge to cool further
• Add egg, mayonnaise, lemon juice, dijon mustard, herbs, garlic powder, onion powder, salt, and pepper to a large bowl. Add in salmon last and stir to combine
• Allow mixture to chill in the fridge for at least 20-30 minutes, or several hours to make the mixture easier to handle
• Once the salmon mixture has chilled, remove it from the fridge and form into medium to large patties by pressing the mixture together firmly in your hands
• If they are not sticking together try adding a little more mayo until they stick well
• Squeeze patties as you form them to try to remove excess liquid from them
• Heat oil up in a pan and when hot add the patties, cook for 3-4 minutes per side until golden
• Serve and enjoy topped with optional aioli or a nice fresh squeeze of lemon!