• In a large mixing bowl, combine the drained canned salmon, almond flour, egg, Parmesan cheese, garlic, dill, lemon juice, salt, and pepper. Mix until all the ingredients are well incorporated. The mixture should hold together when pressed.
• Divide the salmon mixture into 4 equal portions and shape each portion into a patty, about ½ inch thick. Place the patties on a plate and refrigerate for 15-20 minutes to help them firm up.

Pan Fry

• Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the salmon patties to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy on the outside. The internal temperature should reach 145°F (63°C).

Air Fry

• Preheat the air fryer as per the manufacturers instructions.
• Place the salmon burgers in the basket and cook at 350°F (175°C) for 5-8 minutes, flipping halfway through.

Serve

• Serve the salmon burgers on a bed of lettuce or keto-friendly buns with your favorite toppings, such as sliced avocado, tomato, or extra mayo.