• 1 ½ lb cooked salmon, shredded
  • 2 eggs
  • ⅔ cup coconut flour
  • 2 tsp fresh dill, chopped
  • 2 tsp Paleo mustard
  • ¼ tsp black pepper
  • 1 tbsp avocado oil
  • Lemon wedges, for serving
  1. In a medium bowl, gently stir the salmon, eggs, coconut flour, dill, mustard and black pepper until it’s fully combined.
  2. Shape the mixture into three or four patties, about three inches across.
  3. Grease the basket of the air fryer with the avocado oil. Place the salmon cakes in the basket and cook at 400°F for 10-12 minutes, or until the patties are golden brown and registers 160 degrees.
  4. Serve with lemon wedges and enjoy!