Prep the salmon: If using fresh fillets, remove any pin bones and skin. Finely chop by hand or pulse in a food processor until coarsely ground. Avoid over-processing; you want small pieces, not a paste.

Mix the patty base: In a large bowl, combine salmon, egg, almond flour, mayonnaise, dill, green onions, Dijon, lemon zest, garlic powder, salt, and pepper. Stir gently until evenly combined. The mixture will be moist but should hold together when pressed.

Form the patties: Divide into 4 large or 6 smaller patties. Lightly oil your hands and press each patty to about 3/4-inch thickness. Place on a parchment-lined plate and chill in the fridge for 15–20 minutes to firm up.

Heat the pan: Set a large skillet over medium heat and add the avocado oil. Give it a minute to get hot; you want a good sizzle on contact for a nice crust.

Sear the patties: Cook the patties 3–4 minutes per side, turning carefully once. They should be deeply golden and just cooked through. Internal temp should reach about 125–130°F for medium and 135°F for fully cooked, depending on your preference.

Rest and assemble: Let the patties rest 3 minutes. Layer lettuce leaves to make a sturdy wrap, then add a salmon patty, avocado, red onion, and sauce. Finish with a squeeze of lemon.

Serve: Plate with extra lettuce and a simple side like sliced cucumbers or a quick slaw for a complete keto meal.