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Beat the egg and Cilantro Lime dressing in a medium bowl.
Add the salmon, almond flour, parsley and cajun seasoning and stir gently until combined.
Form into eight 2.5 inch patties.
Heat the oil in a non-stick saute pan over medium heat.
Cook the patties (4 at a time) for about 2 minutes per side (or until golden brown.)
Remove cooked patties to a paper-towel lined plate and keep warm until serving.
Serve with Hidden Valley Ranch Cilantro Lime dressing and wedges of lemon if desired.