Step 1

Add the salmon, zucchini, eggs, onion, jalapeno, cilantro, lime juice and salt to a blender, and process until everything is mixed together well.

Step 2

Form patties about 1/4 cup in size.

Step 3

Add almond flour to a bowl, and gently coat both sides of the patties in almond flour.

Step 4

Head avocado oil in a large skillet over medium to medium high heat. Add coated salmon patties into the hot oil, and fry for about 5 minutes on both sides, until golden in color. If they are cooking too quickly, turn the heat down. If they aren't browning well, turn the heat up.

Step 5

Remove browned salmon patties from the skillet and set on a plate lined with a paper towel.

Step 6

Serve immediately. These also store well in the refrigerator for up to 3 days, or frozen wrapped air tight for up to 3 months. Bake at 425º F for 15-20 minutes to reheat and serve (they are also delicious cold!).