I think this is one of my favorite recipes yet.
The outside is nice and crunchy with a soft inside.
Even though the recipe calls for canned, fresh would be the best.

Here's the step by step.
http://www.kokoscornerblog.com/mycor.../my-entry.html
or
http://tinyurl.com/zmjgdfu

In the meantime, here are the recipes.
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Fried Salmon Patties

Paleo, seafood

1 1/2 pounds canned sockeye salmon; boneless, skinless
1/4 cup mayonnaise; see paleo recipe
2 scallions; thinly sliced
2 large eggs; lightly beaten
2 tablespoons chopped fresh Italian Parsley
1/4 medium yellow onion; minced
1/4 cup coconut flour; divided use
1 teaspoon paprika
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon dried mustard
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
2 tablespoons ghee or fat of choice
2 lemons; cut into wedges

Drain and break the salmon into small chunks
In a large bowl, mix together the salmon, mayonnaise, scallions, eggs,
parsley, onion, 1 tablespoon of the coconut flour, the paprika, dill,
salt,
dried mustard, garlic powder and pepper.
Divide the salmon mixture into 8 equal portions, and form each into a
patty
roughly 3 inches in diameter and 3/4 inches in height. Place the
cakes on
a parchment-lined plate. Cover and chill in the fridge for at least 30
minutes to firm up the cakes.
When you're ready to cook, spread the remaining coconut flour in a
shallow
dish, and lightly coat the cakes, shaking off any excess. Heat the oil
over
medium heat in a large cast-iron skillet. Once it's shimmering, fry
the
cakes in the ghee/oil for 2 minutes or until golden brown.
Transfer to a wire rack to drain off any excess oil.
Serve with lemon wedges and Louisiana Rémoulade if desired

Paleo Mayonnaise

1 large egg yolk
1/4 teaspoon kosher salt
1 1/2 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
3/4 cup macadamia nut or avocado oil

In a medium-sized bowl, whisk together the yolk, salt, mustard, lemon
juice and vinegar for about 30 seconds, or until the yolk thickens and
the color brightens.
Pour about one-third of the oil in a slow, steady stream into the bowl
while whisking the mixture vigorously for about 1 minute to create an
emulsion. (a measuring cup works fine, but I like to drizzle my oil
from a squeeze bottle, it helps to maintain a light steady stream)
After the oil is incorporated, slowly add half of the remaining oil
and continue to whisk rapidly. Once it's emulsified, repeat with the
rest of the oil. You'll soon have a mayonnaise that's thick enough to
hold it's own shape.
Makes 3/4 cup

Immersion Blender Mayo

1 large egg yolk
1 tablespoon fresh lemon juice
1 tablespoon water
1 teaspoon dijon-style mustard
1 cup macadamia nut or avocado oil
Kosher salt

Throw the egg yolk, lemon juice, water, and mustard into an immersion
blender cup. Add the oil to the contents in the cup.
Place the head of an immersion blender at the bottom of the cup and
pulse away. As the emulsion forms, carefully lift and tilt the head of
the immersion blender so that the mayonnaise forms evenly
Season with salt to taste. If you are not using the mayo right away,
cover and store in the fridge. It should keep for up to a week or two.

Notes: Nom Nom Paleo Cookbook

Yield: 4 servings


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Louisiana Rémoulade

Paleo, Sauces

1 cup mayonnaise; see paleo recipe
2 tablespoons dijon mustard
2 teaspoons capers; minced
1 1/2 teaspoons fresh lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ancho chili powder

Stir together all the ingredients in a bowl until smooth and
thoroughly combined.
Refigerate the rémoulade in a covered container, and it'll keep for up
to a week

Notes: Nom Nom Paleo Cookbook

Yield: 1 cup


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koko

--

Food is our common ground, a universal experience
James Beard