Fresh salmon gets pulsed to a coarse, hearty texture, then folded with almond flour, bright lemon zest, and fresh dill before being pressed into thick patties. A hot skillet sear gives each one a deep golden crust while keeping the inside tender and just-cooked, and the whole thing gets piled onto crisp butter lettuce for a wrap that's satisfying without any bun involved. The avocado crema is the real standout here — whipped smooth with lime juice and dill until it's thick enough to coat the back of a spoon, then spooned generously over the top. A squeeze of lemon and a few slices of red onion finish it off with a little brightness and crunch. This one's a genuinely solid pick for a gluten free dinner rotation, especially if you want something that feels indulgent but eats light.
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Make the avocado crema: combine the avocados, lime juice, dill, and salt in a food processor and blend until smooth. Add water 1 tablespoon at a time until the crema is thick but pourable and coats the back of a spoon. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate while you prepare the patties.
Pulse the salmon chunks in the food processor 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible texture, not a smooth paste. Transfer to a large mixing bowl.
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