Hand-chopped salmon gets worked into a coarse, cohesive paste that binds the rest of the fillet into thick, juicy patties, brightened with fresh dill, lemon zest, and a good hit of Dijon mustard. A quick chill firms everything up so the patties sear into a deep golden crust in the skillet before finishing tender and opaque in the center. The lemon dill sauce, whisked together while the patties rest, brings the same citrus-and-herb brightness to the plate in a cool, creamy spoonful over the top. Serve it open-faced, over greens, or tucked into your favorite gluten free bun for a satisfying dinner that still feels light. It's a genuinely solid pick for a gluten free kitchen, with fresh seafood flavor front and center and nothing about the technique that needs extra fuss. Lemon wedges on the side make it feel like a proper restaurant plate at home.
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Make the lemon dill sauce: in a small bowl, whisk together the vegan mayonnaise, lemon juice, lemon zest, fresh dill, and Dijon mustard until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.
Finely chop three-quarters of the salmon into roughly 1/4-inch pieces. Cut the remaining quarter into even smaller pieces and continue chopping until it forms a coarse paste — this paste acts as the binder. Transfer both to a large mixing bowl.
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