Fresh salmon gets a rough, two-texture grind—part pulsed, part hand-chopped—for patties with real bite instead of a mushy, uniform paste. Cassava flour binds everything together while fresh dill, scallions, lemon zest, and a warm hit of turmeric and ginger keep the flavor bright and a little unexpected. A quick sear in coconut oil gives each patty a deep golden crust, and a bed of crisp butter lettuce stands in for a bun, keeping the whole thing light and hand-held. The real showstopper is the avocado sauce: creamy, lemony, and loaded with dill, it spoons over the hot patty and starts melting almost instantly. Crisp cucumber and a squeeze of lemon at the end round it out with a clean, fresh finish. It's a naturally solid pick for a gluten free table, no heavy sauces or fillers required.
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Cut the salmon into rough 1-inch chunks. Place half in a food processor and pulse 4–5 times until coarsely ground with some larger pieces remaining — do not over-process to a paste. Transfer to a large mixing bowl. Finely chop the remaining salmon by hand into small pieces and add to the bowl. This two-texture approach gives the patties a meatier bite.
Add the cassava flour, 3 tbsp dill, scallion greens, 1 tbsp lemon juice, lemon zest, turmeric, ginger, and 1/2 tsp salt to the salmon. Fold together with a spatula until just combined and the mixture holds together when pressed. Do not overmix.
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