Place all of the sauce ingredients in a pint jar or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender and this recipe was created specifically to fit a wide mouth pint jar.
Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a thick, mayo-like sauce. You will have extra sauce, and you're goint to want to put it on everything!
For the salmon patties, prep garlic, parsley and lemon as noted. Add all of the ingredients for the salmon patties, except the avocado oil, to a medium size bowl. Mix everything together with your hands, but avoid overmixing, just combine the ingredients evenly.
Heat a large skillet over medium heat and add 1 tbsp avocado oil.
Once the skillet is hot, form salmon into patties and place in the skillet to cook. Cook, without disturbing, for 3-4 minutes on each side, until golden brown on the outside. If you need to cook in batches, wait to form into patties until right when you drop them in the pan and add more oil between batches.
Drizzle some of the sauce over the salmon patties and enjoy. We like to serve them over a bed of green or with roasted veggies and cauliflower rice.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the topping/serving items for this recipe. See our full nutrition information disclosure here.