Salmon Cakes (paleo)

I bought a can of wild salmon when it was on sale awhile ago, and have been meaning to try making salmon cakes ever since. Tonight, with its impending storm and warm temps, seemed a perfect night to try them. The original recipe is listed here - though I copied it below as well. This makes a quick and easy dinner for one - I ate mine on a bunch of salad greens with fresh dill, chives, lemon juice, and homemade mayo, or you could make them more miniature as an appetizer.

My salmon cakes included garden chives and green onions!

Salmon Cakes (yields 3 patties)
1/4 red onion, finely chopped
1 large clove of garlic, pressed or finely chopped
1-2 Tbsp finely chopped fresh chives (set 1 Tsp aside for garnish)
1 Tsp gluten-free djion mustard
1 egg
sea salt & pepper to taste
6 oz cooked wild salmon, mashed up
1 Tsp coconut flour
1/4c coconut oil for pan-frying (quantity may vary based on pan size)
Juice & zest from 1/2 of a lemon for garnish

1. Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4″ deep.
2. Combine onion, garlic, chives, mustard, sea salt, pepper, egg and coconut flour in a small mixing bowl to combine. Add salmon and mix together until the salmon is well incorporated.
3. When the pan and oil are hot, form the mixture into approximately 2 oz patties (I just formed them in may hands very gently!) Cook the patties thoroughly until well browned on one side before attempting to flip them. If you try to flip them too early they may break. Brown the second side. Each side will take several minutes to brown.
4. Remove the salmon cakes from the pan and serve warm. Garnish with extra chives, onions and lemon juice and zest to taste. Serve over salad greens.