½ cup coconut oil

1 cup cooked wild  salmon, shredded

1 cup flour, divided

1 egg

½ cup minced red onion

¼ cup minced parsley

1 teaspoon salt    

¼ teaspoon black pepper

1 cup sour cream, for serving

1 lemon, sliced, for serving



Heat oil in a heavy skillet over medium-high.

Meanwhile, combine salmon, ½ cup flour, egg, onion, parsley, salt, and pepper in a medium bowl; use hand to form into ½-inch thick patties.

Lightly dip each patty into flour to coat.

Place patties in skillet and fry until golden and lightly crisp on each side, about 6 to 8 minutes total.

Remove from heat and place on paper towels to remove excess oil.

Serve with sour cream and lemon slices