Rinse the 1 lb (16 oz / 454g) of salmon, pat it completely dry with a paper towel, and cut the fish into precise 0. 25-inch cubes.

Combine the 2 large eggs (3.5 oz / 100g), 0.25 cups (1.3 oz / 36g) toasted sesame seeds, 0.25 cups (0.9 oz / 25g) scallions, 1 tsp. (0.07 oz / 2g) ginger, 1 pressed garlic clove (0.1 oz / 3g), 1 tbsp. (0. 5 fl oz / 15ml) Ume plum vinegar, and 1 tbsp. (0. 5 fl oz / 15ml) toasted sesame oil in a large mixing bowl, then gently fold in the cubed salmon.

Stir in the 1 tbsp. (0.25 oz / 7g) of coconut flour until the mixture is cohesive, then divide and shape the mixture evenly into 12 small patties.

Melt 2 tbsp. (1 oz / 28g) of coconut oil in a large skillet set over medium-high heat, add the salmon patties, and cook for exactly 6 minutes per side or until they develop a golden-brown crust.

Transfer the cooked burgers immediately to a plate lined with paper towels to drain any excess oil before serving.

Let the Binder Rest: Because this recipe uses coconut flour as a low-carb binder, let the raw mixture sit in the bowl for 3 to 5 minutes before forming your patties. Coconut flour is highly absorbent and needs a moment to soak up the moisture from the eggs and Ume plum vinegar, making the patties much easier to handle.

Chill Before Frying: If your kitchen is warm or the mixture feels slightly too wet after resting, pop the formed patties into the refrigerator for 10 minutes. A quick chill firms up the fat in the salmon, ensuring the burgers stay perfectly intact when they hit the hot pan.