Pre-heat the oven broiler on high.

Cook the salmon fillet on a baking sheet just until cooked and easily flakes, about 15-20 minutes.

Using 2 forks flake the salmon away from the skin and put into a food processor.

To the food processor add the herbs, garlic, oil, vinegar, coconut aminos, egg and salt.

Pulse the food processor to combine and chop all the ingredients together.

The mixture should be slightly moist and hold together well when formed into a patty.

Heat 2 tsp. coconut oil in a large sauté pan over medium heat.

Using a 3-4 oz. scoop, place the mixture into your hands to form a round patty.

Place the patties in the hot pan being careful not to splash yourself with the hot oil.

Add 4 patties to the pan at a time depending on how big of a pan you use.

Cook until the patties are golden brown on one side about 5 minutes and carefully flip to cook on the other side until golden, about another 5 minutes.

Complete the cooking steps until all the patties are cooked.

Serve with grilled pineapple slices, avocado, and sprinkle with cilantro and squeeze of lime.

Store leftovers in the fridge for up to one week or the freezer for one month.