Whisk the eggs in a large mixing bowl until well beaten. Add the rest of the ingredients for the salmon patties and mix everything until well combined.

Heat a large skillet over medium-high heat on the stove top with 2-3 tablespoons of avocado oil. Allow the skillet to heat up for a few minutes until it is sizzling hot.

Measure out ¼ cup of the salmon mixture and carefully place it on the hot skillet. The mixture will be very gooey - this is normal. It will hold together in the skillet easily if you used flour, or will require some delicate handling if you used bread crumbs.

Repeat for the rest of the salmon mixture, cooking 4 to 6 patties at a time in a single layer. Depending on the size of your skillet, you may need to cook the patties in two batches. Sear for 3-4 minutes, until the patties are deeply golden brown, then carefully flip to the other side and cook for an additional 3-4 minutes, or until the patties are fully cooked. Insert a digital thermometer into the center of the patties. They are ready when they have reached an internal temperature of 165 degrees Fahrenheit or hotter.

Serve salmon patties with my Crab Cake Sauce, a drizzle of fresh lemon juice, homemade tarter sauce, or your choice of dipping sauce, and enjoy!