In a large bowl, combine shredded salmon, cooked (and cooled) quinoa, flour, egg, and seasonings of choice. Mix ingredients until well combined.
Shape the salmon mixture into burger-sized patties and set aside. You should have about 8 patties.
Heat a large non-stick skillet with 3 tbsp of avocado oil over medium-high heat.
Place each patty in the hot skillet and cook for about 3-4 minutes on each side until a crisp, slightly brown crust forms.
Remove burgers from the pan and place them on paper towels to drain the excess oil. Serve immediately.
Notes
Salmon: You can use canned salmon. I prefer to use leftover salmon (and I account for planned leftovers the night before). Regardless of what salmon you use, make sure it's cooked before adding it to this recipe.Quinoa: Make sure your quinoa is cooked. You need 1 cup of COOKED quinoa. Measure the quinoa after cooking it.Flour: You can use gluten-free all-purpose flour or simply use brown or white rice flour.Seasoning: Add whatever seasonings you like. Because I encourage you to use leftover salmon that may have already been seasoned, you'll want to add as much or as little seasoning as you like. I recommend a fish rub/seasoning, gluten-free soy sauce, onion flakes, garlic powder, salt, and pepper. Serve the salmon cakes with hot sauce, aioli, lemon dill mayo, or other dipping sauce.