In a bowl break the salmon up with a fork and add the ingredients up to coconut flour.
Mix in the coconut flour and combine thoroughly.
Next add in the eggs and mix for thoroughly until combined.
Heat coconut oil on medium high in a large skillet.
Shape the mixture in to patties, roughly 2″ wide.
Add the patties to your pan and cook until the sides are golden brown, roughly 5 – 8 minutes on each side. DO NOT flip the salmon cakes until they are golden brown or they will fall apart. You need the side to completely brown so it will hold together.