Drain salmon and add to a medium bowl. Flake fish and mix well. (NOTE: There are small bones in canned salmon that can easily be crushed and incorporated. They have no flavor, but do provide calcium and added texture, so we recommend keeping them in the mix.)

Add egg, almond flour, lemon juice, lemon zest and rosemary to salmon. Mix well and refrigerate.

Meanwhile, heat a large safe non-stick pan over medium-high and preheat the oven to 350 F.

Add oil to the pan. Form salmon burgers from the salmon mixture. Pack tightly for best results.

Arrange salmon burgers in a single layer in oiled pan.

Cook 2-3 minutes per side, flipping only once.

Transfer salmon burgers to oven to finish cooking -10-15 minutes or until firm.