Finely dice onions and celery. (If desired, use a small mini food processor to combine.) Place in a large mixing bowl. To that, add cold, fresh salmon that's been cut into small chunks. 

Add 1/4 cup of gluten free bread crumbs, mayo salt, lemon juice, egg and mustard. Stir until all ingredients are well combined. Refrigerate for at least one hour. If the mixture still seems too wet, add up to 2 tbsp of extra bread crumbs.

Lightly coat the skillet in oil and warm over medium heat.

After the mixture has chilled, form into patties the size of your palm. Coat each side of the patty in gluten free bread crumbs. Cook on each side for approximately 5 minutes. Alternatively, they can be baked in a 350 degree oven for 25 minutes.

Serve with tartar sauce or remoulade and enjoy!