Remove the skin from the salmon fillets and cut each fillet into pieces. Place the cubed salmon into a food processor and pulse for 5 seconds until it is all broken down into a chunky minced consistency. Transfer the mixture to a bowl.
To the bowl with the salmon add in the almond flour, diced shallot, garlic, spices, herbs and eggs and stir until everything is well combined. Form the mixture into 6 patties and place in the fridge to chill while you prepare the burger toppings.
To make the salsa, in a bowl stir together the chopped mango, red onion, jalapenos, lime juice and salt. Set aside.
To make the coleslaw in a bowl whisk together the mayonnaise and lime juice. Once combined toss the coleslaw in the mayonnaise dressing until it is all well coated.
Heat the oil in a large non stick pan on medium high heat. Add in the salmon patties and cook for 3 minutes per side until a golden crust forms and they are cooked through.
To assemble lay each of the lettuce leaves out on a plate, top each with a large spoonful of the coleslaw, a salmon patty, a big scoop of smashed avocado, the mango salsa and finally a squeeze of lime. You can eat these open faced or place another lettuce leaf overtop to create more of a sandwich.