Prep the salmon: If using canned salmon, drain it well and flake with a fork. If there are any soft bones or skin, you can mash them in for extra calcium or remove them if you prefer a smoother texture.

Mix the base: In a large bowl, whisk eggs, mayonnaise, Dijon, lemon zest, and lemon juice until smooth. This blend helps bind the patties and adds moisture.

Add dry ingredients: Stir in almond flour, garlic, onion powder, smoked paprika, salt, and pepper. The mixture should be thick but not dry.

Fold in the salmon and herbs: Gently fold in flaked salmon, green onions, and parsley or dill. Mix just until combined so the patties stay tender.

Form patties: With slightly damp hands, shape into 8 small patties or 6 medium ones, about 1/2 to 3/4 inch thick. Press lightly to keep them intact.

Chill briefly (optional but helpful): Place patties on a plate and refrigerate for 15–20 minutes. Chilling helps them hold together when searing.

Heat the pan: Set a large skillet over medium heat and add 2–3 tablespoons of avocado oil. You want the oil hot but not smoking.

Sear the patties: Cook in batches without crowding. Sear 3–4 minutes per side until deeply golden and crisp. Avoid flipping too early; they release more easily once a crust forms.

Finish and rest: Transfer to a paper towel–lined plate. Taste one and adjust seasoning on the next batch if needed. Serve warm with lemon wedges and your favorite sauce.