Prep the salmon: If using canned salmon, drain well and flake with a fork, removing any large bones or skin if preferred. If using cooked salmon, let it cool and flake into small pieces.

Mix the base: In a large bowl, whisk eggs, mayonnaise, lime zest, lime juice, cumin, smoked paprika, garlic, salt, and pepper until smooth.

Add the flavor: Stir in cilantro and green onion. Fold in the salmon and almond flour until evenly combined.

Gently add avocado: Fold in the diced avocado last to keep chunks intact. The mixture should be moist but able to hold together when pressed. If it’s too loose, sprinkle in a bit more almond flour, 1 tablespoon at a time.

Form patties: With damp hands, shape into 8 small patties (about 2.5–3 inches wide) or 4 larger patties. Press them firmly so they don’t crumble.

Chill (optional but helpful): Place patties on a plate and chill for 15–20 minutes. This makes them easier to flip cleanly.

Heat the pan: Warm a large skillet over medium heat. Add 2 tablespoons avocado oil and let it shimmer.

Cook the cakes: Add patties to the pan without crowding. Cook 3–4 minutes per side for small cakes (4–5 minutes for larger), until golden brown with crisp edges. Add more oil as needed for the next batch.

Finish and serve: Squeeze a little fresh lime over the cakes. Serve with the quick lime mayo, extra cilantro, and lime wedges.