Prep the salmon. Drain canned salmon well and flake it with a fork. If using cooked salmon, break it into small flakes and let it cool completely.

Mix the base. In a large bowl, whisk eggs, buffalo sauce, and mayonnaise until smooth. Stir in garlic powder, onion powder, lemon zest, and lemon juice.

Add the aromatics. Fold in scallions, celery, and parsley. Season with a pinch of salt and several grinds of black pepper.

Bring it together. Add the salmon and your binder (almond flour or crushed pork rinds). Start with 1/2 cup binder and mix gently. The mixture should be moist but hold together when pressed. If it feels too wet, add another tablespoon or two of binder.

Chill briefly. For easier shaping, refrigerate the mixture for 10–15 minutes. This helps the binder hydrate and firms up the mix.

Shape the patties. With damp hands, form 8 small cakes or 6 medium ones, about 3/4 inch thick. Press edges to keep them compact.

Pan-fry to crisp. Heat 2–3 tablespoons avocado oil in a large skillet over medium heat. When the oil shimmers, add cakes without crowding. Cook 3–4 minutes per side until golden and heated through. Adjust heat as needed to prevent scorching.

Finish with flair. Brush with a little extra buffalo sauce off the heat if you love more heat. Top with a few crumbles of blue cheese or a drizzle of ranch for contrast.

Serve. Enjoy over a crisp salad, tucked into lettuce wraps, or with sliced cucumber and celery on the side.