Prep the salmon: Drain canned salmon well and remove any large bones or skin if you prefer. Flake into a large bowl. If using cooked fresh salmon, cool it and flake it gently.

Add flavor: Stir in minced chipotle, adobo sauce, lime zest, lime juice, green onions, cilantro, garlic, mayonnaise, and a pinch of salt and pepper. Start light with chipotle if you’re heat-sensitive.

Bind the mixture: Add the eggs and almond flour. Fold until everything is evenly combined. The mixture should hold together when pressed. If it’s too wet, add 1–2 tablespoons more almond flour. If too dry, add a teaspoon of mayo or a splash of lime juice.

Shape the patties: Divide the mixture into 8 small patties or 6 larger ones. Press them to about 3/4-inch thick so they cook evenly and stay moist.

Chill briefly (optional but helpful): Refrigerate patties for 10–15 minutes to firm up. This makes pan-frying easier and helps them keep their shape.

Heat the pan: Set a large skillet over medium to medium-high heat. Add 2–3 tablespoons of avocado oil. You want the oil shimmering but not smoking.

Sear the patties: Add patties without crowding. Cook 3–4 minutes per side, until deep golden with a crisp edge. Adjust heat as needed to avoid burning. Flip gently with a thin spatula.

Taste and season: Try a small bite from one patty to check salt and heat. Sprinkle with a pinch more salt or add a squeeze of lime if needed.

Serve: Plate with a simple slaw, avocado slices, and extra lime. For sauce, mix mayo with a little lime juice and a touch of adobo for a fast chipotle-lime drizzle.