Prep the mix: In a large bowl, add drained salmon. If using canned salmon with skin and bones, mash gently with a fork—they’re edible and add nutrients.

Add flavor: Stir in jalapeño, green onion, dill/parsley, ranch seasoning, almond flour, Parmesan, lemon zest, garlic (if using), and a pinch of salt and pepper.

Bind it: Whisk eggs with mayo and 1 tablespoon lemon juice, then fold into the salmon mixture. The mixture should be moist but hold together when pressed. If too wet, sprinkle in a little more almond flour.

Shape patties: Divide into 8 small patties (about 2 1/2–3 inches wide) or 4 larger ones. Compress firmly so they don’t crack while cooking.

Heat the pan: Warm a large nonstick or cast-iron skillet over medium. Add enough oil to coat the bottom generously.

Pan-fry: Cook patties 3–4 minutes per side until deep golden and crisp. Avoid crowding the pan. Adjust heat if browning too fast.

Rest: Transfer to a paper towel–lined plate. Sprinkle with a pinch of salt while hot for extra flavor.

Serve: Mix a quick dip by combining mayo, a squeeze of lemon, and a little ranch seasoning. Serve patties with the dip, lemon wedges, and a simple salad or roasted veggies.