Prep the salmon: If using canned salmon, drain very well and remove large bones and skin if desired. For cooked fresh salmon, flake into small pieces and let it cool to room temp.

Mix the base: In a large bowl, combine salmon, eggs, almond flour, 1/2 cup of the Parmesan, mayonnaise, Dijon, lemon zest, lemon juice, herbs, green onion, garlic, paprika, pepper, and salt. Stir gently until evenly combined.

Adjust texture: The mixture should be moist but able to hold shape. If too wet, add 1–2 tablespoons almond flour. If too dry, add 1 tablespoon mayo or a splash of lemon juice.

Form patties: Divide into 8 small cakes or 6 larger ones. Press firmly into 3/4-inch-thick patties so they don’t fall apart during cooking.

Coat with Parmesan: Spread the remaining 1/4 cup Parmesan on a plate. Lightly press both sides of each patty into the cheese to create a thin crust.

Heat the pan: Set a large skillet over medium heat. Add 1–2 tablespoons oil and let it shimmer. Don’t rush—hot oil gives you that crisp, golden crust.

Cook in batches: Place patties in the skillet without crowding. Cook 3–4 minutes per side, until deeply golden and heated through. Add a bit more oil as needed for the next batch.

Rest briefly: Transfer cooked cakes to a plate lined with a paper towel for 1 minute. This keeps the crust crisp.

Serve: Squeeze fresh lemon over the top. Pair with a simple salad, roasted asparagus, or a dollop of garlicky yogurt or aioli.