Prep the salmon: If using canned salmon, drain well and flake with a fork. Remove any large bones and skin if present. If using cooked salmon, flake it into small pieces.

Mix the base: In a large bowl, whisk the eggs, mayonnaise, and Dijon mustard until smooth. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper.

Add the dry ingredients: Fold in the almond flour until the mixture thickens slightly. You want a scoopable texture, not runny.

Stir in the flavor boosters: Add the salmon, shredded Pepper Jack, green onion, parsley (or cilantro), and lemon zest. Gently mix until everything is evenly combined.

Shape the patties: With damp hands, form 8 small patties or 6 medium patties, about 3/4 inch thick. Place them on a parchment-lined plate or tray.

Chill briefly: Refrigerate the patties for 10–15 minutes. This helps them firm up and hold their shape in the pan.

Heat the pan: Warm a large skillet over medium heat and add 2–3 tablespoons of avocado or olive oil. The oil should shimmer before you add the patties.

Pan-fry: Cook the patties in batches to avoid crowding. Fry 3–4 minutes per side, until golden brown and crisp with melted cheese at the edges. Adjust heat as needed to prevent burning.

Drain and rest: Transfer patties to a paper towel–lined plate to catch excess oil. Let them rest for 2–3 minutes to set.

Serve: Squeeze fresh lemon over the top. Pair with a simple arugula salad, sautéed zucchini, or a side of avocado for a complete keto meal.