Prep the spinach: If using fresh, sauté it in a dry pan over medium heat until wilted, 1–2 minutes. Let cool, then squeeze out as much liquid as possible and chop. If using frozen, thaw and squeeze dry.

Mix the base: In a large bowl, combine the flaked salmon, almond flour, Parmesan, green onion, garlic, lemon zest, lemon juice, parsley or dill, smoked paprika, pepper, and a few pinches of salt.

Add the binders: Mix in the eggs and mayonnaise until the mixture holds together when pressed. If it’s too wet, add a tablespoon more almond flour. If too dry, splash in a bit more lemon juice or mayo.

Fold in spinach: Gently mix the chopped spinach into the bowl. Don’t overwork it; you want a cohesive but tender mixture.

Form patties: Scoop about 1/3 cup per patty and shape into 8–10 patties about 1/2 inch thick. Press the edges to prevent crumbling.

Chill briefly: Place patties on a plate and refrigerate for 15–20 minutes. This helps them set and brown better.

Pan-fry: Warm oil in a large skillet over medium heat. Cook patties in batches for 3–4 minutes per side, until deep golden and crisp. Don’t overcrowd the pan.

Rest and serve: Transfer to a paper towel–lined plate to rest for a minute. Serve with lemon wedges and your favorite low-carb sauce.