Prep the salmon: Drain canned salmon well and remove any large bones or skin if preferred. Flake into a large bowl. If using cooked salmon, flake it gently with a fork.

Mix the wet ingredients: In a small bowl, whisk eggs, mayonnaise, Dijon, lemon zest, and lemon juice until smooth.

Combine the mixture: Add almond flour, dill, green onion, garlic, salt, and pepper to the salmon. Pour in the egg mixture. Fold together until evenly combined. The mixture should be moist but hold its shape when pressed.

Adjust texture if needed: If it’s too loose, add 1 tablespoon more almond flour. If it’s too dry, add 1 tablespoon mayonnaise or a splash of lemon juice.

Form patties: With damp hands, shape into 8 small cakes or 4 larger ones, about 3/4-inch thick. Set on a plate.

Heat the pan: Warm 2–3 tablespoons oil in a large nonstick skillet over medium heat until shimmering.

Pan-fry: Add cakes without crowding. Cook 3–4 minutes per side, until deep golden and crisp outside and heated through inside. Reduce heat slightly if browning too quickly.

Make the sauce (optional): Stir together mayonnaise, lemon juice, dill, and a pinch of salt. Adjust acidity or salt to taste.

Serve: Plate salmon cakes with lemon wedges and sauce. Add a simple salad, sautéed asparagus, or roasted broccoli on the side.