Cook the bacon: Chop 6 slices of thick-cut bacon and cook in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Reserve 1 tablespoon bacon fat.

Prep the salmon: If using fresh salmon, season lightly with salt and pepper, then bake at 400°F (205°C) for 10–12 minutes until just cooked. Cool slightly and flake. If using canned salmon, drain well and remove any skin or bones.

Mix the base: In a large bowl, combine 1 1/2 cups flaked salmon, the cooked bacon, 1/3 cup almond flour, 1 large egg, and 2 tablespoons mayonnaise.

Add flavor: Stir in 1–1 1/2 tablespoons ranch seasoning, 2 tablespoons chopped green onions, 1 tablespoon chopped parsley or dill, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon zest, and a few grinds of black pepper.

Taste and adjust: Cook a tiny test bite in the skillet. Adjust salt, ranch seasoning, or lemon zest if needed. Good seasoning now means outstanding cakes later.

Form the patties: With damp hands, shape the mixture into 6 small cakes (about 2 1/2 inches wide) or 4 larger ones. If the mix feels too loose, add 1–2 more tablespoons almond flour. Chill for 10–15 minutes to help them set.

Pan-fry: Heat 1 tablespoon avocado oil plus the reserved bacon fat in a nonstick skillet over medium heat. Cook cakes 3–4 minutes per side until deep golden and crisp. Don’t crowd the pan.

Optional baking method: Brush a parchment-lined sheet with oil. Bake cakes at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden. For extra color, broil 1–2 minutes at the end.

Serve: Squeeze with lemon and top with a dab of ranch or a quick sauce (see variations). Garnish with more green onions or dill.