Prep the salmon: If using canned salmon, drain well and remove large bones and skin if you prefer a smoother texture. If using cooked salmon, flake into small pieces.

Mix the base: In a large bowl, whisk the eggs, mayonnaise, Dijon, Old Bay, and a pinch of salt and pepper until smooth.

Add dry ingredients: Stir in the almond flour until fully moistened. The mixture should thicken slightly.

Fold everything together: Add the salmon, green onion, parsley or dill, lemon zest, and garlic if using. Fold gently to keep some texture. Taste and adjust seasoning.

Form the cakes: With damp hands, shape into 8 small patties (about 2 1/2 inches wide) or 6 medium patties. Press gently so they’re compact but not dense.

Chill briefly (recommended): Place patties on a plate and chill 10–20 minutes. This helps them hold together in the pan.

Heat the pan: Set a large nonstick or cast-iron skillet over medium heat. Add 2–3 tablespoons oil and warm until shimmering.

Pan-fry: Cook patties in batches without crowding, 3–4 minutes per side, until deep golden and crisp. Add a splash more oil as needed between batches.

Make the quick sauce: Stir together mayonnaise, lemon juice, dill or parsley, and a pinch of Old Bay. Adjust salt and pepper.

Serve: Plate salmon cakes with lemon wedges and the sauce. A simple side salad or sautéed asparagus keeps it low-carb.