Prep the salmon. If using canned salmon, drain well and flake with a fork. Pick out any large bones and skin, unless you enjoy the added calcium. If using fresh cooked salmon, flake it into small pieces.

Mix the base. In a large bowl, whisk eggs, mayonnaise, Dijon, lemon juice, and zest until smooth and creamy.

Add dry ingredients. Stir in almond flour, ranch seasoning, garlic powder, paprika, salt, and pepper until evenly combined.

Fold in salmon and herbs. Add flaked salmon, green onions, and parsley. Gently fold until everything holds together but the salmon still has some texture. If the mixture seems too wet, add 1–2 more tablespoons of almond flour. If too dry, add a teaspoon of mayo or a splash of lemon juice.

Form the patties. With damp hands, shape 8 small cakes (about 2½–3 inches wide) or 4 larger ones. Press them firmly so they don’t crumble.

Chill briefly. Set the patties on a plate and refrigerate for 10–15 minutes. This helps them firm up and sear cleanly.

Heat the pan. Warm a large nonstick or well-seasoned cast-iron skillet over medium heat. Add enough oil to lightly coat the surface.

Sear to crisp. Place patties in the pan without crowding. Cook 3–4 minutes per side (smaller cakes) or 4–5 minutes (larger), until deep golden brown and crisp. Adjust the heat so they brown without burning.

Finish and rest. Transfer to a paper towel–lined plate. Sprinkle with a pinch of salt while hot, and let rest 2–3 minutes to set.

Serve. Plate with lemon wedges and your favorite dip. Add a simple green salad, cabbage slaw, or roasted asparagus to round out the meal.