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

Combine the base: In a large bowl, add salmon, eggs, almond flour, Parmesan, onion, celery, parsley, Dijon, hot sauce, Old Bay or Cajun seasoning, garlic powder, smoked paprika, and a pinch of salt and pepper.

Add moisture and binders: Stir in the mayonnaise. The mixture should hold together when pressed. If it’s too wet, add another tablespoon of almond flour. If too dry, add 1–2 teaspoons more mayo.

Form the patties: With damp hands, shape 10–12 small patties (about 2.5–3 inches wide) or 6–8 larger ones. Press them firmly so they don’t crumble during cooking.

Chill for structure: Place patties on a parchment-lined plate and chill for 15–20 minutes. This helps them hold together and brown better.

Heat the pan: In a large skillet, heat 2–3 tablespoons of avocado or light olive oil over medium to medium-high heat. You want a shimmering surface but not smoking oil.

Cook the patties: Add patties in a single layer without crowding. Cook 3–4 minutes per side until deep golden and crisp. Adjust heat as needed to avoid burning.

Rest and finish: Transfer to a paper-towel-lined plate to drain. Taste one and adjust seasoning on the next batch if needed.

Make the quick dip (optional): Stir mayo, Dijon, lemon juice, paprika, salt, and pepper together. Taste and adjust.

Serve: Plate with lemon wedges and your favorite keto sides like coleslaw, greens, or roasted zucchini.