Prep the salmon: Drain canned salmon well. Remove large bones and skin if you prefer a smoother texture, or leave them for extra calcium. Flake into a large bowl.

Mix the binders: Add eggs, mayonnaise, Dijon, and lemon zest to the bowl. Stir until the mixture is smooth and glossy.

Add the dry ingredients: Fold in almond flour, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.

Stir in the crunch: Add green onion, celery, and parsley. If you want extra heat, mix in cayenne or hot sauce.

Form the patties: With damp hands, shape the mixture into 8 small patties or 6 larger ones, about 3/4-inch thick. Place on a parchment-lined plate.

Chill: Refrigerate the patties for 15–20 minutes. This helps them set and sear cleanly.

Heat the pan: Warm a large skillet over medium to medium-high heat. Add avocado oil or ghee and let it shimmer.

Sear: Place patties in the pan without crowding. Cook 3–4 minutes per side until deep golden and crisp. Reduce heat if they brown too fast.

Rest: Transfer to a paper towel–lined plate. Squeeze with lemon and sprinkle a pinch of salt while hot.

Serve: Pair with a quick Cajun mayo dip or a simple arugula salad with lemon and olive oil.