If using canned salmon, drain it thoroughly and remove any bones and skin if desired. If using fresh salmon, cook it ahead of time by baking, grilling, or pan-searing, then flake it into small pieces.

In a large bowl, combine the salmon, eggs, almond flour, mayonnaise, Dijon mustard, parsley, green onions, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.

Divide the mixture into equal portions and shape them into patties about 3 inches wide and 1/2 inch thick. If the mixture feels too wet, add a bit more almond flour to help bind it.

Heat the olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side or until golden brown and cooked through. Avoid overcrowding the skillet to ensure even cooking.

Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite low-carb sides or dipping sauces.