Instructions

• Drain the 15 ounces canned salmon, remove any large pieces of skin or bones if present, and flake the salmon with a fork into a large mixing bowl.
• Add 1/2 cup almond flour, 2 large eggs (beaten), 3 tablespoons mayonnaise, 1/4 cup finely chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
• Stir and mix thoroughly until the ingredients are evenly combined.
• Divide the mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.
• Heat 2 tablespoons olive oil in a non-stick skillet over medium heat until the oil is hot and shimmering.
• Add the patties to the skillet (work in batches if they don't all fit) and cook 3–4 minutes per side, flipping once, until both sides are golden brown and crispy.
• Transfer the cooked patties to a paper-towel-lined plate to drain briefly before serving.