Prep the salmon: Drain well. Flake with a fork and pat dry with paper towels if it feels wet. Drier salmon means crispier patties.
Mix the base: In a large bowl, whisk eggs, mayo, Dijon, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper.
Add binders and flavor: Stir in almond flour, Parmesan, dill, and green onion until evenly combined.
Fold in salmon: Gently mix just until the mixture holds together. If it feels too wet, add 1–2 tablespoons more almond flour. If too dry, add 1 tablespoon mayo.
Shape patties: Form 8 small patties (about 1/3 cup each) or 6 larger patties. Press to 3/4-inch thickness for even cooking.
Chill briefly (recommended): Refrigerate patties 10–15 minutes. This helps set the mixture and prevents crumbling.
Heat the pan: Preheat a large skillet over medium heat. Add 1–2 tablespoons oil (and a little butter if using) to coat the bottom.
Sear to golden: Place patties in a single layer without crowding. Cook 3–4 minutes until deep golden and crisp. Flip gently and cook another 3–4 minutes. Add more oil as needed between batches.
Make the sauce: Stir mayo, sour cream, lemon juice, dill, salt, and pepper until smooth.
Serve: Plate with a squeeze of lemon, a dollop of sauce, and your favorite low-carb sides like a simple arugula salad or roasted asparagus.
