Start by draining the canned salmon thoroughly to prevent sogginess.
In a large mixing bowl, combine the drained salmon, almond flour, beaten eggs, mayonnaise, chopped parsley, salt, and black pepper. Mix until well combined.
Form the mixture into patties, about 2-3 inches in diameter.
Heat olive oil in a skillet over medium heat until hot.
Add the salmon patties to the skillet and cook for about 4-5 minutes on each side until golden brown.
Transfer the patties to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce or salad.
