Step 1

Add ¼ cup mayonnaise, ½ cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 clove garlic, and 1 tablespoon freshly chopped parsley to small mixing bowl.

Step 2

Stir all ingredients together until well incorporated. Cover bowl with lid or plastic wrap and refrigerate until ready to serve.

Step 3

Using fork, flake 16 ounces cooked salmon (approximately 4 cups loosely packed) into medium mixing bowl.

Step 4

Add 2 large eggs (lightly beaten), ½ cup chopped onion, ⅔ cup fine almond flour, ¼ cup chopped fresh parsley, 2 cloves garlic, 2 tablespoons fresh lemon juice, ⅛ teaspoon sea salt, and ⅛ teaspoon freshly cracked black pepper to mixing bowl with flaked salmon. Stir ingredients together until fully combined.

Step 5

Use disher to scoop 2-ounce portions of salmon mixture from bowl. Roll portion of salmon mixture between palms of hands to form smooth ball, then gently press ball into evenly-thick patty shape.

Step 6

Place salmon patty on parchment paper and repeat process until entire salmon mixture has been formed into patties.

Step 7

Place large skillet on stovetop over medium heat. When pan is warm, add 1 tablespoon neutral oil and swirl or tilt pan to distribute oil across entire surface. Continue warming pan until oil is hot and shimmery.

Step 8

When oil is ready, place salmon patties in skillet in single layer, being careful not to overcrowd pan. Work in batches as needed.

Step 9

Cook salmon patties 5 to 6 minutes or until golden-brown on bottom, then flip patties over. Continue cooking salmon patties approximately 5 minutes more, until golden-brown on both sides. Be careful not to overcook patties.

Step 10

Once both sides of salmon patties are fully cooked, transfer pan-fried salmon patties to large plate lined with paper towels. Repeat until all patties have been pan-fried, adding oil to skillet as needed.

Step 11

Once all salmon patties have been pan-fried, transfer patties to serving plates. Spoon prepared lemon-garlic sauce over salmon patties. Garnish with chopped fresh parsley and lemon wedges, then serve immediately.