Dice or flake the cooked salmon fillet into small pieces and transfer to a large mixing bowl. Ensure the salmon is evenly broken apart with minimal large chunks.
1 lb cooked salmon fillet
Add chopped parsley, dried dill, paprika, egg, almond flour, and salt and pepper to the bowl with the salmon. Stir the mixture thoroughly with a spoon until all ingredients are well combined and form a cohesive dough.
2 tbsp fresh chopped parsley, 1 tsp dried dill, 1 tsp paprika, 1 egg, 2 tbsp almond flour, to taste salt and pepper
Divide the mixture into four equal portions and shape each into a patty about 1/2 inch thick using your hands. Smooth the edges to prevent cracking during frying.
Heat olive oil in a skillet or frying pan over medium heat until it begins to shimmer and small bubbles form around the edges—about 2 minutes.
Place the salmon patties into the hot skillet and cook for approximately 4-5 minutes on each side, or until they develop a deep golden-brown crust and are cooked through. Listen for a sizzle and look for a crispy exterior.
Remove the cooked patties from the skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately, garnished with lemon wedges or herbs if desired.
