Flake 4 cups (16 ounces) of loosely packed cooked salmon into a medium bowl. If you are using salmon from a can, this will equate to about 2 cans (14.75 ounces).
Lightly beat eggs. Chop the onion, garlic, and parsley. Juice the lemon.
Combine flaked salmon, beaten egg, 1/2 cup of diced onion, 2/3 cups of almond flour, 1/4 cup of freshly chopped parsley, 2 cloves of garlic (chopped), sea salt, and freshly cracked pepper into the medium bowl you pulled out for the salmon.
Gently, stir ingredients together with mixing utensil until well combined.
With a disher (scooper) that measures to be 1/4 of a cup (2 ounces), scoop out the salmon mixture from the bowl.
Once you have a scoop of salmon, gently press and form salmon mixture into an even patty. Let patties rest on parchment paper or baking sheet. Repeat for each scoop.
With a large frying pan and medium heat, evenly coat the bottom of pan with neutral oil of choice (we used olive oil). Place salmon patties in pan.
Cook for 5-6 minutes on each side or until golden brown.
Remove from heat.
Garnish with fresh parsley and lemon wedges.