Drain the canned salmon thoroughly, pressing out excess liquid with the back of a spoon. Transfer to a large bowl and flake with a fork, breaking up any large chunks. Pick through and remove any bones or skin if you prefer a smoother texture - though the bones are edible and add calcium.

Add the almond flour, beaten eggs, green onions, dill, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the salmon. Fold everything together with a fork or your hands until evenly combined. The mixture should hold together when squeezed - if too wet, add another tablespoon of almond flour.

Divide the mixture into 8 equal portions. Wet your hands lightly to prevent sticking, then shape each portion into a patty about 3 inches wide and 0.5 inch thick. Place formed patties on a plate or parchment-lined baking sheet.

Heat 1.5 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add 4 patties without crowding the pan. Cook for 3-4 minutes until the bottoms are deep golden brown and crispy. Flip carefully with a thin spatula and cook another 3 minutes until the second side is browned and the patties feel firm to the touch. Transfer to a plate and repeat with remaining oil and patties.

Serve hot with lemon wedges for squeezing over top, and sour cream or tartar sauce on the side if desired. These are excellent with a simple green salad or roasted asparagus.