In a large mixing bowl, flake the canned salmon with a fork until evenly broken apart. Add chopped herbs, lemon juice, beaten egg, almond flour, salt, and pepper. Mix thoroughly until well combined and the mixture holds together when pressed.
Divide the mixture into 4 equal portions. Shape each portion into a round, flat patty about 1/2 inch thick using your hands.
Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering and hot enough to sizzle. Carefully place the patties into the pan, spacing them apart to prevent sticking.
Fry the patties for about 4-5 minutes on each side, until golden brown and crispy around the edges. You should see a nice crust form and hear a gentle sizzle. Use a spatula to flip carefully and cook the other side equally.
Once browned and cooked through (internal temperature should reach 145°F if checked), transfer the patties to a paper-towel-lined plate to drain excess oil. Observe the crisp exterior and tender interior through the browned crust.
Serve the salmon patties hot, garnished with additional herbs or lemon wedges if desired. The final dish features crispy exterior with moist, flaky salmon inside.
