Preheat oven to 425 degrees Fahrenheit.
Drizzle the salmon with two teaspoons of olive oil and season with salt and pepper. Cook for 10 to 12 minutes, or until cooked through.
Remove the salmon from the oven and allow to cool in the refrigerator for 10 minutes.
Flake the salmon into a large bowl. Add onion, garlic, almond flour, eggs, mayo, soy sauce, Dijon mustard, parsley, dill and lemon zest. Combine with your hands and mix well.
Form the salmon into small patties with your hands.
To bake, preheat the oven to 375 degrees Fahrenheit. Spray a baking sheet with oil and place the patties on the sheet. Bake for 10 to 12 minutes on each side.
To pan fry, heat a few tablespoons of olive oil in a large pan over medium heat. The oil should coat the pan in a thin layer. Once the pan is hot, add salmon patties and allow to cook for 4 minutes, until a deep golden color. Flip and cook for another 3 minutes. Remove the salmon patties from the pan and repeat with a second batch, adding more oil, if needed.