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Using a food processor pulse the salmon in batches to a ground meat/sausage-like texture.
In a large mixing bowl stir together ¼ cup ground pork rinds, parsley, green onions, garlic, lemon zest, old bay seasoning, egg, salt, and pepper.
Add salmon then toss well with the mixture.
Scoop mixture ⅓ cup at a time creating 8 patties.
Pour the remaining ¾ cup of the ground pork rinds into a shallow dish. Gently press the patties into pork rinds, coating both sides.
Heat 3 tablespoons of the olive oil into a large non-stick skillet over medium heat. Add four of the salmon patties (if needed carefully tilt pan for oil to run under salmon). Let the patties fry until golden brown on the bottom, about 2 minutes. Carefully flip and continue to cook until the second side is golden brown and patties are just cooked through, about 2 minutes longer.
Let drain on paper towels then repeat with repeat process with remaining four salmon patties.
Serve warm with lemon wedges and keto-friendly sauce of your choice.