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In a medium bowl, combine mayonnaise, parsley, green onions, lemon juice, Old Bay Seasoning, mustard, lemon zest and Worcestershire.
Add the salmon to the mayonnaise mixture and gently combine. If the meat is a bit juicy, you may need to add a bit more mayonnaise to ensure it forms into a cake. Start with ½ tbsp of additional mayonnaise and mix in; however don’t add too much or more almond flour will be needed.
Add in the almond flour and mix gently to just combine making sure not to shred the meat too much.
Form the mixture into 6 cakes, about 2 oz (about 2 tbsp) for each cake and place them on a parchment lined baking sheet.
Heat the olive oil in a nonstick pan over medium to medium high heat. Working in batches of 2-3 cakes at a time and cook for about 2-3 minutes per side and golden brown. You may need to adjust (reduce or increase) the burner temperature to allow the cake to cook through each side but not burn. Once each is cooked, set on a lined baking sheet and keep warm. Serve immediately.