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Add sauce ingredients to small bowl and stir well to combine. Set aside or refrigerate until ready to serve. Optional: garnish sauce with fresh parsley, Old Bay seasoning, and/or freshly cracked black pepper when serving.
Flake 4 cups (16 ounces) of loosely packed cooked salmon into medium bowl. Note: if using canned salmon, this will be 2 cans or approximately 14.75 ounces.
Add egg, onion, almond flour, parsley, garlic, sea salt, and freshly cracked black pepper to bowl with flaked salmon. Gently stir together ingredients until well combined.
Use disher to scoop out 2-ounce (¼ cup) scoops of salmon mixture from bowl into hands. Gently press and form salmon mixture into patty shape and place on parchment paper. Repeat until all mixture has been formed into patties.
Heat large skillet over medium heat. Add neutral oil and swirl to coat bottom of skillet. Once oil is hot and shimmering, place salmon patties in skillet, being careful not to overcrowd pan. Work in batches as needed.
Cook salmon patties 5 to 6 minutes or until golden brown, then flip and repeat another 5 minutes or so. Transfer pan-fried salmon patties to plate and repeat process until all patties have been pan-fried.
Garnish salmon patties with additional fresh parsley, lemon wedges, and lemon-garlic sauce. Serve immediately.