Start by cooking the salmon so that it is cooled and tender for when you need to flake it. Preheat the oven to 425 and place the salmon on a baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
Bake for 12-15 minutes until the salmon is cooked through. Transfer to a plate and allow to cool in the fridge.
Meanwhile, saute your onion, bell pepper, and garlic in 1 tbsp of the oil over low heat until translucent, about 5 minutes. Remove from the heat.
Once the salmon is cool, flake it into large chunks and add to a medium-sized bowl. Add cooked onions and peppers, capers, almond flour, eggs, mayo, Dijon, herbs, salt, and pepper. Stir until homogenous, being careful to not break up the fish too much.
Form into 16 equal-sized patties and heat the rest of the olive oil in a large skillet over medium heat. Add the patties and cook for 3-4 minutes per side, or until they are golden brown on both sides. Remove to a plate lined with paper towels to absorb some of the oil.
