In a large mixing bowl, gently shred the canned salmon with a fork until it is seperated and finely shredded.
Add the almond meal, herbs, garlic, lemon juice, yogurt, egg, salt, pepper, chives/green onion, and mustard. Start by mixing everything together with a fork.
Once the mixture is fairly combined, use a spatula to finish mixing the ingredients until they are evenly distributed and the mixture starts to stick together.
Divide the salmon into 8 portions. Use your hands to roll each portion into a ball, pressing the salmon together as you work. Flatten each ball into a circular patty and use you hands to smooth around the edges. Place the patties on a cutting board or plate.
Place the patties in the fridge to chill for 10-20 minutes.
Preheat a cast iron skillet over medium heat with just enough bacon fat/butter/ghee/coconut oil to thinly coat the bottom of the pan. Once the pan is hot, place the salmon patties in the pan.
Let the patties fry for 3-4 minutes, then flip them. The bottoms should be deeply browned and crispy. Fry the patties for 3-4 more minutes until the other sides are browned and crispy. If the patties are not browning, turn the heat up slightly and let them fry for longer, but do not overcook! Overcooked salmon patties will be dry.
Once browned and crispy, move the patties onto a plate and serve! Store leftover salmon patties in an airtight container in the fridge.