In a medium bowl, combine the chopped salmon, 3 tablespoons of almond flour, 3 tablespoons of mayonnaise, minced green onion, celery, parsley, 1.5 tablespoons of lemon juice, Dijon mustard, garlic powder, cayenne pepper, salt, and black pepper. Gently mix until just combined; avoid overmixing.

Cover the bowl securely with plastic wrap and place it in the refrigerator to chill and firm up for at least 1 hour.

While the salmon mixture chills, prepare the sauce. In a small bowl, whisk together the sour cream, 1/4 cup mayonnaise, minced capers, 3/4 teaspoon lemon juice, 2 teaspoons green onion, horseradish, and dill. Season with salt and pepper to your liking. Cover and refrigerate the sauce until ready to serve.

Remove the chilled salmon mixture from the refrigerator. Divide it into three equal portions and shape each into a patty approximately 1-inch thick.

Spread the remaining 2 tablespoons of almond flour onto a plate. Carefully press each side of the salmon patties into the almond flour to create a light coating.

Place a large skillet over medium to medium-low heat and add the olive oil. Once the oil is shimmering gently (but not smoking), carefully place the salmon patties in the skillet.

Cook the cakes for about 4-5 minutes per side, until they are golden brown, cooked through, and have an internal temperature of 145°F (63°C). Adjust heat if browning too quickly. Add a little more oil if the pan becomes dry.

Remove the cooked salmon cakes from the skillet and serve promptly, topped with a generous spoonful of the chilled Tangy Herb Sauce.