Add salmon, zucchini, eggs, onion, jalapeños, cilantro, lime juice and salt to a food processor. Pulse until the mixture is combined but there is still some texture in the salmon and vegetables.
Add almond flour to a bowl.
Heat oil in a large skillet over medium high heat. Once the oil is hot, move to the next step.
Use 1/4 cup to scoop salmon mixture, and form patties with hands. If you'd like to make appetizer sized salmon patties, use a heaping tablespoon and follow the same instructions.
Coat the patties on both sides with almond flour, and then add to the hot pan. Adjust the heat if they are browning too quickly or too slowly. They should take about 5 minutes per side to turn golden.
Remove patties from pan, and add to a plate lined with a paper towel.
Serve hot, or store refrigerated up to 3 days or frozen up to 1 month.
To reheat, allow frozen salmon patties to thaw, and then bake at 425º F for 15 minutes to crisp up again.