Add mayonnaise, plain Greek yogurt, fresh lemon juice, garlic, and parsley to small mixing bowl.

Stir all ingredients together until well incorporated. Cover bowl with lid or plastic wrap and refrigerate until ready to serve.

Using fork, flake cooked salmon into medium mixing bowl.

Add eggs, chopped onion, almond flour, chopped fresh parsley, garlic, lemon juice, sea salt, and black pepper to mixing bowl with flaked salmon. Stir ingredients together until fully combined.

Use disher to scoop 2-ounce portions of salmon mixture from bowl. Roll portion of salmon mixture between palms of hands to form smooth ball, then gently press ball into evenly-thick patty shape.

Place salmon patty on parchment paper and repeat process until entire salmon mixture has been formed into patties.

Place large skillet on stovetop over medium heat. When pan is warm, add neutral oil and swirl or tilt pan to distribute oil across entire surface. Continue warming pan until oil is hot and shimmery.

When oil is ready, place salmon patties in skillet in single layer, being careful not to overcrowd pan. Work in batches as needed.

Cook salmon patties 5 to 6 minutes or until golden-brown on bottom, then flip patties over. Continue cooking salmon patties approximately 5 minutes more, until golden-brown on both sides. Be careful not to overcook patties.

Once both sides of salmon patties are fully cooked, transfer pan-fried salmon patties to large plate lined with paper towels. Repeat until all patties have been pan-fried, adding oil to skillet as needed.

Once all salmon patties have been pan-fried, transfer patties to serving plates. Spoon prepared lemon-garlic sauce over salmon patties. Garnish with chopped fresh parsley and lemon wedges, then serve immediately.