• Preheat the oven to 425˚F (220°C).
• Line a rimmed baking sheet with parchment paper. Place the salmon fillets in the center of the prepared baking sheet, skin-side-down. Drizzle with a bit of olive oil and season with salt and pepper.
• Bake for 10-15 min (depending on their thickness), or just until cooked through and flaky.
• Remove from the oven and let them cool for 10 min.
• In a large mixing bowl, flake the salmon with 2 forks, discarding the skin and bones.
  
• Heat a drizzle of oil in a non-stick pan over medium heat.
• Add diced onion, garlic, and chili, and sauté for about 4 minutes, or until softened.
  
• Remove from heat and add to the mixing bowl with the flaked salmon. Add the almond and coconut flours, eggs, mustard, parsley, and chives.
  
• Season with salt and pepper, and stir well to combine.
  
• Take large tablespoons of the mixture and form into patties. Depending on their size you should have around 10 to 12 patties.
  
• Next, there are 2 ways of cooking the fresh salmon patties. You can either fry or bake them:

STOVETOP:

• Preheat the same skillet over medium-low heat and drizzle with oil.
• Add the salmon cakes in a single layer and fry for about 2-3 min per side or until golden brown and cooked through. If your patties brown too quickly, reduce the heat.
  
• Remove the cooked patties to a paper towel-lined plate and repeat with the remaining salmon cakes.

OVEN (a bit less time consuming and probably healthier too):

• Preheat the oven to 400°F/200°C.
• Arrange the fresh salmon patties on a baking sheet, leaving some space in between. Lightly spray them with cooking spray.
• Bake for about 20-22 minutes, or until cooked through.