If using fresh salmon it will need to be cooked first. Start by preheating the oven to 425F.
Place the salmon on a cookie sheet and brush with a little oil. Sprinkle salt and pepper over the top. Bake for 10-12 minutes.
Discard the skin. Use a fork and flake the salmon. In a mixing bowl add the salmon, egg, scallions, almond flour and Bang Bang sauce. Mix to combine.
Using a 1/3 cup measuring cup scoop out some of the salmon mixture. Form into a patty shape with your hands. Set aside.
In a large non-stick skillet add the butter and a tablespoon or two of your choice of oil. Heat over a medium heat. When oil is hot fry the salmon cakes for 3 to 4 minutes each side or until slightly golden.
Place the cooked patties on a paper towel and allow any excess oil to be absorbed.