Using a fork gently fluff the salmon into small flakes in a medium sized bowl.
Add in the almond flour, egg, onion, garlic, Worcestershire sauce, capers, salt, pepper, mustard, and red pepper flakes. Mix gently until combined.
Form into 5 equally sized patties. Shaping the patties using a smaller diameter and thicker center may help the patties hold their shape better.
Heat medium skillet over medium/high heat. Add 1 tsp olive oil and heat until just smoking hot.
Gently add the salmon cakes and let sit to sear and cook halfway through, about 4-5 minutes. Flip over to sear the other side for an additional 3-4 minutes, adding the remaining oil to the pan. Be careful to not over handle the patties so they don’t fall apart. Flip only once and do not move around within the pan.