Remove skin from chilled salmon and flake into a mixing bowl.
Add ¼ cup of almond flour and the rest of the croquette ingredients to mixing bowl. Mix until all ingredients are combined.
Scoop a heaping tablespoon of the mix and form into a ball then press into a thick patty.
Once all patties have been made dredge in remaining almond flour. With this mix you can make 10 small croquettes or 4 large croquettes.
Heat sauté pan on medium heat and add ¼ cup of avocado oil to the pan - croquettes should be partially submerged in oil for pan frying. Once oil starts to smoke turn burner down to medium-low and carefully place croquettes in pan. Pan fry for 4 minutes per side.
Serve with remoulade and enjoy!