In a mixing bowl, combine ½ cup of sour cream, 1 tablespoon of finely chopped fresh dill, 4 minced garlic cloves, and ¼ teaspoon of ground cayenne. Stir until smooth and refrigerate for at least 15 minutes.

Open and drain a 6-ounce can of wild salmon. Pat it dry and break it into smaller pieces in a mixing bowl.

Add ½ cup of almond flour, 2 tablespoons of mayonnaise, 1 large egg, ½ teaspoon of table salt, ¼ teaspoon of ground thyme, and ¼ teaspoon of ground black pepper to the salmon. Mix gently and form into 5 equal-sized patties.

Chill the patties on a parchment-lined plate for 15 minutes to firm up.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the patties for 5-6 minutes on each side until golden brown.

Transfer the cooked patties to a paper towel-lined plate. Serve warm with the spicy dill-garlic dip.