Put the salmon and tuna (if using) into a bowl. Using a fork, smash the fish to mix. (If you're not used to canned salmon, there are usually small bones included - just mash them with a fork - no need to remove them).
Preheat your pan to medium-low (depending greatly on your stovetop of course) with some coconut oil.
Add the eggs, garlic powder, onion flakes, lemon juice, mustard, tamari, salt, and pepper. Stir to combine.
Stir in coconut flour. Let sit for 2 minutes. Coconut flour is extremely absorbant, and the mixture needs to come to the right consistency so you can form it into patties.
Use a melon baller or cookie scoop to scoop the mixture into the hot pan. Lightly press each scoop down to form a patty. (You could also just form them with your hands.)
Fry on both sides until golden brown - around 4-5 minutes. Make sure you used a generous slathering of coconut oil so they're nice and golden.
Serve with steamed veggies and butter. You can also pair them with a starch, like rice or homemade french fries. Enjoy!
Substitutions: you can swap one of the cans for tuna (or any combination - just adjust the coconut flour accordingly to get the right texture) if you want. When I double the recipe, I often do 3 salmon + 1 tuna.Egg sub: you could try flax eggs or chia eggs (this is untested, so try at your own risk.)Coconut flour sub: not recommended, as coconut flour is unique in its "thirsty" properties. You cannot swap other flours 1:1, but if you try a different flour and adjust the ratios, leave a comment below so others can hear how it went!