Preheat the oven to 375°F [190°C]. Line a baking sheet with parchment paper.

Place the salmon fillets skin-side down in the prepared baking pan. Bake until the fish turns light pink, 10 to 12 minutes.

Transfer to a plate. Once cool enough to handle, peel off and discard the salmon skin.

Put a fresh piece of parchment in the baking sheet.

Using two forks, flake the cooked salmon into small pieces and transfer to a large mixing bowl.

Add the dukka, green onions, white onion, cilantro, lemon zest, egg, and garbanzo bean flour. Stir to combine.

Make small salmon patties, 2-1/ 2 in [6 cm] wide, using about 1/ 2 cup [90 g] of the mixture per patty.

Place the patties on the prepared baking sheet. Cover with aluminum foil or plastic wrap and refrigerate for 30 minutes, or overnight, to help the patties firm up for successful frying.

When ready to cook, line a large plate with paper towels. In a large skillet, heat 2 to 3 Tbsp oil over medium-high heat until the oil begins to ripple.

Carefully put two patties into the skillet and cook until golden brown, 3 to 4 minutes.

Flip the patties and cook for another 2 to 3 minutes. Transfer the patties to the prepared plate.

Discard any browned bits from the skillet and repeat with the remaining patties, adding more oil and adjusting the heat as needed.

Serve warm with a squeeze of lemon juice (omit for migraine diet).

Heat a medium skillet or sauté pan over medium-high heat.

Add the pepitas and toast, stirring frequently, until they turn golden and begin to pop, 3 to 5 minutes. Transfer the pepitas to a small mixing bowl.

Add the sesame seeds, coriander seeds, and cumin seeds to the skillet and toast until they become fragrant, about 2 minutes.

Transfer the toasted seeds to a food processor (or spice grinder). Add the garlic powder and pepper and pulse until the mixture forms a crumbly powder.

Store in an airtight container for up to 1 month if not using for this recipe.