Flake the salmon checking for bones. Add mayo, chives, mustard, egg, salt and almond meal. Mix until well blended.
Form into slider sized patties (about 2 inches in diameter). These will be wet. Place them on a parchment lined cookie sheet or in a wax paper lined air tight container (if making ahead).
Bake for approximately 15 minutes. 10 minutes on the first side, then flip and bake an additional 5-7 minutes.
