Preheat oven to 425 °F
Line a baking sheet with parchment paper and place the salmon skin-side down, drizzle with oil and season with salt, pepper, and seafood seasonings & bake uncovered for 10 min, or until cooked through
Remove from the oven and allow to cool completely
While your salmon cooks, finely mince your onion, garlic, and parsley (a food processor can really help to speed this step up if you have one)
Heat a skillet over med heat, add 1-2 tablespoons of avocado oil, and cook the onions and garlic until translucent, stirring until softened (3-4 minutes)
Remove skin from cooled salmon and set aside. Then gently flake your cooled salmon with a fork in a large mixing bowl. Add the sauteed onion, garlic, flour, whisked eggs, parsley, and a pinch of salt and pepper, and stir until combined
Using wet hands, form into 10-12 patties
Heat a large non-stick pan over medium heat and add enough avocado oil to cover the bottom (about 2 tablespoons). Add cakes to the pan and fry for 2-3 minutes on each side, or until golden and crispy. Remove to a plate once done. In the same pan with the leftover oil, add back in your salmon skins and fry until crispy, flipping occasionally. Then add your remaining 2 eggs and fry sunny-side up, or over easy. Once skins have cooled, you can cut them into little crunchy ribbons to garnish your cakes with
Plate up your omega-3 masterpiece! Place a dollop of plain greek yogurt, or sour cream, on each cake, followed by your egg, capers, and crispy salmon skins. Feel free to mix and match with your toppings!