In a large bowl, mix together the salmon, egg, cilantro, almond flour, jalapeño, lime zest, lime juice, onion powder, cumin, salt and pepper. 

The mixture should hold together well, but if it is too dry you could add a little mayonnaise. If too crumbly, add some extra almond flour. Form the mixture into four patties and chill (covered) in the fridge for at least 30 minutes.

Heat the olive oil in a large skillet, and add the fishcakes. Cook for about 5 minutes on each side. 

To make the spicy mayo, simply combine the mayonnaise and hot sauce then drizzle it over the cooked fishcakes.