Heat a large cast iron skillet over medium heat.Open and drain the cans of salmon, crumble the salmon in to a large bowl.Add in the minced herbs, lemon zest and juice, cumin, pepper, onion, salt and olive oil.
Mix well.Mix in the eggs and then the flax meal.Shape 6 even patties.Cook as many as will fit in the skillet without over crowding, usually 4, at a time.Cook for 4 minutes each side or until golden brown.Remove from the heat set on a cooling rack to drain or paper lined plate.Cook the remaining salmon cakes and enjoy!Store in an airtight container in the fridge.
Heat in the toaster oven or in a skillet over medium heat for 3-4 minutes.