In a large bowl, combine the salmon, quinoa, green onions, egg, dill, ground almonds, Dijon mustard, lemon zest and smoked paprika. Divide the mixture into six and shape into patties.
Heat the oil in a large skillet over medium heat. Cook the fish cakes until they are golden, about four to five minutes and flip. Continue to cook until the remaining side is golden and the salmon cake is firm.