Open can and drain excess liquid. Place salmon in a large bowl. Remove salmon bones, if desired.

To the bowl, add pumpkin, coconut flour, tapioca flour, and pesto. Gently stir to combine.

Divide salmon mixture into 8 portions. Roll each portion into a ball in your hands and flatten into a patty shape. If mixture is too wet to form a patty, add an additional 1 tbsp tapioca flour.

In a large skillet over medium heat, heat coconut oil for approximately 2 minutes.

Cooking in batches, carefully add formed patties to the hot oil and fry for 3 to 5 minutes per side, until patties are cooked through and edges are browned and crispy. Flip patties only once or twice to ensure they do not lose their shape.

Remove from heat and serve.