Preheat oven to 375ºF.

Brush the salmon filets with 1 tablespoon of olive oil and transfer to a baking sheet, skin-side down. Bake for 12-14 minutes until just cooked through. Remove the skin and transfer the filets to a plate. Cover and chill until no longer warm, about 1 hour. If using canned salmon, simply drain the salmon and proceed with the rest of the recipe.

Heat 1 tablespoon of olive oil in a medium skillet over medium high until hot. Add the chopped vegetables and cook until the bell pepper is softened, about 5-7 minutes. Remove and transfer to a bowl.

To the bowl of vegetables, add the salmon, flaking it with your fork as you add it to the bowl. Add the mayonnaise and use your fork to combine. Add the breadcrumbs and continue using your fork to flake the salmon and combine all the ingredients. Taste and season with salt and pepper, if needed. Add a heaping tablespoon-sized scoop of the mixture to your hand and flatten it out into a patty. Continue with the rest of the salmon. You should have about 7-8 equal-sized cakes.

Heat the 2 tablespoons of oil in a skillet over medium high until very hot. Add the salmon cakes and cook for 3 minutes until completely browned. Gently flip and cook an additional 3 minutes until browned. Remove and transfer to a paper towel lined plate to drain off the excess oil.

Arrange the cakes on a serving plate and sprinkle with the fresh cilantro. Serve with lemon wedges to squeeze over the cakes. Enjoy!