First, decide which type of salmon you want to use. Canned salmon or fresh raw salmon will work fine in this recipe. The canned cooked salmon will save you some time. Just remember to drain any liquid off. If you are using raw salmon, bake in a preheated 350 oven on a baking sheet with about ¼ cup of water for about 15 minutes or until fully cooked and flaking. Allow to cool in the refrigerator while the rest of the ingredients are assembled. Dice the celery, onions and peppers and place them into the mixing bowl. Add the rest of the ingredients except the egg and mix together. Once the salmon has cooled down, flake it into pieces, and add it to the mixing bowl. Add the egg and mix by hand until all ingredients are incorporated. Once the mixture is complete shape into 12–14 cakes, about 2oz each.

Heat 2 tablespoons of olive oil over a medium flame in the saute' pan and cook a small tester cake to check for proper seasoning. In batches add the salmon cakes to the pan and fry for 3–4 minutes each side, until browned. Drain on a paper towel; keep them hot in a 250 oven and serve hot with a remoulade sauce.