• Preheat the oven to 350 degrees
• place salmon skin side down on a baking dish. Brush salmon with olive oil ( do not salt salmon). Add a little water to the pan and roast salmon for 12-14 minutes. Salmon should be just barely cooked, so it stays moist.
• Remove from the oven and allow it to cool for about 10 minutes then cover and chill until salmon is completely cooled.
• When salmon has completely cooled, flake the pieces into a small bowl, add in chopped onion, roasted red pepper, and chopped parsley. Gently mix and return to the refrigerator until needed.
• In another bowl add mayonnaise, mustard, old bay, lemon, Worcestershire, hot sauce and egg. Mix ingredients together until well blended. This is the imperial style sauce that you will use as a binder.
• Add imperial sauce and bread crumbs to salmon mixture and mix together until well blended. Try not to break up the salmon too much. (if the mixture looks too wet you can add little additional bread crumbs)
• Cover mixture and chill in the refrigerator for 30 minutes. Shape into salmon cakes.
• Dredge the salmon patties in breadcrumbs.
• heat a frying pan, add olive oil and gently place the salmon patties into saute pan and cook on both sides (about 2-3 minutes per side) until they are a nice golden brown.
• Place the salmon patties on a baking sheet lined with parchment paper and bake for 20 minutes at 350 degrees or until an internal temperature of 165 degrees F has been reached.

Remoulade Sauce

• mix all the ingredients together and allow to sit for an hour or longer to build the flavors.