Preheat oven and a large cookie sheet at 400 degrees.
Add olive oil to a medium sized fry pan set at a medium heat.
Saute the medium sized onion, celery, garlic, capers, red pepper and 1 teaspoon salt until soft.
Set aside to cool slightly while chopping salmon.
Remove skin and coarsely chop salmon.
Place in a large mixing bowl.
Add the sauteed vegetable mixture, mayonnaise, mustard, egg, 1/2 cup of the panko bread crumbs, green onions, parsley, black pepper, Old Bay, and remaining 2 teaspoons salt.
Stir well and chill for an hour.
Using an ice cream scoop, shape into a patty with your hands and dip the top and bottom of the patty into a bowl with about 2 cups of panko bread crumbs.
Place on a piece of foil sprayed with cooking spray.
Your cookie sheet meanwhile should be in the oven preheating.
When the patties are formed, slide the foil with the patties onto the hot cookie sheet.
Bake for 10 minutes and flip the patties.
Bake an additional 5-10 minutes and then broil for 2 minutes.
Cooking time can very if you prefer smaller or larger cakes.
Serve with Spicy Remoulade Sauce and lemon wedges.