Preheat the oven to 400 degrees. Clean and rinse your salmon and pat dry. Marinate your salmon with half the juice of a lemon, a pinch of salt, and black pepper. Let sit for about 10 minutes. Line a baking sheet with parchment paper and coat with half a tablespoon of oil. Lay the salmon on the parchment paper, add no-salt seasoning and drizzle half a tablespoon of oil ensuring the whole salmon is coated. Bake for 10-15 minutes.
Dice up the bell pepper, onion, and garlic. In a medium-sized pan on medium heat add a tablespoon of olive oil and sauteed the veggies till caramelized. Set aside and cool. Remove the salmon from the oven and with a fork, flake the salmon while removing bones if any. If using canned salmon remove the bones as much as possible.
In a large mixing bowl, add the salmon, veggies, chopped cilantro and parsley, breadcrumbs, salt, pepper, old bay seasoning, no-salt seasoning, creole seasoning, red- pepper flakes, half the juice of a lemon and whisked eggs, combined and form into patties.
In a medium-sized skillet add oil and fry the patties 5 minutes each side or until golden brown. Let the patties sit on some paper towel and keep warm in the oven until ready to serve. If you want to bake without frying, bake at 425 degrees for 13 to 15 minutes.