Drizzle the salmon with 1 tablespoon of olive oil and season with garlic salt and black pepper. Bake the salmon in the oven for 10-15 minutes or until cooked through. Remove from the oven and let it cool.
Prepare salmon mixture and patties
Once cooled, flake the salmon with a fork and remove any bones and skin.
In a sauté pan, heat some olive oil over medium-high heat. Add the minced onion, red pepper, and celery and cook until they are soft and translucent, about 5 minutes.
In a large mixing bowl, combine the cooled, flaked salmon, minced onion, garlic, and herbs, 1 cup bread crumbs, 2 beaten eggs, 2 tablespoons mayonnaise, 1 tablespoon Worcestershire sauce, Old Bay and salt to taste.
Mix well until all ingredients are evenly distributed.
Form the mixture into 6-8 patties, about 3 inches in diameter.
Fry the salmon cakes
Heat 4 tablespoons of avocado oil in a large skillet over medium-high heat. Add the salmon cakes to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.
Drain on a paper-towel lined plate.
Notes
Minced bell pepper or jalapeño pepper can be added to the mixture for another layer of flavor