Prepare the Salmon Cakes:

1. Sauté the Aromatics:
   • Heat 2 tablespoons of olive oil in a skillet over medium heat.
   • Add minced onion, red bell pepper, celery, and a pinch of salt.
   • Sauté until the onion is soft and translucent, about 5 minutes.
   • Add capers and cook for an additional minute.
   • Remove from heat and let cool to room temperature.
2. Mix the Salmon Cake Ingredients:
   • In a large bowl, combine the coarsely chopped salmon, sautéed vegetable mixture, 1/4 cup mayonnaise, 1/4 cup panko bread crumbs, minced garlic, Dijon mustard, cayenne pepper, Old Bay seasoning, salt, and pepper.
   • Mix until well combined.
   • Cover the bowl with plastic wrap and chill in the refrigerator for 1-2 hours.
3. Form the Salmon Patties:
   • Shape the chilled salmon mixture into round patties.
   • Sprinkle the remaining panko bread crumbs over each patty.
4. Cook the Salmon Cakes:
   • Heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Cook the patties until golden brown and cooked through, about 3 to 4 minutes per side.

Prepare the Remoulade Sauce:

1. Mix the Ingredients:
   • In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1 tablespoon capers, 2 tablespoons diced tomato, and 1 teaspoon sriracha.
   • Season with salt and pepper to taste.
   • For a smoother sauce, process the mixture in a food processor.

Serve:

• Serve the salmon cakes hot, sitting atop a bed of dill sprigs, with the remoulade sauce on the side.