Place the canned salmon in a mixing bowl and crack two eggs. Mix well until eggs are incorporated.
Next, add the peppers and onions and seasonings. Mix thoroughly.
Then, add the mayo and dijon mustard and mix.
Finally, add the breadcrumbs and mix until the mixture forms a paste like texture.
Add oil to a saute pan on medium to high heat. Using a 2 oz scoop (or a large spoon), scoop out the salmon mixture into the pan. Make sure to not over crowd the pan.
Then, using a spatula, flatten the round salmon mixture into flat patties. Cook for 2 to 3 minutes until it is golden crispy. Flip it over to cook on the other side for about a minute until golden crispy.
Remove the patty from the pan and place it on a plate lined with a paper towel to drain the excess oil.
Serve salmon cakes on top of a bed of arugula salad with corn. Add any additional fresh veggies to your preference and top it off with your choice of dressing. Eat and enjoy!