If using fresh salmon, cook it in a medium size skillet until light and flaky.
Let the salmon cool while finely dicing the onion, bell pepper, and garlic.
Whether using fresh cooked or canned salmon, use a mesh strainer and the back of a spoon to press the liquid from the salmon.
In a bowl, mix together the drained salmon with the onion, bell pepper, garlic, Parmesan, egg, mustard, and spices to make a thick mixture.
Cut the bacon slices in half.
Grease a rimmed cookie sheet with butter or coconut oil.
Lay the bacon slices on the cookie sheet.
Use a ¼ cup measure to scoop out ¼ of the salmon mixture and roll into a ball.
Wrap a piece of bacon around the ball and place it seam side down on the baking sheet.
Repeat until all the salmon mixture is used up.
Place into the preheated oven and cook about 15-20 minutes or until cooked through and bacon is crispy.
Spear with a toothpick for easy serving and enjoy!
If you'd like to make appetizer-size salmon cakes, use half the amount of salmon mixture per cake and cut the bacon into thirds. Or make them a little larger to make salmon burgers!If your salmon mixture is really dry and crumbly try adding a couple tablespoons of mayo.