In a large skillet, heat oil and add onion, pepper, celery, capers and salt/pepper. Sauté until onions are soft. Remove from heat and let cool to room temperature.
In a mixing bowl, combine chopped salmon, cooled onion mixture, mayonnaise, panko crumbs, garlic, dijon mustard and Zatararain's seasoning. Refrigerate thie mixture in a covered bowl to set up for at least an hour.
In a large skillet, heat oil over medium heat. Form salmon mixture into patties, dredge in panko and cook until golden brown, about 5 minutes on each side
I like to serve with homemade tartar sauce.
Vacuum seal and freeze any left over patties right away.