Preheat oven to 425°F. Place the salmon on a baking rack over a baking sheet and brush with the oil. Add salt and pepper over the top and bake for 10-12 minutes or until cooked through. Using a fork, flake the salmon apart and discard the skin. Add the salmon to a large mixing bowl along with the red pepper, egg, almond flour, scallions, and 2 tablespoons of Bang Bang Sauce. Toss until combined. Using a cookie scoop, form the cakes about 2-3″ in diameter and place on a plate lined with parchment paper. I was able to get 22 patties out of this batch. Alternatively, you can make them larger using an ice cream scoop, and extend the cooking time a bit. Heat a large non-stick skillet to medium and add the oil and butter. Fry the salmon cakes for 3-4 minutes on each side or until slightly golden. Allow to drain on paper towels before serving. Serve with a drizzle of the Bang Bang sauce over the top and enjoy! Store leftovers in the fridge for 1-2 days or freeze. Note: You can make this with canned salmon, but I highly recommend using fresh, if you’re able to.