Dice skinless salmon filet and place it in a large bowl.
In the food processor combine red and green peppers, scallions and process.
Transfer veggies to the bowl with salmon.
Add chopped parsley, panko breadcrumbs, old bay, mayonnaise, lemon zest and beaten eggs. Add salt and pepper to taste. Mix well.
Refrigerate salmon mixture for up to an hour to help form patties and blend flavors.
Form patties. I use a large ice cream scoop to portion my patties. It is about 2 table spoons of mixture per patty.
Heat a large non stick pan over medium heat and add 1 tablespoon of oil.
Cook the patties about 5 minutes on each side, until browned.
Alternatively, you can grill salmon patties at 4-6 minute per side.