Heat the oven to 375° F.
Line a baking sheet with foil and place the salmon, skin side down onto the foil covered baking sheet. Brush with 1 teaspoon olive oil and season with salt and pepper. Roast the salmon for 13 - 15 minutes until its cooked through and flakes easily with a fork.
While the salmon is cooking, pulse the parmesan crisps in a mini food processor until it forms fine crumbs.
When the salmon is done, flake it with a fork and then transfer the flaked salmon, without the skin to a large bowl.
In the bowl with the salmon, add the red bell peppers, celery, capers, red onion, parsley, eggs, almond flour, and ground parmesan crisps. Mix with a wooden spoon until combined.
Heat a large non-stick skillet over medium high heat and add olive oil to coat the pan.
Using a ice cream scoop, scoop the salmon mixture and place into the skillet. Flatten slightly with the back of a spatula. Alternatively, you can shape the patties with your hands into round balls and place into the skillet. Cook for about 4 minutes on each side until golden brown.
Enjoy.