Prepare Rebel Fish Bayou salmon portion according to package directions. Set aside to cool. Remove skin and flake salmon with a fork.
Combine flaked salmon, egg, chives, red pepper, parsley and breadcrumbs in a medium bowl. Season with salt and pepper, to taste. Form salmon mixture into 6 cakes.
Heat canola oil in a medium non-stick sauté pan over medium heat. Cook salmon cakes on both sides until golden brown, about 3 minutes per side. Drain on paper towels. Serve with cocktail, tartar or tzatziki sauce and lemon wedges.
