Combine all the ingredients, except the olive oil, in a food processor and blend together. Taste for seasoning adding salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 1 1/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
This is also delicious with a Mediterranean twist. Omit the Tabasco or chili pepper, and substitute the same amount of basil for the cilantro in the salmon cakes and serve with mayonnaise and salsa.