Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Once hot, add the bell pepper and cook 4-5 minutes or until softened; transfer to a large bowl.
To the bell pepper, add the salmon, mayonnaise, cumin, minced onion, garlic powder, paprika, oregano, cayenne, salt and pepper. Mix until well-combined. Shape the salmon mixture into 9 patties, using ~1/4 cup mixture a piece.
To the skillet used to cook the bell pepper, add the remaining 3 teaspoons olive oil over medium heat. Once hot, cook the patties 4-5 minutes per side, or until browned.
Meanwhile, combine all relish ingredients together in a medium bowl; mix well.
Serve hot salmon cakes with mango relish.
Notes
Recipe from The Whole30 Cookbook
*use a Whole30-compliant brand or consider making your own, if desiring Whole30 compliance