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Preheat oven to 425°F. Generously grease a large rimmed sheet pan with olive oil, using a brush to really coat the surface well.
Drain the canned salmon, then remove any large bones and pieces of skin if you like. Set aside for now.
Add the eggs, mayonnaise, Dijon mustard, garlic, parsley, lemon zest, hot sauce, salt, and pepper to a mixing bowl. Whisk well to beat the eggs until everything is evenly mixed.
Add the drained salmon, panko, diced peppers, and diced onion to the bowl and stir to combine until combined evenly. You don't have to focus on breaking up every little chunk of salmon, but try not to leave any big ones in there as they make the patties harder to stay together.
Scoop roughly one-quarter cup of the salmon mixture, then form it into a densely-packed patty around 1 inch tall. Place on the greased pan and repeat for the rest of the mixture.
Bake for 15 minutes, then carefully flip each salmon patty over. Bake again for another 5-7 minutes, or until nicely golden-brown on both sides. Serve with tartar sauce and lemon wedges.