In a small bowl, whisk together all the ingredients for the spicy mayo. Season with salt and pepper to taste. Set aside in the refrigerator until ready to serve.

Add peppers, celery and parsley to a KitchenAid Diamond Blender and pulse on the chop setting until the ingredients come together and the veggies are minced. Add the salmon and pulse a couple more times until the salmon is broken down but not mushy.

Pour the contents of the blender into a large bowl. Stir in the breadcrumbs, eggs, seasoning, lemon juice, hot sauce, garlic powder, salt, pepper and capers. Cover the mixture with plastic wrap and refrigerate for 30 minutes.

Remove the chilled salmon mixture from the refrigerator and form thick 2 to 3-inch cakes (depending on the size of your slider buns).

Heat 1-inch of oil in heavy skillet over medium-high heat. Working in small batches, fry the salmon cakes for approximately 3 to 4 minutes per side, or until golden brown and cooked through. Remove the cakes to a paper towel-lined plate to drain.

To assemble the sliders, add the salmon cakes to the bottom halves of the slider buns. Spoon a generous Tbsp of the sauce on top of each cake and finish with some salad greens. Top with the other halves of the slider buns and serve immediately.