Preheat the oven to 400°F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted peppers, parsley, lemon zest and 3/4 teaspoon old bay in a bowl. Gently form into eight 3/4-inch thick patties and freeze until just firm, about 5 minutes.

Put the remaining 5 tablespoons breadcrumb in a shallow bowl. Press the salmon cakes into the bread crumbs to coat both sides. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until golden brown or heated through, 6 to 8 more minutes. Serve with lemon wedges and more tartar sauce.