Preheat broiler to high. Line a baking sheet with foil, spray lightly with cooking spray and set salmon on top. Broil until both sides are browned, 8-10 minutes total. Peel off skin and set filets aside.
Heat 1 T oil in a medium skillet over medium heat. Add peppers and onions and cook, stirring often, until soft, about 3 minutes. Stir in garlic and cook about 30 seconds. Set aside.
Flake salmon into small pieces. Stir in onion-pepper mixture and add Old Bay, Sriracha, ground pepper, cornmeal and Chobani.
Use a ¼ c/60 g cup measure to shape mixture into patties. Heat remaining oil in skillet over medium-high heat until hot. Cook salmon cakes on both sides until browned, 6-10 minutes total. Serve with Chobani Cilantro Sauce (URL).