Preheat oven to 350 F and line a large sheet pan with baking paper. Bake salmon skin side down for 25 to 30 minutes or until cooked through. Let cool completely. Once salmon is cooled, gently flake away from the skin and break into large chunks. Place in a large bowl and combine with eggs, red onion, matzo meal, salt and pepper. Stir to mix well, adding more matzo meal if needed to form patties. Scoop about 1/3 cup at a time into your hands and form into a round patty. Place on a sheet pan and repeat with remaining mixture. Refrigerate for 30 minutes. Meanwhile, in a medium bowl combine pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside. Heat olive oil in a large skillet over medium high heat. Fry cakes for about 5 to 8 minutes per side or until golden brown and crisp. Drain on a paper towel lined plate. To serve, top each cake with a few tablespoons of salsa.