Drain salmon liquid into a small bowl and reserve for later
mix salmon, eggs, flour, hot-sauce, salt, pepper together in a medium bowl
Measure ⅓ cup reserved liquid, discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine
Use oven mitts to remove heated Stella Oyster Tray from oven and brush olive oil lightly into each oyster shaped depression
Spoon even amounts of the salmon mixture into each depression.
Sprinkle about 1 teaspoon topping mix over each and bake in oven for 25 minutes