Preparation:   

Preparation time: 20 mins

Cooking time: 10 mins

Serving: 6

Ingredients:

• 1 large egg
• 1 (15-ounce) can salmon drained (wild caught if possible)
• 1/2 cup Italian seasoned dry whole wheat bread crumbs
• 1/4 cup nonfat plain Greek yogurt or sour cream
• 1 1/2 teaspoons  mustard
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons finely chopped fresh parsley plus additional for serving
• 1–2 tablespoons extra-virgin olive oil for cooking the patties

  For serving

• Greek yogurt
• Lemon wedges

Instructions:

1. In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne. With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
2. Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
3. In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat. Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Enjoy immediately, topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley.