PREP TIME:20 mins
COOK TIME: 10 mins
TOTAL TIME: 30 mins
SERVINGS: 6 patties


1 big egg
1 (15-ounce) can drained salmon (wild-caught if possible)
1/2 cup seasoned Italian dry whole wheat bread crumbs
1/4 cup plain nonfat Greek yogurt or sour cream
1.5 teaspoons Mustard Dijon
1 teaspoon lemon juice or white vinegar
1 tsp. onion powder
1 tsp. garlic powder
a quarter teaspoon cayenne pepper
2 tbsp finely chopped fresh parsley, plus more for serving
2 tbsp extra-virgin olive oil for frying the patties
Yogurt from Greece
wedges of lemon


Lightly beat the egg in the bottom of a large mixing bowl. To the bowl, add the drained salmon. Combine the bread crumbs, Greek yogurt, Dijon mustard, white vinegar, onion powder, garlic powder, and cayenne pepper in a mixing bowl.

Mix lightly with a fork to combine, breaking up the salmon even more. Stir in the parsley gently. preparing the ingredients for salmon patties

Scoop the mixture by 1/3 cupfuls and shape into 6 1/2-inch-thick patties. Place on a plate.

Heat 1 tablespoon of the oil in a large cast-iron or similar heavy-bottomed skillet over medium heat. To coat, swish it around.

Brown the patties on both sides for 5 to 6 minutes, or until the outsides are a deep golden brown and the patties are cooked through. When flipping the patties, use a long, flexible spatula, such as a fish spatula, and be gentle. Serve with Greek yogurt, a squeeze of lemon, and fresh parsley on top. Enjoy!