Crunchy Salmon Cakes With Greek Yogurt Sauce

• 1-1/4 pounds salmon fillet
• 1/8 teaspoon plus 1/4 teaspoon pepper, divided
• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 2 tablespoons minced fresh parsley
• 1-1/2 cups panko (Japanese) bread crumbs, divided
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon hot pepper sauce, optional
• 2 egg whites, lightly beaten
• Cooking spray
• 1/4 cup reduced-fat plain Greek yogurt
• 1 teaspoon snipped fresh dill
• 3/4 teaspoon lemon juice
• 1/4 teaspoon capers, drained and chopped

1. Place salmon on a
2. coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350u0b0 until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours.
3. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley.
4. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.
5. Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a
6. coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425u0b0 until golden brown, 14-17 minutes.
7. In a small bowl, mix sauce ingredients; serve with salmon cakes.

salmon fillet, pepper, olive oil, onion, parsley, bread crumbs, mayonnaise, lemon juice, salt, hot pepper sauce, egg whites, cooking spray, yogurt, dill, lemon juice, capers

Taken from www.tasteofhome.com/recipes/crunchy-salmon-cakes-with-greek-yogurt-sauce/ (may not work)