Ingredients
1-1/4 pounds salmon fillet1/8 teaspoon plus 1/4 teaspoon pepper, divided1 teaspoon olive oil1 small onion, finely chopped2 tablespoons minced fresh parsley1-1/2 cups panko bread crumbs, divided1/2 cup reduced-fat mayonnaise1 tablespoon lemon juice1/4 teaspoon salt1 teaspoon hot pepper sauce, optional2 large egg whites, lightly beatenCooking spraySAUCE:1/4 cup reduced-fat plain Greek yogurt1 teaspoon snipped fresh dill3/4 teaspoon lemon juice1/4 teaspoon capers, drained and chopped
Preparation
Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° 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.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley.
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.
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 baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° until golden brown, 14-17 minutes.
In a small bowl, mix sauce ingredients; serve with salmon cakes.
