Step 1: Prepare the Salmon Season the 1/2 pound of wild Alaskan salmon filet with kosher salt. Heat a large skillet over medium-high heat, lightly spray it with olive oil cooking spray, and cook the salmon until browned on one side for about 4 to 5 minutes. Flip it and cook for another 4 to 5 minutes until it flakes easily, then set it aside to cool and flake it into a large bowl.

Step 2: Cook the Vegetables Add 1 tablespoon of olive oil to a large sauté pan over medium-low heat. Toss in 3/4 cup small-diced red onion, 1 1/2 cups small-diced celery, 1/2 cup small-diced red bell pepper, 1/2 cup small-diced yellow bell pepper, 1/4 cup minced fresh flat-leaf parsley, 1 tablespoon capers, 1/4 tablespoon hot sauce, 1 1/2 teaspoons seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Cook until the vegetables soften, about 18 to 20 minutes, then let them cool to room temperature.

Step 3: Mix and Chill Combine the flaked salmon with the cooked vegetables, 1 cup breadcrumbs or gluten-free crumbs, 3 tablespoons mayonnaise, 3 tablespoons fat-free Greek yogurt, 1 tablespoon mustard, 1 large egg lightly beaten, and 3 large egg whites lightly beaten. Mix everything well and chill the mixture in the refrigerator for 30 minutes or freeze for 10 minutes to make shaping easier.

Step 4: Bake the Patties Preheat your oven to 400°F and spray a baking sheet with cooking spray. Form the mixture into 15 equal-sized patties using about 1/4 cup of mixture each, place them on the prepared baking sheet, and lightly spray the tops with cooking spray. Bake for 20 minutes or until golden and cooked through. For added inspiration, try pairing these with a refreshing Brazilian lemonade recipe from our site.