Step 1

Season salmon with salt.

Step 2

Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.

Step 3

Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.

Step 4

Set aside on a dish to cool.

Step 5

Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.

Step 6

Set aside to cool to room temperature.

Step 7

Flake the salmon into a large bowl.

Step 8

Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.

Step 9

Add the vegetable mixture and mix well.

Step 10

Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

Step 11

Preheat oven to 400°F.

Step 12

Spray a non-stick baking sheet with cooking spray.

Step 13

Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.

Step 14

Bake about 10 to 12 minutes on each side, or until golden brown.