Step 1

In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.

Step 2

With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.

Step 3

Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.

Step 4

In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.

Step 5

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