Step 1

In a medium bowl, combine all of the tzatziki ingredients. Taste and adjust seasoning to your liking. Cover and chill until ready to use.

Step 2

Preheat oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.

Step 3

Place salmon skin-side down on the baking sheet. Brush with 1 tablespoon olive oil and season with the garlic powder, salt, and pepper.

Step 4

Bake uncovered until the salmon easily flakes with a fork, about 12-15 minutes (time will vary based on the size and thickness of the fillets.) Remove from oven, cover with foil, and rest 10 minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temperature.

Step 5

Warm 1 tablespoon each of olive oil and butter in a medium nonstick skillet over medium heat. Once it bubbles, add in the onion and celery. Sauté until softened and golden (about 5 minutes) then remove from heat.

Step 6

In a large mixing bowl, add the cooled flaked salmon, sautéed onion and celery, bread crumbs, eggs, mayonnaise, mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Stir gently to combine.

Step 7

Form mixture into 13-14 even patties, pressing them together so they're compact, then gently flattening them into 1/3 to 1/2-inch thickness.

Step 8

In the skillet you used to sauté the vegetables, warm 1 tablespoon each of olive oil and butter over medium heat. Once bubbling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through. (Keep a close eye on them and if they brown too quickly, reduce heat.)

Step 9

Transfer salmon cakes to a paper-towel lined plate to drain.

Step 10

Add remaining 1 tablespoon oil and butter and repeat cooking the remaining salmon cakes.

Step 11

Serve with Tzatziki sauce and enjoy!