These turn out like a "crab cake" style of patty, but flattened out they serve as a nice way to do fish sandwiches. If you WANT crab cake style appetizers from these, no problem. Just shape as desired, and skip the sandwich ingredients.

Extremely easy, forgiving, and quick. The first time I made them I skipped the parsley and dijon, and used honey mustard instead. Turned out fine. Remember, everything except the egg is already suitable for eating as-is, so the actual "cooking" is only to bind everything together and give it some crust and color. No need to over cook.

Oriignal recipe came from wellplated.com.

Ingredients

1 large egg
1 can salmon drained (~15 oz)
1/2 cup bread crumbs or panko
1/4 cup nonfat plain Greek yogurt or sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice (or white vinegar)
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped fresh parsley plus additional for serving

oil for cooking the patties

For serving:

Toasted buns
Lettuce, Avocado, Tomato
Greek yogurt
Lemon wedges
Hot sauce or hot peppers if desired

Instructions

In the bottom of a large mixing bowl, lightly beat the egg, then add all remaining ingredients, except the parsley, and oil for cooking.

With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick.

In a large cast-iron or similar skillet, heat the oil over medium heat.

Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 4 to 5 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula.

Assemble sandwiches and enjoy.