Season salmon with salt. Heat large sauté pan over medium-high heat; when hot, lightly spray with oil and add the salmon. 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. Set aside on a dish to cool.
Add the olive oil to the pan, then add the onion, celery, bell peppers, parsley, capers, hot sauce, Old Bay seasoning, salt and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.
Flake the salmon into a large bowl. Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
Preheat oven to 400 degrees F. Spray a non-stick baking sheet with cooking spray. Shape the batter into 15 cakes and place on prepared baking sheet.
Bake about 10 to 12 minutes on each side, or until golden brown. Enjoy!
Combine all ingredients in a blender and blend until smooth.
0 servings