3/4 cup whole wheat bread crumbs + 3 Tbsp for step 1
2 Tbsp minced fresh parsley
2 Tbsp low-fat mayonnaise
1 Tbsp lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon Dijon mustard
¾ teaspoon salt
¼ teaspoon pepper
Pinch cayenne pepper
1 ¼ lb skinless salmon fillet, cut into 1-inch pieces
½ cup grapeseed oil (for light frying)
Combine 3 Tbsp breadcrumbs, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne, in a bowl.
Pulse salmon in food processor until coarsely chopped into small pieces, about 2 pulses. Careful not to over pulse! Transfer each batch to bowl with breadcrumbs mixture. Gently mix until uniformly combined.
Using 1/4 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet; Repeat to make about 8 cakes.
Place remaining ¾ cup breadcrumbs in a plate. Carefully coat each salmon cake in bread crumbs, gently patting into disk measuring 4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
Heat oil in 12-inch skillet over medium-high heat.
Place salmon cake in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown. Transfer the cakes to a paper towel-lined plate and serve with tzatziki sauce or another yogurt sauce if desired.