Instructions:

• Step 1: Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly coat it with olive oil cooking spray.
• Step 2: Prepare the Salmon: If using frozen salmon, ensure it is completely thawed. In a mixing bowl, flake the salmon into small pieces using a fork. Remove any skin or bones.
• Step 3: Sauté the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion, celery, and both bell peppers. Sauté for about 5-7 minutes or until the vegetables are tender. Season with kosher salt and freshly ground black pepper to taste.
• Step 4: Combine Ingredients: In the mixing bowl with the flaked salmon, add the sautéed vegetables, minced parsley, capers, hot sauce, Old Bay seasoning, breadcrumbs, light mayonnaise, Greek yogurt, Dijon mustard, and the lightly beaten egg and egg whites. Mix everything until well combined.
• Step 5: Form the Cakes: Using your hands, form the mixture into patties, approximately 2-3 inches in diameter. Place the formed cakes onto the prepared baking sheet.
• Step 6: Bake: Spray the tops of the salmon cakes with olive oil cooking spray to promote browning. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and firm to the touch.
• Step 7: Serve: Once baked, remove the salmon cakes from the oven and allow them to cool slightly before serving. Enjoy them warm with a drizzle of zesty avocado cilantro dressing for an extra flavor boost!