– 1 large egg
– 1 (15-ounce) can salmon drained (wild-caught if possible)
– 1/2 cup Italian seasoned dry whole wheat bread crumbs
– 1/4 cup nonfat plain Greek yogurt or sour cream
– 1 1/2 teaspoons Dijon mustard
– 1 teaspoon white vinegar or lemon juice
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 2 tablespoons finely chopped fresh parsley plus additional for serving
– 1–2 tablespoons extra-virgin olive oil