Salmon Cakes & Lime Cilantro Greek Yogurt

America's Test Kitchen has a recipe for salmon cakes in their 2010 Winter 30-Minute Suppers tear-out card magazine that inspired me to come up with this healthier, faster and tastier version. This is an easy way to use wild canned salmon, even though we all prefer fresh! This recipe is surprisingly good using canned salmon.  Doing so eliminates the need to worry about the salmon being cooked through, which in turn reduces the risk of burning the outside of the cake.  
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Ingredients

1/2 cup plain Greek yogurt 1/4 cup reduced-fat mayonnaise made with olive oil 2 tsp grated lime zest and juice (about 4 tsp but) from 1 lime 3 tbsp chopped fresh cilantro 1-2 tsp raw honey (to taste) 1 1/4 cup whole wheat or regular panko bread crumbs 12 oz canned salmon or fresh salmon, cut into 1/4 inch pieces 3 scallions, sliced thin 1 (4 oz) canned chopped chiles or fresh chilies, chopped small (spiciness to taste) salt and pepper to taste 3 tbsp canola oil Lime wedges

Directions

1) Whisk Greek yogurt, mayo, lime, zest, cilantro, and raw honey in a small bowl.
2) Place 3/4 cup panko in a shallow dish for breading salmon cakes. In a medium-size bowl, combine salmon, chiles, scallions, 3 tbsp mayo Greek yogurt mixture, remaining panko, and pepper to taste.
3) If using fresh salmon add 1/2 tsp salt.
4) Form salmon mixture into 2" 1/8" thick patties. Dredge patties into panko, pressing to adhere.
5) Heat oil in a non-stick skillet over medium heat (medium-high to high will burn the panko). Add patties to pan and cook until golden brown on both sides and cooked through (if using fresh salmon). Serve with yogurt mixture and lime wedges. Makes about 10 salmon cakes.