1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
kosher salt, to taste
olive oil cooking spray
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce
1 1/2 tsp Old Bay seasoning
1 cup seasoned breadcrumbs
3 tbsp light mayonnaise
3 tbsp fat free Greek yogurt
1 tsp Dijon mustard
1 large egg, lightly beaten
3 large egg whites, lightly beaten

Optional for dipping:
Zesty avocado cilantro dressing