•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