Prepare the Salmon Mixture: In a large mixing bowl, combine your fresh or canned salmon with breadcrumbs, a beaten egg, and finely chopped onion. Add parsley, garlic powder, onion powder, salt, pepper, paprika, Dijon mustard, mayonnaise, and lemon juice. Mix until well combined.

Form Patties: Shape the salmon mixture into patties about 2-3 inches in diameter, aiming for eight patties. Let them sit for 5-10 minutes to help them bind.

Cook Patties: Heat about 1/4 inch of olive oil in a skillet over medium heat. Add the formed patties and fry for 3-4 minutes on each side until golden brown. Drain on paper towels.

Make the Sauce: Whisk together Greek yogurt (or mayonnaise), lemon juice, lemon zest, and minced garlic until creamy. Adjust with honey, salt, and pepper as desired.

Serve: Serve the hot patties drizzled with the creamy sauce or on the side for dipping. Garnish with parsley and lemon wedges.