Baked Salmon Patties

1. Stage

Preheat the oven to 425°F, and coat a regular size muffin tin with cooking spray. Editor's Tip: For an accurate temperature reading, keep an oven thermometer in your oven at all times. To prevent sticking and for even easier cleanup later, place a parchment baking cup in each section of the muffin tin instead of cooking spray.

2. Stage

Add the salmon, whole wheat bread crumbs, red pepper, egg substitute, green onions, celery, cilantro, mayonnaise, lemon juice, garlic and hot pepper sauce to a large bowl, and mix until everything is well combined. Editor's Tip: You don't want this mixture to be too watery, because then the patties will go from flaky to crumbly and soggy very quickly in the oven. To prevent this, be sure to drain the salmon thoroughly, removing as much excess liquid as possible.

3. Stage

Place 1/3 cup salmon mixture in each muffin cup. Place the muffin tin in the oven, and bake the salmon cakes for 10 to 15 minutes, until a thermometer reads 160°. Editor's Tip: The patties should be crisp on the outside, and the meat inside should be pink and flaky. Take a fork, and press into the side of one salmon patty. It should crumble in a flaky, tender way, without feeling or looking mushy.

4. Stage

Stir together the mayonnaise, capers, dill weed and lemon juice in a bowl. Serve the dipping sauce alongside the baked salmon patties. Editor's Tip: You can make this dipping sauce ahead of time, then store it covered in the refrigerator for up to three or four days. When you begin preparing the baked salmon cakes, remove the sauce from the fridge so it can reach room temperature by the time the salmon patties are ready to eat (or simply enjoy the sauce chilled straight from the fridge!).