Drain and flake salmon into a bowl. Add additional ingredients and mix to combine.
Using the lid of a peanut butter jar wrapped in saran wrap or simply your hands, shape salmon cakes (about 4-6 depending on size).
Refrigerate the salmon cakes 30 minutes to overnight, which will allow to salmon cakes to hold their shape.
Preheat the oven to 350 degrees.
Bake the salmon cakes on a lined baking sheet for 15 minutes until slightly golden. Allow them to cool partially on the baking sheet before attempting to remove them, and handle them delicately.
Mix the Greek yogurt, lemon juice, parsley, and lemon zest together for the yogurt sauce before serving.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/02/23/baked-salmon-cakes-yogurt-sauce/