In a large mixing bowl, combine flaked salmon, breadcrumbs, egg, finely chopped onion, parsley, garlic powder, onion powder, salt, pepper, paprika, Dijon mustard, mayonnaise, and lemon juice. Use a sturdy fork to mix until well combined.

Using your hands, form the mixture into small patties, about 2-3 inches in diameter; yield roughly 8 patties. Let them rest for 5-10 minutes on a parchment-lined plate.

In a large skillet, add olive oil to cover the bottom with a thin layer. Heat over medium until it shimmers, approximately 2-3 minutes.

Gently add the salmon patties to the hot skillet in a single layer. Cook for 3-4 minutes on each side until golden brown and crispy.

While the patties are cooking, whisk together Greek yogurt or mayonnaise, lemon juice, lemon zest, minced garlic, honey, and a pinch of salt and pepper in a separate bowl.

Once done, remove the patties from the skillet and place them on a paper towel-lined plate. Serve topped with creamy sauce and garnish with fresh parsley and lemon wedges.