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In the bottom of a large mixing bowl, lightly beat the egg.
Add the drained salmon to the bowl.
Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.
With a fork, lightly mix to combine, breaking apart the salmon further.
Gently stir in the parsley.
Scoop the mixture by ⅓ cupfuls and shape into 6 patties that are about a ½ inch thick.
Arrange on a plate.
In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium.
Swirl to coat.
Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total.
When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula.
Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley.