1. Quarter 3 ribs of celery, peel and quarter 1 medium onion. Add both to a food processor and pulse until minced.

2. Heat 1 tbsp avocado oil over medium-high in a medium skillet. Add the minced celery and onion. Cook until softened and starting to brown, about 5-7 minutes. Remove from heat and let cool slightly.

3. Meanwhile, crack two eggs into a large mixing bowl and lightly beat with a fork or whisk.

4. Open the two cans of salmon and strain the excess liquid. Place salmon into the food processor, and pulse salmon a few times until it takes on a minced consistency (be careful not to over-process or it will become mushy).

5. Add the salmon to the large mixing bowl with the eggs, followed by the cooked celery and onion, 1 cup of panko, 1/3 cup plain Greek yogurt, 1 1/2 tbsp dried dill, 1 tsp paprika, 3/4 tsp salt, and 1 1/2 tbsp lemon juice. Mix with a large mixing spoon until combined.

6. Using a 1/3 cup measure, scoop out the salmon mixture and form into eight round patties. Place on a baking tray or directly into a freezer-safe container (see note for freezing).

To cook:

Preheat oven to 400°F. Place frozen patties in the oven on a parchment-lined baking sheet and bake for 20-22 minutes, flipping halfway. Patties should be lightly browned and have an internal temperature of 165°F when done.

To make the Easy Sriracha Sauce:

In a small bowl, combine 1/2 cup plain Greek yogurt, 1/2 cup mayonnaise, 1-2 tbsp of sriracha (depending on your preferred spice level). Serve immediately.