Salmon Cakes

I'm always trying new recipes; I usually don't make the same thing twice. However, I find myself making these once every few weeks! I originally got the recipe off the back of the package of salmon...but I have tweaked it so much, it barely resembles the original recipe at all!

6 oz pouch of skinless, boneless salmon
1/4 onion, finely minced
1/4 cup low-fat plain yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1 tsp Kosher salt
1 egg, beaten
Tabasco sauce to taste
1 cup panko
1/2 tbsp seasoned salt

Combine salmon, onion, yogurt, lemon juice, garlic, salt, egg, Tabasco, and 1/3 cup of panko. Mix remaining panko with seasoned salt. Roll salmon mixture into four balls. Roll in panko, and flatten into cakes about 1/2-inch thick. Place on greased baking sheet. Bake in 400 degree oven for 25 minutes, turning after 15 minutes.