Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Combine salmon and mayo in a small bowl and mash together. Add onion, red pepper, parsley, sweet potatoes, eggs, and seasoning.

Prepare a baking sheet lined with Gefen Parchment Paper and sprayed with cooking spray. Place golden bread crumbs in a flat plate. Form salmon mixture into eight patties and dip gently into bread crumbs. (You might have to slightly reshape afterward.)

Put on prepared baking sheet and spray tops with cooking spray. Bake for seven minutes. Raise temperature to 400 degrees Fahrenheit (200 degrees Celsius) and continue baking for another seven to eight minutes. Remove patties from oven and turn over each patty with a spatula to cool. Alternatively, you can turn over midway through baking.

Whisk together all ingredients in a small bowl until smooth. Feel free to double or triple sauce. I use it as a dip, but some people prefer to slather it on! Serve patties on a bed of lettuce, with cherry/grape tomatoes, and the sauce on the side.