- Combine all sauce ingredients and allow to rest while salmon cakes are cooking.
- In a large bowl, combine all salmon cake ingredients except oil and mix well. Form into four patties.
- Add olive oil to a large skillet and heat over medium flame. Once pan is hot, sauté patties 3–4 minutes on each side until light golden brown.
- Plate each salmon patty and top with the lemon dill yogurt sauce.