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1
Set aside ingredients for sauce to be mixed separately.
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2
Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
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3
Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl.
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4
Combine all ingredients (except ailoi ingredients) and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon.
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5
Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold).
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6
NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray.
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7
Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown.
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8
Mix sauce ingredients together thoroughly and top as desired.
