Drain the salmon well and flake it into a bowl, removing skin and large bones if you prefer (the soft bones are edible and full of calcium — they mash right in).

Add the eggs, panko, red onion, Dijon, half the dill, the lemon zest, 1 tablespoon lemon juice, garlic powder, and pepper. Mix gently and form into 8 patties.

Chill the patties 10 minutes if you have it — they hold together noticeably better.

Heat the olive oil in a large skillet over medium. Cook the patties 4 to 5 minutes per side, until deeply golden. Flip once, carefully.

Stir the Greek yogurt with the remaining dill and lemon juice and a pinch of salt.

Serve the patties hot with the sauce, over greens or alongside roasted vegetables.