Combine salmon cake ingredients, except breadcrumbs, oil and garnish, in a bowl.
With slightly water-dampened hands, form mixture into 8, 3 inch wide patties. Coat in breadcrumbs, gently pressing them in. Fry cakes - do not crowd them - in oil over medium heat until golden brown and heated through, about 3-4 minutes per side. Serve with sauce and garnish with lemon and dill.
*Note: Tinned sockeye salmon could replace the pink salmon in this recipe.