Begin by cooking your salmon if you're using fresh wild salmon. Bake or pan-sear it at 375°F (190°C) for about 12-15 minutes until the fish flakes easily with a fork. Allow it to cool slightly before flaking it into a large bowl.

In the bowl with the flaked salmon, add one egg, gluten-free breadcrumbs, Dijon mustard, diced onion, lemon juice, and freshly chopped dill. Use a fork to gently combine these ingredients until just mixed, making sure not to overwork the mixture.

Wet your hands slightly to prevent sticking, and scoop out portions of the mixture to shape them into patties about 2-3 inches wide. Place the formed patties on a plate and refrigerate for about 10 minutes.

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Once the oil is hot, gently place the patties into the skillet. Cook for 4-5 minutes on each side until golden brown and crispy.

While the salmon cakes are cooking, prepare the lemon dill yogurt sauce. Combine Greek yogurt, lemon zest, lemon juice, and a pinch more dill in a bowl. Whisk together until smooth and creamy.

Once the salmon cakes are cooked through, remove them from the skillet and place them on a serving plate. Drizzle with the lemon dill yogurt sauce and enjoy warm or cold.