• Take the salmon fillets, remove the skin and cut into chunks. Transfer the salmon pieces into the bowl of a food processor and process for a few seconds. The salmon should be ground but should still have small visible chunks.
• Transfer the ground salmon to a large bowl.
• Chop the green onion and red pepper and add to the ground salmon. Add the rest of the ingredients, minced garlic, fresh parsley and dill, lemon juice and zest, Worcestershire sauce, salt and pepper, the breadcrumbs and eggs.
• Use a spatula to mix everything together.
• Add ⅓ cup of breadcrumbs to a plate.
• Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat.
• Take spoonfuls of salmon mixture, flatten with your hands and coat with breadcrumbs on both sides.
• Cook each salmon patty for about 3 minutes or until the bottom is golden and crispy. Flip and cook for 3 more minutes on the other side.
• Transfer to paper towels to drain the excess oil.
• Serve while still warm with Tzatziki sauce or dill garlic sour cream sauce.
• Refrigerate the leftover patties.

For the dill sauce.

• For the dill sauce simply mix sour cream or Greek yogurt with fresh dill, lemon juice, salt and a touch of garlic powder. It adds a bright, herby contrast to the salmon.