In a large bowl combine all the ingredients together and mix.
Gently fold flaked salmon.
Cover with plastic wrap and refrigerate for at least one hour.
Shape mixture into about 6 balls, flattening them into patties on a plate with the Panko crumbs, then turning to coat the other side with crumbs.
Heat oil in a large skillet over medium heat.
Fry the patties, in batches, until golden and crisp, about 5 minutes each side.
Serve with dill sauce.