Prepare the Salmon: Open, thoroughly drain, and flake the canned salmon into a medium bowl with a fork. Remove large bones or skin if desired, though the small bones are edible and add calcium.

Combine Wet Ingredients: In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, and lemon zest until smooth.

Gently Mix: Pour the wet mixture over the salmon. Add the Panko breadcrumbs, minced shallot, fresh dill, salt, and pepper. Fold gently with a spatula until just combined; do not overmix to keep the texture flaky.

Form and Chill: Shape the mixture into 6 to 8 patties, each about 3/4-inch thick. Place them on a parchment-lined plate, cover, and refrigerate for at least 30 minutes. This step is crucial to help them set and prevent them from falling apart.

Pan-Fry: Heat oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the chilled patties in the skillet, leaving space between them. Cook for 3-5 minutes per side until deep golden brown and crisp. Work in batches if necessary.

Drain and Serve: Transfer cooked patties to a wire rack or paper towel-lined plate to drain excess oil. Serve hot, garnished with extra lemon wedges or a side of lemon-dill aioli.