Salmon Cakes with Cucumber Dill Salad

In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl. Divide salmon mixture into 8 patties. In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use. In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine. Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat. Cook salmon patties until golden and cooked through, 2 to 3 minutes per side. Serve salmon cakes with cucumber salad, yogurt dip, and lemon wedges.