Heat the olive oil in a small skillet, add the onion, garlic and celery. Sauté for 3-5 minutes, or until soft and fragrant. Remove and set aside.

In a large mixing bowl, toss together the sautéed veggies, salmon, mayonnaise, 1/3 of the panko breadcrumbs, capers, mustard, Worcestershire, seafood seasoning and black pepper. Do not overmix or else the large pieces of salmon will break apart. This is best done with your hands.

Form into 6 large patties. Flatten as well as you can. Place the remaining 1/3 cup bread crumbs into a shallow dish and press each salmon cake into the bread crumbs before removing to a plate or parchment lined baking sheet and chill for 30-60 minutes.

When ready to cook, heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add salmon cakes, working in batches if needed. Pan fry on each side for 2-3 minutes or until well browned.

If working in batches, place fried cakes in a warm oven until the rest are ready to be served.

Blend together the yogurt, lemon juice, lemon zest, salt and pepper in a small bowl and chill until ready to serve.