Prepare the mixture: In a large bowl, combine flaked salmon, 3/4 cup of the panko breadcrumbs, diced red onion, bell pepper, beaten eggs, mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix gently until just combined, being careful not to overmix.

Shape the cakes: Place the remaining 1/4 cup panko breadcrumbs on a shallow plate. Using your hands or an ice cream scoop, form the salmon mixture into 12 patties (roughly 2 inches wide and 1/2 inch thick). Lightly coat each patty with the remaining panko breadcrumbs on both sides.

Chill (optional but recommended): Place shaped cakes on a parchment-lined plate and refrigerate for at least 15 minutes. This helps them hold together better during cooking.

Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering (about 1-2 minutes).

Cook the cakes: Carefully place 4-5 fish cakes in the hot oil, being careful not to crowd the pan. Cook for 5-6 minutes on the first side until golden brown and crispy.

Flip and finish: Using a spatula, gently flip each cake and cook for another 5-6 minutes on the second side until golden brown and cooked through.

Drain and rest: Transfer cooked cakes to a plate lined with paper towels to drain excess oil. Keep warm while cooking remaining batches.

Serve: Arrange salmon fish cakes on a serving platter and garnish with fresh lemon wedges. Serve immediately with tartar sauce, aioli, or your favorite sauce.

Optional: For extra freshness, serve with a simple arugula salad dressed with lemon vinaigrette or alongside roasted asparagus.