To a food processor, add all of the salmon patty ingredients(not the oii) including ¾ teaspoon salt, and a few cracks of pepper. Blend to combine, but keep it just a tad chunky. Chill the salmon mixture in fridge for 30 minutes or up to 4 hours. Pre-heat large non-stick pan just below medium-high heat and wait for it to get hot. Grab enough salmon mixture to form a large golf ball, place in the pan, and press it into a patty using your fingers or a spatula. Add about 4 salmon patties to the pan and allow to cook for about 4 minutes, until deep golden in color. Flip and cook another 3 minutes. Remove salmon patties from pan and repeat with the second batch, adding a bit more oil if needed.
Meanwhile, make the tartar sauce by adding all the ingredients to a bowl, mix well, and check for seasoning. You want the flavors to be bright and tangy, so you may need more lemon juice.
Serve the salmon patties with the tartar sauce and garnish with dill. Enjoy!