In a large bowl, whisk together egg, Dijon, lemon zest, onion powder, garlic powder, salt, pepper, and 2 tbsp chopped dill. Add drained, flaked salmon and fold gently. Sprinkle in gluten-free panko and fold until mixture holds together when squeezed.

Divide mixture into 4 portions and shape into patties about ½ inch thick.

Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add patties and cook without moving for 4 to 5 minutes, until golden. Flip and cook another 4 minutes, until crisp.

While patties cook, stir together yogurt, 1 tbsp dill, a pinch of salt, and lemon juice. Serve patties hot with sauce and lemon wedges.