Prepare Dip & Salmon: Stir together all dill-garlic dip ingredients until well-mixed; cover and refrigerate. Drain salmon can, discard any bones and skin, and pat meat dry with paper towels. Use digital food scale to measure 6 ounces to use for this recipe.

Make Patties: Stir together all salmon patty ingredients in large bowl until well-mixed, breaking apart any large chunks of salmon. Divide mixture into 5 equal-sized balls and place them on nonstick working surface like parchment paper or silicone baking mat. Use turner spatula to flatten them into 2 to 3 inch wide patties.

Cook Patties: Heat olive oil in large pan over medium heat until hot. Use turner spatula to carefully lower patties into hot oil, one at a time and evenly spaced. Tilt pan to ensure good oil coverage around all patties. Fry until browned and crispy on bottom, 5 to 6 minutes. Flip patties and repeat for other side, 3 to 4 minutes. Transfer to paper towel to drain.

Serve: Transfer salmon patties to serving plates, depositing a dollop of dill-garlic dip on top of each patty with remainder on the side. Enjoy while hot and crispy.