Mix all ingredients together in a bowl. Store in refrigerator until ready to use.
Add salmon to a medium bowl, using a fork flake the salmon filet apart. Add remaining ingredients, minus the conola oil, mixing to incorporate all ingredients. Add S&P to taste.
For the Salmon Cakes:
Heat canola oil over medium heat in a large skillet. Form salmon mixture into patties and coat the outside of each patty with the remaining panko bread crumbs. Add salmon cakes to the pan and cook approximately 3-4 minutes per side until golden brown. Remove from pan and place on a cookie rack to let set. Serve with lemon herb dipping sauce.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/salmon-cakes-with-lemon-herb-dipping-sauce/