In a large mixing bowl, combine the drained and flaked salmon, 1/2 cup panko breadcrumbs, beaten egg, mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic powder, black pepper, and optional cayenne pepper.

Gently mix all ingredients with a fork until just combined. Be careful not to overmix, as this can make the patties tough.

Divide the mixture into 4 equal portions. Form each portion into a patty, about 3/4-inch thick. If the mixture is too sticky, slightly moisten your hands with water.

Spread a small amount of extra panko breadcrumbs on a plate. Gently dredge each patty in the breadcrumbs, ensuring both sides are coated. This will help create a crispier exterior.

Heat 2-3 tablespoons of oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the salmon patties in the hot skillet, ensuring they are not overcrowded. Cook in batches if necessary.

Cook for 4-5 minutes per side, or until golden brown and crispy on both sides. The internal temperature should reach 145°F (63°C).

Carefully remove the cooked salmon patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve immediately with your favorite dipping sauce (tartar sauce, remoulade, or a squeeze of fresh lemon) and a side salad or roasted vegetables.