In a large bowl, combine salmon, egg, breadcrumbs, green onions, Dijon mustard, garlic, parsley, lemon zest, salt, and pepper. Mix until just combined.

Divide mixture into 6 equal portions and shape into patties about 1/2 inch thick. Chill for 15 minutes.

Heat olive oil in a non-stick skillet over medium heat. Cook patties for 3–4 minutes per side until golden and cooked through.

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, and dill. Adjust seasoning to taste.

Serve patties warm with sauce on top and lemon wedges on the side.