For the salmon cakes:

• 2 lb Atlantic salmon fillet, skin on or removed
• 1 tsp Kosher salt
• ¼ tsp freshly cracked black pepper
• 3 Tbsp unsalted butter, divided
• 2 Tbsp extra virgin olive oil, divided
• 1 large shallot, minced
• 1 cup Ritz crackers, finely ground (about 30 crackers) or 1 cup traditional breadcrumbs
• ½ cup Greek yogurt
• 1 large egg
• 2 Tbsp chives, finely chopped
• 2 Tbsp dill, finely chopped
• 1 tsp Dijon mustard
• 1 tsp lemon zest

For serving (optional):

• 2 Tbsp capers
• Lemon wedges
• Quick pickled red onions
• Micro greens

For the Greek yogurt sauce:

• 1 cup Greek yogurt
• 2 Tbsp fresh dill
• 1 tsp white wine vinegar
• ½ lemon, juiced
• ¼ tsp Kosher salt
• pinch freshly cracked black pepper