Drain salmon well. Pick through and discard any unwanted bones. Set aside in a medium sized bowl.

In a small bowl, stir together the eggs, dijon mustand, worcestershire sauce, seafood seasoning, black pepper, crushed/minced garlic, parsley, and grated parmesan cheese.

Add the above mixture to the salmon and, carefully, fold together being careful not to break up the fish too much.

Gently fold in the crushed saltine crackers.

Form the salmon mixture into 10-12 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.

Salmon patties can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.

While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.

Heat the olive oil in a large skillet over medium-high heat.

Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes (longer if frozen). Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.

Transfer to a plate and serve immediately with lemon dill sauce and lemon wedges, if desired.