• Place the chopped salmon in a large bowl. Add in the bread crumbs, mayonnaise, chopped red peppers, garlic, chives, dijon and a big pinch of salt and pepper. Use a fork to toss and stir the mixture until it is all combined.
• Heat 1 tablespoon of olive oil in a large nonstick skillet. Once the oil is hot, add in spoonfuls of the salmon fritter mixture. I like to use a ¼ cup measuring cup to scoop up the salmon fritter mixture - or something that will keep the fritters evenly sized - and placed in the hot oil. Make sure to cook on the first side until deeply golden and browned, then gently flip and cook on the other side again until browned. Don’t turn the fritters too early or they will fall apart.
• Place the cooked fritters on a paper towel lined plate to drain excess grease. Serve immediately with the dill sauce and lemon wedges.

dill sauce

• Whisk the ingredients together in a bowl until combined with a big pinch of salt and pepper. Taste and season more if needed. You can make this the night before and keep it in a sealed container in the fridge!