Start by cooking your quinoa according to package instructions. Once cooked, let it cool. While the quinoa is cooking, remove the skin from the salmon fillets and chop them into large chunks.
In a mixing bowl, combine the chopped salmon, cooked quinoa, sliced green onions, chopped dill, Greek yogurt, egg, lemon juice, dijon mustard, kosher salt, and black pepper. Use a fork or your hands to mix everything until well combined.
With your hands, shape the mixture into patties, about 2-3 inches wide and 1 inch thick. You should get around 8 cakes from this mixture.
In a skillet, heat the olive oil over medium heat. Make sure the oil is hot but not smoking; this ensures a crispy exterior.
Carefully place the salmon cakes in the skillet. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through. You might need to do this in batches, depending on the size of your skillet.
Once cooked, remove the cakes from the skillet and let them drain on paper towels for a moment. Serve them warm, perhaps with a squeeze of fresh lemon or a dollop of your favorite sauce.
