In a small mixing bowl, combine the sour cream, 2 tbsp mayonnaise, lemon juice, and finely minced green herbs. Whisk vigorously until thick and creamy. Cover and chill in the refrigerator.

Drain the canned salmon, place it in a large mixing bowl, and gently flake with a fork. Add the eggs, 3 tbsp mayonnaise, half of the chopped green parsley, and 1/2 cup of panko breadcrumbs. Mix until just combined.

Form the mixture into three thick patties. In a shallow dish, mix the remaining 1/2 cup panko and the rest of the parsley. Press each patty into the mixture so the parsley flecks embed into the crust.

Heat the neutral oil in a large skillet over medium-high heat. Carefully lower the patties into the hot oil. Fry for 4 to 5 minutes on the first side until a deep golden-brown crust forms. Flip and fry for 3 to 4 more minutes.

Drain patties on a paper towel for one minute. Transfer to a plate, top with a generous dollop of the creamy dill sauce, and serve with a fresh yellow lemon wedge and dill sprig.