Stir together the salmon, onion, celery, parsley, mayonnaise, 1/4 cup bread crumbs, mustard, cayenne, lemon juice, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed.
Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.
Form salmon mixture into four 1-inch thick patties
Sprinkle cakes with the remaining bread crumbs on each side and use fingers to press the crumbs into the cakes.
Heat olive oil in a skillet over medium-heat.
Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
Serve immediately with a generous dollop of the dill sauce.