In a large bowl, combine the salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, herbs, salt, and pepper. Mix until just combined.

Shape the mixture into 6–8 even-sized patties, about 1/2 inch thick.

Refrigerate the patties for 20–30 minutes to help them firm up.

Heat olive oil or butter in a skillet over medium heat. Fry each patty for 3–4 minutes per side until golden brown and cooked through.

For the sauce, whisk together mayonnaise, lemon juice, garlic, Dijon mustard, and salt until smooth. Adjust seasoning as needed.

Serve patties warm with sauce drizzled on top and garnish with fresh herbs.