Drain the canned salmon thoroughly and remove skin/bones if desired.

In a mixing bowl, combine salmon, breadcrumbs, green onions, celery, mayonnaise, and beaten egg; mix well.

Shape the mixture into four equal patties.

Heat butter in a non-stick sauté pan over medium heat; cook patties for 4–5 minutes on each side until golden brown.

Garnish with dill and lemon juice; serve as is or with sides.