Add the salmon into a bowl.

Add the garlic, 2 tablespoons diced red onion, bell pepper, and 2 tablespoons each of dill and parsley.

Add the corn kernels (reserving 3 tablespoons for the sauce) and ½ cup of the cornbread crumbs (reserving 1 ½ cups for coating).

Season with salt and pepper.

In a separate bowl, whisk together ¼ cup mayonnaise, egg, and mustard.

Pour the wet ingredients into the bowl and toss to combine.

Spread the remaining cornbread crumbs onto a shallow plate.

Use an ice cream scoop to form balls of the salmon mixture and drop onto a baking sheet lined with parchment paper. For bite-size cakes, use a 1-inch scoop. For meal-sized cakes, use a 3-inch scoop.

Flatten the balls into patties.

Dredge each patty in the crumbs and return to the baking sheet.

Place the cakes in the freezer to chill for 15 minutes.

Meanwhile, make the tartar sauce: Chop the reserved 3 tablespoons corn kernels. Stir together ½ cup mayonnaise, sour cream, lemon juice, chopped corn kernels, 2 tablespoons red onion, and 1 tablespoon dill. Season with salt and pepper.

Heat olive oil in a skillet to about 375°. You want just enough oil to lightly coat the bottom of the pan.

Remove the cakes from the freezer and carefully place into the hot oil.

Cook until the bottom of the cake is golden brown. Use a spatula to flip and cook until golden on the other side. The amount of time will differ depending on the size of the cake. It will only be a few minutes for bite-size cakes and about 5 to 7 minutes total for larger cakes.

Serve warm or at room temperature with a dollop of the sauce. Garnish with fresh dill.