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Slice the salmon fillet into strips about 1 inch wide.
In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
Dip each salmon strip into flour, shaking off excess, then into beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Carefully place the breaded salmon strips in the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
In a small bowl, mix together mayonnaise, lemon juice, lemon zest, and chopped dill. Season with salt and pepper to taste.
Allow the sauce to chill in the refrigerator for about 15 minutes to let the flavors meld.
Arrange the crispy salmon strips on a serving platter and serve with the zesty lemon dill sauce on the side for dipping.