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Mash the salmon with a fork to separate it into small flakes, then add the panko to the bowl and use the fork to blend it into the fish.
In a separate small bowl, whisk together the mayonnaise, Old Bay, lemon zest and juice, and salt and pepper, then stir it into the fish mixture along with the celery and dill.
The mixture should just hold together: add a bit more panko if it's too wet, or a bit more mayonnaise if it's too dry.
Taste it and add salt if it needs it.
Use a ⅓ cup to measure and shape six patties around three inches wide and one inch thick.
Heat ¼ inch of oil in a medium-sized nonstick skillet over medium heat until a pinch of the fish mixture sizzles when dropped in the pan.
Fry the cakes in a single layer until deeply golden, around four minutes per side, turning them very carefully and only after they have a significant crust developed on the bottom.
Drain on a paper towel-lined plate and serve with lemon wedges and tartar sauce.