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Pulse the salmon briefly in a food processor, keeping some texture.
Transfer salmon to a bowl and mix with shallot, egg, Greek yoghurt or cream, oats or breadcrumbs, Dijon mustard, lemon zest, dill, parsley, salt, and black pepper.
Let the mixture rest for 10–15 minutes.
Roll the mixture into meatballs.
Fry meatballs in butter or olive oil over medium heat for 3–4 minutes per side, until golden and just cooked through.
For the sauce, stir together Greek yoghurt, wholegrain mustard, Dijon mustard, honey or maple syrup, apple cider vinegar, dill, salt, and black pepper.
Let the sauce sit for a few minutes before serving.
Serve meatballs with sauce and new potatoes, salad, in a wrap, or in a lunch bowl.