Salmon Cakes with Lemon Yogurt Sauce

16  ounces		skinless salmon fillet
1  pinch		Kosher salt
1  pinch		ground black pepper
1		large egg, beaten
1/2  ounce		chopped fresh chives
1-1/8  cups		saltine crackers, crushed, divided
1/3  cup		frozen corn, thawed
2  tablespoons		Dijon mustard
3  tablespoons		mayonnaise, plus more, as needed
2-1/2  tablespoons		capers, rinsed and drained
2  tablespoons		lemon juice
2  tablespoons		lemon zest
3  tablespoons		vegetable oil
3  tablespoons		unsalted butter, at room temperature
4-1/2  ounces		Fage Total 2% Yogurt

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Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.