In a medium pot bring water to a boil, add 2 tablespoons of salt and the fish. Reduce heat and cook for 3 to 5 minutes. Remove and put on a paper towel lined plate, this helps get the water out if the fish.
Let the fish cool and then using a fork break up the fish. Add the salmon to the fish and mix together.
Put the fish in a bowl with the egg, mayonnaise, lemon juice, onion, garlic powder, dill, salt and pepper. Add 1/2 cup of bread crumbs. Mix well. Using a tablespoon dip out eight balls. They will be a little lose, that's ok they'll set up later in the fridge. Roll the balls in the other half of the bread crumbs. Make into patties and put them on a plate. Refrigerate the salmon cakes for an hour or longer. This will help them to set up and be easier to handle.
In a large non- stick skillet melt 2 tablespoons of butter or olive oil if you choose.
Place salmon cakes in skillet and brown, turn over and brown the other side. This takes about 8 to 10 minutes.