Drain the salmon well and place in a large mixing bowl.

Lightly beat the eggs in a separate bowl.

Add the bell pepper, onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce, parsley, and beaten eggs to the bowl with the salmon. Mix until evenly combined.

Place the cornmeal in a shallow dish and line a sheet pan with parchment paper.

Shape the salmon mixture into 8 patties and lightly coat both sides of each in the cornmeal. Place the patties on the baking sheet.

Cover the pan with plastic wrap and refrigerate for at least 15 minutes.

For the dipping sauce, whisk together the Greek yogurt, lemon juice, Dijon mustard, kosher salt, hot sauce, and herbs in a medium bowl. Refrigerate if not serving within 30 minutes.

Heat ? tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, place the first batch of patties in the skillet without touching each other.

Cook for 3 to 4 minutes on each side until crisp and golden, and the interiors are cooked through. Repeat with remaining patties, adding more oil if needed.

Serve hot with the dipping sauce.