How to Make It
Combine 2 cups water and white wine in a large saucepan. Bring to a boil, add salmon skin side down and reduce to simmer. Cook salmon in liquid until medium-well doneness, about 10 minutes. Let cool, then gently remove skin from cooked salmon.
In a medium bowl, combine salmon with breadcrumbs, eggs, chives, 1/4 tsp salt, and 1/4 tsp pepper. Cover bowl and chill for 30 minutes.
Using a 1/2-cup measuring cup, shape salmon mixture into six patties. Place patties on small sheet tray covered with parchment paper. Chill for an additional 15 minutes.
In a small bowl, combine yogurt, lemon juice, dill, remaining salt, and remaining pepper. Cover and refrigerate until ready to serve.
Heat a large non-stick or cast-iron skillet over medium-high heat. Add oil and swirl pan to coat. Add salmon patties to skillet and cook until golden brown, about 3 to 4 minutes per side. Remove patties from skillet, let cool slightly. Serve with Greek yogurt sauce and a lemon wedge.
Use a small offset spatula to carefully flip the salmon patties over in the skillet. This handy kitchen tool is easy to grip and it gives you much more control than a traditional spatula.