Step 1 For coleslaw: In a large bowl, mix together yogurt, lime juice, sugar substitute, celery salt, salt, pepper, and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.
Step 2 For lime dill yogurt sauce: In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt, and pepper. Serve chilled.
Step 3 For salmon cakes: Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt, and pepper in a large bowl. Gently mix salmon and breadcrumbs into yogurt mixture.
Step 4 Divide mixture into 8 equal portions and shape into 2-inch cakes. (Salmon cakes maybe refrigerated up to 4 hours before cooking.)
Step 5 Place a large, nonstick over medium high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.