In a small bowl, mix together the sour cream, soy sauce, lime juice, and cilantro for the dipping sauce. Cover and refrigerate until the salmon cakes are ready.

In a medium bowl, thoroughly combine the cooked, shredded salmon with the eggs, green onions, sour cream, bread crumbs, soy sauce, and sesame oil.

Begin forming the cakes by taking a handful of the mixture into your hands. Squeeze it together and discard any excess liquid that comes out. Flatten the cake and place it on an empty plate until all have been formed.

Set a large sauté pan over medium-low heat and add a thin layer of olive oil or ghee. Once the pan is warm, cook the fish cakes (in batches if necessary) until golden brown, about 3 to 5 minutes on each side. Serve warm with dipping sauce and extra cilantro for garnish.