Make the salmon: In a large bowl, combine the salmon, mayonnaise, eggs, onion, celery, pickles, lemon juice, dill, Old Bay, salt, pepper, and Tabasco, and mix well. Stir in the bread crumbs and mix to incorporate. Cover and let stand for 1 hour. Mix again and then form into sixteen 4-ounce patties (approximately 1/2 cup mixture per patty). The patties should be 3 to 4 inches wide and no more than 1/2 inch thick. Place in one layer on a baking sheet, cover, and refrigerate until ready to use as directed. The patties may be made 4 to 6 hours ahead and kept refrigerated.

Make the dressing: In a medium-size bowl, combine the mayonnaise, chile sauce, shallot, celery, pickle relish, parsley, lemon juice, Worcestershire sauce, ancho chile, red pepper flakes, Tabasco, salt, and pepper, and whisk together until blended. Cover and refrigerate until ready to use as directed. The dressing may be prepared one day in advance and stored, covered, in the refrigerator. This recipe makes 11/2 cups of dressing. Preheat the oven to 325°F. When ready to cook, in a 14-inch skillet, heat the oil. Add the salmon patties and sear 4 minutes on both sides, until slightly browned and crispy on the outside. Place the patties back on their baking sheet and bake for 6 to 8 minutes, to heat through. Place a 1-cup mound of mixed greens on each plate and top with two crisp, hot salmon patties. Drizzle each serving with 3 tablespoons of dressing.