Carefully flake salmon into a bowl, discarding any small bones or skin. Add the diced onion, diced celery, corn, salt, and pepper. Carefully fold together with wooden spoon. Set aside.
In another bowl, combine mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Carefully fold into the salmon mixture.
Fold the egg substitute into the salmon mixture. Add 1/4 cup of the panko. Place the remaining 1/2 cup of panko in a pie plate.
Form the salmon mixture into 4 3-inch patties. Carefully coat them reserved panko. Refrigerate, loosely covered, for 1 hour.
Melt butter with the oil in a medium nonstick skillet over medium heat. Cook the salmon cakes for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Place on paper towels to drain.
Serve warm with a dollop of yogurt sauce.
Combine all ingredients. Refrigerate.