Sautee onion and garlic until soft in olive oil/canola oil mixture. Transfer onion and garlic to a bowl and add frozen corn, eggs, panko/flour mixture. Stir until blended and season with salt and pepper.
Using a tablespoon, drop mixture into hot oil, cooking fritters about 2 minutes on each side. Drain on absorbent paper towels.
Garnish in order: Sour cream, capers, salmon and top with fresh dill.