Salmon Croquettes with Dill and Sriracha Dip Recipe

1 lb (16 oz) boneless, skinless salmon fillet, roughly chopped
¼ cup parmesan cheese, shredded
¾ cup panko breadcrumbs
1 shallot, finely chopped
1 tsp worcestershire sauce
1 large egg
1 tbsp capers
2 tbsp extra virgin olive oil

Sauce:
1 tbsp sriracha sauce
1 tbsp dill, finely chopped
1 tsp lemon juice
⅓ cup mayonnaise