Spoon yogurt into paper towel-lined sieve set over bowl; refrigerate for about 8 hours or until thickened and reduced to about 1/2 cup.
Drain salmon, discarding skin. in small bowl, mash salmon with bones. Stir in yogurt, onions, celery, garlic, sesame seeds, hot pepper sauce, salt and pepper. Cover and refrigerate for at least 4 hours or up to 24 hours.
Cut up fresh vegetables for this dip, or use it as a spread on crackers.