Pop 3/4 of the salmon to a food processor. Add the mustard, lemon juice, capers, fresh dill, onion powder, and garlic powder.
Pulse the contents until a paste has been formed. Add the rest of the salmon pieces to the processor and hit pulse a few times again to break apart the salmon, but not fully turn them into a paste.
Transfer mixture to a mixing bowl. Add scallions, panko breadcrumbs, salt & pepper; combine. Divide the mixture into 4 patties, placing each onto a parchment-lined baking sheet. Chill for 30 min.
While the salmon patties set in the fridge, whip up the caper mayo! Just add all of the ingredients into a small mixing bowl & whisk until combined. Pop it into the fridge until it’s time to serve the burgers.
Place the salmon patties onto the grill, cover, and cook for 2-3 minutes. Gently flip the burgers, cover, and cook for another 2-3 minutes, or until the patties reach an internal temperature of 140-145º F
Salmon burgers can be topped like any other burger—the versatility is there! But we love slathering a nice caper mayo on there along with zesty onions, crisp lettuce, and pickles.