In a small bowl, whisk together the mayonnaise, dill, and half of the lemon zest. Season with salt and pepper to taste, then cover and chill until use.

Rip your bread into small pieces, run through a mini food processor just until it forms bread crumbs.

Transfer crumbs to a medium bowl, along with the dill, garlic powder, ground pepper, remaining lemon zest, and salt. Set aside.

Use a sharp knife to cut salmon into chunks – about 1″ or so – and blitz the chopped salmon a couple times in the bowl of a food processor. You want there to be some small chunks, not just a super smooth mush.

Add to mixing bowl, along with remaining ingredients. Mix gently until thoroughly combined.

Divide salmon mixture into 2 equal parts, shape into equal-sized patties. I like to do this on parchment paper, for easy clean up. If they’ll be cooked on an outdoor grill, that parchment paper is on a baking sheet, for easy transportation outside.

Cook salmon patties over a hot grill for a few minutes, until they look to be cooked halfway up.

Gently flip each salmon patty – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through and lightly browned.

Salmon burgers are done when they reach an internal temperature of 145 degrees F on an instant-read thermometer. For best results, don’t overcook them!

Spread the buns with the lemon-dill mayonnaise, arrange lettuce and onion slices as desired.

Place hot salmon patties onto the prepared buns and serve immediately.