Prepare the grill by preheating.
Place half of the fillet of salmon in a food processor. Pulse until it has turned into an almost ‘paste’ consistency. Chop the other half into small cubes.
In a medium bowl, combine salmon, 3 tbsp dill, capers, egg, salt, ground black pepper and 2 tbsp breadcrumbs. Mix. If the mixture is too wet, add the remaining breadcrumbs, one tablespoon at a time.
Start forming the patties, and once the grill is ready, place them on top.
Turn them on the other side after around 3 to 4 minutes. Cook for 3 more minutes on the other side and take them out of the grill.
Prepare the sauce by combining yogurt, lemon juice, lemon zest, and remaining dill in a medium bowl. Season with salt and pepper.
Place the salmon burger on a bun with some leafy vegetables (like romaine lettuce). Add a tablespoon of lemon yogurt sauce and a slice of tomato.