In a small skillet, heat 1 teaspoon of olive oil. Cook the garlic, red bell pepper and onion for 5 minutes or until tender. Set aside and let cool.

Remove skin from the salmon filet if needed. Finely chop the salmon until it resembles the consistency of hamburger meat.

In a large bowl, combine the chopped salmon, pepper and onion mixture, egg, panko bread crumbs, fresh dill and seasonings. Stir to incorporate all ingredients.

Form the salmon mixture into patties and place on a wax or parchment paper lined baking sheet. Refrigerate for atleast 1 hour.

To cook, heat a clean grill to approximately 400 degrees. Oil the grill, and brush both sides of the chilled salmon patties lightly with olive oil.

Place the patties onto the grill. Let them cook for 4 - 5 minutes, then flip. Cook on the other side for an additional 4 - 5 minutes. Serve with Lemon Dill Mayo

In a small bowl, stir together the mayo, dill, and seasonings. Squeeze the juice of one lemon wedge and stir well.

Refrigerate any leftovers.