Slice the Lemon (1) into wedges.
In a small skillet, heat Olive Oil (1 teaspoon). Cook the Garlic (1/2 teaspoon), Red Bell Pepper (3 tablespoon), and Onion (3 tablespoon) for 5 minutes, or until tender. Set aside and let cool.
Remove skin from the Salmon Fillet (1 pound) 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 (1), Panko Breadcrumbs (1/3 cup), Fresh Dill (1 tablespoon), Cajun Seasoning (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Stir to incorporate all ingredients.
Form the salmon mixture into patties and place on a wax or parchment paper lined baking sheet. Refrigerate for at least 1 hour.
To cook, heat a clean grill to approximately 400 degrees F (200 degrees C). Oil the grill, and brush both sides of the chilled salmon patties lightly with additional 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.
In a small bowl, stir together the Duke's® Mayonnaise (1/2 cup), Fresh Dill (2 tablespoon), Cajun Seasoning (1 pinch), and Salt and Pepper (to taste). Squeeze over the juice of the lemon wedge and stir well. Refrigerate any leftovers.
Serve Lemon Dill Mayo sauce over the salmon. Enjoy!