In a large bowl, mix together the salmon, eggs, ¼ cup mayonnaise, breadcrumbs, red bell pepper, Sweet Rib Rub,
and mustard. Allow the mixture to sit for 15 minutes to hydrate the breadcrumbs.
Start your grill on “smoke”. Once it’s fired up, set the temperature to 350˚F.
In a small bowl, mix together the remaining mayonnaise, dill pickle relish, and diced capers. Set aside.
Place the baking sheet on the grill to preheat. Once the baking sheet is hot, drizzle the olive oil over the
pan and drop rounded tablespoons of the salmon mixture onto the sheet pan. Press the mixture down into a flat
patty with a spatula. Allow to grill for 3 to 5 minutes, then flip and grill for 1 to 2 more minutes. Remove
from the grill and serve with the reserved tartar sauce.