Mix breadcrumbs, egg, green onion, capers, garlic, dill, lemon juice, paprika, red pepper, 2 tbsp mayonnaise, and 1/4 tsp salt in large bowl. Add salmon to breadcrumb mixture and stir until well combined.

Divide mixture into fourths, and shape into patties, about 3/4 inch thick. Place patties on parchment lined plate, cover, and chill for 30 minutes.

In a small bowl, combine yogurt, sriracha, remaining 1 tbsp mayonnaise, and remaining 1/8 tsp salt. Set aside.

Heat oil in large non-stick skillet over medium heat. Place patties in skillet and cook for 5 minutes on each side. Serve with sauce, on a bun with lettuce, if desired.