In a large mixing bowl, combine the salmon, capers, onion powder, black pepper, garlic powder, chives, parsley, and bread crumbs. Use a fork to gently incorporate all the ingredients until blended.

Divide the salmon mixture into six equal portions and shape them into compact patties, about ¾ inch thick.

Place the formed patties onto a parchment-lined baking sheet and freeze for about 1 hour to firm up.

Preheat your air fryer to 400°F (204°C).

Carefully place the frozen patties in the air fryer basket and lightly coat the tops with cooking spray. Air fry for 10 minutes, flipping halfway through.

Spread Dijon mustard on each burger bun, add the cooked salmon patty, and layer with fresh tomato slices and shredded lettuce.

Serve your warm salmon burgers immediately, ideally alongside crispy sweet potato fries.