Separate the de-boned salmon flesh from the skin and cut into one-inch cubes. Place into a food processor with bell peppers, shallots, and garlic. Pulse four times in 1 second bursts or until the texture looks similar to ground beef. Remove salmon and place into a large bowl.
Add panko, Dijon, pepper and salt to the salmon and gently stir until incorporated. Form the mix into four equal sized salmon patties. Place the patties on a tray and cover with plastic wrap and place into the refrigerator for an hour to firm them up.
Preheat the grill using a two zone method targeting 500 degrees over the direct heat using lump charcoal. Remove the salmon from the fridge and coat both sides of each burger with extra virgin olive oil (to help the burgers from sticking to the grill grates).
Place the burgers over direct heat and grill for 6 minutes. Flip the burger and continue cooking on the other side for additional 6 minutes or until the internal temperature of the burger reads 145 degrees Fahrenheit.
Remove from the grill. Toast the buns over direct heat for about one minute, and serve warm with your favorite toppings and the chipotle mayo sauce.