In a large pot, bring salted water to a rolling boil over high heat. Add the uncooked orzo and cook according to the package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the orzo in a colander and rinse it under cool water to stop the cooking process.

While the orzo cools, prepare the creamy lemon dill dressing. In a medium bowl, combine the mayo, sour cream, Dijon mustard, olive oil, lemon juice, lemon zest, garlic powder, and chopped fresh dill. Whisk until smooth.

In a large mixing bowl, add the cooled orzo, chopped mini cucumbers, diced red onion, capers, and sliced smoked salmon. Gently toss the ingredients with a spatula or spoon.

Drizzle the prepared dressing over the salad mixture and toss gently to coat. Taste and season with salt and pepper as needed.

Serve immediately or cover and refrigerate for about 30 minutes to enhance the flavors. Best served cold.