Start by chopping the salmon fillets into small pieces or pulse them in a food processor until they reach a chunky consistency. Place the salmon in a large mixing bowl.

Incorporate the panko breadcrumbs, scallions, whole grain mustard, lemon juice, onion powder, sea salt, and black pepper into the bowl. Stir the mixture until everything is evenly blended.

Shape the mixture into four patties, each about 1 inch thick. Arrange them on a plate and let them chill in the refrigerator for at least 15 minutes to firm up.

Meanwhile, whip up the creamy garlic sauce by mixing the Greek yogurt, minced garlic, lemon juice, salt, and black pepper in a separate bowl. Stir until smooth and set aside.

In a large skillet, heat the avocado oil over medium heat. Once the oil is shimmering, carefully add the salmon patties. Cook for approximately 4-5 minutes on each side, or until they are golden brown and fully cooked.

Serve the salmon patties on toasted buns, topped with a generous spoonful of the creamy garlic sauce and your favorite garnishes, such as arugula, sliced tomatoes, or pickles.