Combine all ingredients except avocado oil in a medium mixing bowl. Mix until well combined.

Heat a medium nonstick skillet over medium-high heat. Add the avocado oil and heat for a few seconds until hot.

Using a tablespoon, drop 3 or 4 scoops of the salmon mixture onto the skillet making sure the mounds are not touching. Using a spatula, gently flatten into cakes. Cook for about 2 minutes on the first side until nicely golden brown, then flip and cook on the second side, another 2 minutes.

Repeat with the remaining salmon mixture until all cakes are cooked.