Go ahead and heat the olive oil in a pan over medium heat.

While the oil is warming up, chop the salmon into small pieces. This doesn't need to be perfect, you just want the salmon in small chunks.

Place the chopped salmon in a large mixing bowl and add the egg, avocado oil mayo, dijon mustard, white onion, chives, lemon juice, lemon zest, paprika, garlic, parsley, and sea salt. Mix well to coat the salmon in the mixture. This is best done with a rubber spatula or a large spoon.

Add ⅓ cup of the oat flour to the bowl and mix to distribute.

Use a large cookie scoop or a ¼ measuring cup to scoop out the mixture. Use your hands to pat it down into a patty and place it in the pan with oil. Cook for a minute, then flip the patty over and cook on the other side for another minute. When both sides of the salmon cake are golden brown, it's done cooking.

Place each salmon cake on a wire rack or a cloth or paper towel to cool down slightly before plating. This also allows any excess oil to run off and soak into the crust.

Prepare the sauce by mixing together the avocado oil mayo, lemon juice, and parsley in a bowl until smooth. Serve the salmon cakes on a plate and drizzle with the sauce and enjoy!