In a food processor, combine salmon, egg, panko, mayonnaise, garlic powder, salt, red pepper flakes, and lime juice. Pulse for 10–20 seconds until mixture is cohesive but not paste-like.

Form mixture into two patties and place on a parchment-lined plate. Chill for 1 hour to firm.

Heat a skillet over medium heat and add a drizzle of avocado oil. Sear patties 3–4 minutes per side, or until golden brown and internal temp reaches 135°F.

In a small bowl, whisk together gochujang and mayonnaise to make the sauce.

Toast burger buns in the oven at 400°F for 3–5 minutes or face-down in a hot skillet until golden.

Assemble: Spread gochujang mayo on bottom bun, add salmon patty, bibb lettuce, pickled onions, and more sauce. Top with other half of bun.