In a small bowl, whisk together all ingredients. Set aside in fridge for at least 1 hour before serving to allow flavors to fully combine.
Salmon Cakes:
Place grated zucchini in a colander and sprinkle evenly with 1/2 tsp sea salt. Toss together gently. Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
Place the remaining ingredients, EXCEPT avocado oil, into a large bowl. Mix thoroughly.
Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
Heat 1 TBSP of avocado oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.