Drain, remove the skin, and the large bones from the canned salmon and place in a food processor. Add the cooked oatmeal to the food processor. If you do not have oatmeal on hand, you can use any grain such as cooked rice, cooked quinoa, or flour. Add remaining seasoning: salt, paprika, cumin, garlic, onion powder, pepper, lemon juice. Add water as you puree until the mixture reaches a consistency that is a thick malleable mixture.
Form into patties, each about ½ inch thick.
Heat olive oil over medium high heat in a skillet. Fry 3-4 minutes per side until browned. Be gentle with the salmon patties while flipping as they are delicate and may fall apart.
Special sauce: mix together the mayonnaise, Greek yogurt, jalapeno, cumin, paprika, and fresh cilantro. Dollop the sauce on top of the salmon patties prior to serving.