Preheat the grill to medium-high heat.

In a food processor, add the salmon fillets and pulse until finely chopped but not pureed.

In a large bowl, combine the chopped salmon, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, black pepper, smoked paprika, and parsley. Mix until well combined.

Form the mixture into 4 equal patties, about 3/4 inch thick.

Lightly oil the grill grates to prevent sticking. Place the salmon patties on the grill and cook for about 4-5 minutes on each side, or until cooked through and slightly charred.

While the burgers are grilling, prepare the avocado salsa by combining the diced avocado, tomato, red onion, lime juice, salt, and pepper in a bowl. Gently mix to combine.

Toast the hamburger buns on the grill for 1-2 minutes until lightly golden.

Assemble the burgers by placing each salmon patty on a bun and topping with the avocado salsa. Serve immediately.