Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
Blend Gluten-Free Rolled Oats (1 cup) in a food processor until a panko-like texture is formed. Add the Carrot (1/4 cup), Red Onion (1/2 cup), Garlic (1 teaspoon), Salmon (1 can) and blend until combined.
Place salmon/oat batter in a large mixing bowl. Mix in Seasoned Salt (3/4 teaspoon), Smoked Paprika (1/2 teaspoon), Egg (2), Gluten-Free Barbecue Sauce (2 tablespoon), and Lemon Juice (1 teaspoon). If the batter looks too runny, mix in Corn Starch (1 tablespoon). Transfer the mixture to the fridge to chill for 15-20 minutes.
Form into 5 patties (by hand or using a large cookie scoop) and arrange on a parchment-lined baking sheet. Bake for 12 minutes.
Flip them over, then bake for an additional 10-12 minutes.
Serve between toasted gluten free buns as a salmon burger or forgo the buns and plate with cooked vegetables and your favorite dipping sauce for the baked salmon cake option.