In a food processor, add salmon and pulse on high speed until finely ground. Transfer to a bowl and mix in chipotle powder, smoked paprika, oregano, garlic powder, salt, pepper, egg, and panko bread crumbs.
Using your hands, form 6-8 salmon cakes. In a skillet, heat about 2 tbsp olive oil over medium heat. Add the salmon cakes and cook until golden brown, about 4 mins per side. Serve salmon cakes with a dollop of avocado crema.