Heat your grill on high for at least 10 minutes. Once the grill is heated up, reduce the heat to medium-high.
In a small bowl, mix together the paprika, garlic, oregano, and pepper. Pat the salmon filets dry. With the salmon skin-side down, sprinkle the 1 teaspoon salt all over the filets and drizzle the 1 tablespoon oil over the filets. Divide the spice mixture between the filets and rub it in to coat the flesh in the spices and oil.
Place the salmon on the grill skin-side down for 6-8 minutes, covered, or until the salmon is mostly cooked through (you may want to turn the heat down a bit, depending on your grill). Flip the salmon and cook for about 2 more minutes on the flesh side, or until the salmon has nice grill marks and is cooked through (easily flakes with a fork). I like to add my buns to the grill towards the end to toast them a bit. Remove the skin from the salmon (it should peel off easily or you could also leave it on if you like the skin).
While the salmon is grilling, in a medium bowl, mix together the slaw ingredients.
In a separate small/medium bowl, mix together all of the ingredients for the yogurt ranch. Taste and season with salt or anything else you think it needs more of.
You can decide the order in which to place things, but here’s how I like to do it. Place the slaw on the bottom bun and top with pickle rounds or pickled onions. Place the salmon on top. Top the salmon with the yogurt ranch. Put the top bun on and devour! Highly recommend adding a scoop of the yogurt ranch to your plate for dipping!