- In a non-stick skillet over medium heat, brown the salmon in the oil for 5 minutes. Season with salt and pepper. Turn the salmon and cook until the desired doneness. Transfer to a plate. With a fork, break the salmon into large flakes. Refrigerate until completely chilled.
- In a bowl, gently combine the salmon, mayonnaise, celery and green onion. Season with salt and pepper. Spoon into the buns. Top with the arugula.