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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.