In a small bowl whisk together Chobani, avocado, ginger, wasabi, soy sauce and ½ t of salt. Cover and chill.
Place salmon on cutting board. Rub top and bottom of fillets with canola oil and season with remaining 1 t salt.
Heat a grill pan over medium-high heat, coated with cooking spray. Place salmon in pan, flat-side up. Cook until browned, about 4-5 minutes per side. Transfer to a plate and serve with the chilled Chobani sauce.