Place salmon in a food processor and pulse several times until salmon is broken in small pieces (skip if using canned salmon). Transfer to a bowl and mix in breadcrumbs, red curry paste, egg, paprika, and 1/4 tsp salt. (If mixture feels too wet, add more breadcrumbs as needed.) Using a heaping 1/4-cup measure, form mixture into 8 uniform patties. Place on a parchment-lined plate, cover, and refrigerate for 30 minutes.
Meanwhile, prepare lemon yogurt by combining yogurt, lemon juice, cilantro, garlic, and remaining 1/4 tsp salt; stir well. Set aside.
Heat oil in a large nonstick skillet over medium-high. Place salmon patties in skillet; reduce heat to medium, and cook 3 to 4 minutes per side or until browned.
Assemble sliders by placing one patty in each of 8 lettuce wraps or buns. Top with lemon yogurt and garnishes of choice.