Pat the salmon dry. Use paper towels to remove surface moisture, especially on the skin. Dry skin is the key to crisp skin.

Season simply. Sprinkle both sides with salt and black pepper. Add a light grating of lemon zest over the flesh for extra aroma.

Preheat the pan. Set a heavy skillet (stainless steel or cast iron) over medium-high heat. Add 1–2 tablespoons of oil and let it shimmer.

Sear skin-side down first. Lay the salmon in the hot pan, skin-side down. Press lightly with a spatula for 10–15 seconds to prevent curling.

Cook mostly on the skin side. Reduce heat to medium. Cook 5–7 minutes, until the skin is very crisp and the fish is mostly opaque. Flip and cook 1–2 minutes more. Aim for medium to medium-rare in the center, or your preferred doneness.

Rest and flake. Transfer salmon to a plate and rest 3 minutes. Slide a spatula between skin and flesh to keep the skin intact. Break the flesh into large, juicy flakes. Keep the skin separate.

Make the dressing. In a small bowl, whisk 3 tablespoons olive oil, the juice of 1 lemon (about 2–3 tablespoons), 1 teaspoon Dijon, 1–2 teaspoons honey, the minced garlic, a pinch of salt, and pepper. Taste and adjust acidity or sweetness.

Prep the salad base. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and herbs. Toss with half the dressing until lightly coated.

Add avocado. Halve, pit, and slice the avocado. Fan the slices over the dressed greens. Season the avocado with a pinch of salt and a squeeze of lemon for brightness.

Top with salmon. Nestle the warm salmon flakes over the salad. If using capers, scatter them now. Drizzle with remaining dressing.

Crisp skin bonus. Break the crispy skin into bite-sized shards and sprinkle over the top like savory croutons. This adds crunch and umami.

Serve immediately. Finish with a crack of black pepper and, if you like, a final thread of olive oil.