Make the hot honey. In a small bowl, stir together honey and red pepper flakes or hot sauce. Add soy sauce and the zest of 1 lime. Set aside to let the flavors meld.

Prep the dressing. In a jar, whisk tahini or yogurt with olive oil, juice of 1 lime, vinegar, garlic, and honey. Thin with a splash of water until pourable. Season with salt and pepper. It should taste bright, creamy, and slightly sweet.

Prep the veggies. Chop the greens, slice cucumber and bell pepper, and shred the cabbage. Dice avocado just before serving. Toss the greens with half the herbs and a pinch of salt to wake them up.

Season the salmon. Pat fillets dry and season both sides with salt and pepper. If the skin is on, leave it—skin helps protect the fish and adds texture.

Cook the salmon. Heat a large nonstick or well-seasoned skillet over medium-high with a swirl of oil. Place salmon skin-side down and cook 4–5 minutes, until the skin is crisp and the sides turn opaque.

Glaze with hot honey. Flip the salmon. Spoon the hot honey mixture over the top and around the fish. Cook 1–3 minutes more, basting once, until the glaze bubbles and the salmon flakes but is still juicy. If the glaze darkens too quickly, lower the heat.

Rest and flake. Transfer salmon to a plate and rest 2 minutes. Flake into large chunks, leaving crispy bits intact.

Assemble the salad. In a large bowl, combine greens, cucumber, bell pepper, cabbage, and green onions. Drizzle with half the dressing and toss lightly so it coats without weighing the greens down.

Add salmon and toppings. Gently add the salmon, avocado, remaining herbs, and nuts or seeds. Spoon over any pan juices. Finish with more dressing to taste and a squeeze of fresh lime.

Taste and adjust. Add a pinch of salt, extra chili for heat, or a drizzle of plain honey if you want more sweetness. Serve right away for maximum crunch.