Pat your salmon dry using a paper towel. Set aside on the counter for 10 minutes or so to come closer to room temp.

Meanwhile, prepare your zesty dressing:

In a small bowl, whisk your freshly squeezed lemon juice, lemon zest, oil, sea salt, pepper, raw honey/maple syrup, and Dijon until well combined.

Pour about 1/3 of this dressing over your raw salmon and rub it on all sides to coat well.

Reserve the remaining portion of your zesty dressing mixture to use as salad dressing, making sure it doesn't touch the raw fish.

Preheat a large skillet to medium-high before adding the fish.

Cook your salmon filets around 5 minutes per side until golden and flaky, flipping once. Actual cooking time will vary depending on the thickness of your fish.

Meanwhile, in a large bowl (or use 4 single-serving bowls) add your chopped lettuce, cilantro leaves, cucumber, and onion. Drizzle with the reserved dressing and toss.

Top your salad with cooked flaky salmon and serve immediately.