1
Pat salmon dry and liberally season with salt and pepper.
2
In a medium mixing bowl, stir the watermelon, onion, cucumber, and cilantro together, and squeeze the juice from the lime over top. Season to taste with salt and pepper.
3
Heat a heavy skillet over medium heat until hot.
4
Add the olive oil to skillet. When oil starts to simmer, place salmon in skillet, skin side down.
5
Cook without moving for 3 minutes. [Optional: Salmon can also be grilled on tin foil with the olive oil.]
6
Flip salmon over, and cook until crispy on the outside and just cooked through in the center (about 3 minutes). Remove skin with fish spatula.
7
Place salmon on plate and spoon salsa over top. Serve hot.