In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and honey to create the dressing.

Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper.

Heat the olive oil in a non-stick skillet over medium-high heat.

Place the salmon skin-side down in the pan and cook for 4-5 minutes until the skin is crispy.

Flip the salmon and cook for another 2-3 minutes, or until cooked through to your preference.

Drizzle half of the dressing over the salmon in the pan during the last minute of cooking to glaze it slightly.

In a large bowl, toss the mixed greens and sliced cucumber.

Divide the salad onto plates and top with the warm salmon and sliced avocado.

Drizzle the remaining dressing over the salad and garnish with toasted sesame seeds before serving.