Into a mixing bowl, add Avocado (4), Red Onion (1/2 cup), Cucumber (1/4 cup), and Spring Onion (1/4 cup).
Squeeze some Lime Juice (1 tablespoon) over the top and then add Fresh Cilantro (1/4 cup). Season with Sea Salt (1/2 teaspoon), then mix it very well until everything is combined. Set aside.
Into a small mixing bowl, add Salt (1/2 teaspoon), Garlic Powder (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Paprika (1/2 teaspoon), Onion Powder (1/2 teaspoon), Cayenne Pepper (1/8 teaspoon), Dried Oregano (1/2 teaspoon), and Dried Thyme (1/2 teaspoon). Mix well.
Drizzle Olive Oil (to taste) over the Skin-On Salmon Fillet (4), then rub the fish with the spice mix.
Place the salmon skin-side down into a medium-high heat nonstick pan and cook for 4 minutes on the skin side.
Flip and cook for 1 minute on the other side. The cajun spices will give a wonderful color to the salmon.
Heap the salsa into the center of each plate and then place the salmon on top. Garnish with Lime (to taste).