1 (5-ounce) salmon filet
Coarse kosher or Hawaiian salt
3 tomatoes, seeded and diced
1/3 cup thinly sliced green onions
1/4 cup finely chopped sweet onion
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/2 teaspoon cracked black pepper
Place a layer of salt into a glass baking dish, top with salmon and cover with more salt. Rub the salt into the salmon, cover with plastic wrap and refrigerate overnight.
Rinse the salmon under running cold water and pat dry.
Shred the salmon into a mixing bowl. Add the tomatoes, sweet onion and green onions. Add the lime juice and sugar; season with black pepper. Cover and chill for 1 hour before serving.