Step 1: Prep salmon
This one is a wild Pacific salmon fillet, about 1.6 pounds, and fits nicely in standard Pyrex baking dish.
Spray canola oil in the baking dish, drop in the clean/dry salmon, and squeeze a lemon over the top. This will marinate while you prepare the salsa. The lemon juice will cause the salmon to turn a bit whitish on top as the acid 'cooks' or denatures the top layer of proteins.
Now leave it alone and go prepare the salsa.