Begin by preparing the vegetables. Thinly slice the red onions and soak them in ice water for 5–10 minutes to reduce their sharpness, then drain and set aside. Finely shred the cabbage or greens and arrange them as a bed on a serving plate.

Slice the fresh, sashimi-grade salmon into thin, bite-sized pieces and neatly layer them over the bed of cabbage or greens.

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar or lime juice, 1 teaspoon of sesame oil, 1 teaspoon of honey or brown sugar (if desired for sweetness), and a pinch of chili flakes (optional for a touch of heat).

Drizzle the prepared dressing evenly over the salmon and vegetables.

Garnish the dish with a sprinkle of sesame seeds, thinly sliced red onions, fresh cilantro (or parsley), and finely chopped green onions.

Serve immediately as a refreshing appetizer or light main course. Optionally, pair with steamed rice or enjoy as is.