In a bowl, combine the cucumber, tomatoes, bell pepper, shallot, and chopped cilantro. Toss gently to mix. In a small bowl, whisk together the lime juice, 1 tsp of the canola oil, the honey, red pepper flakes, and 1/2 teaspoon of the salt. Pour lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspon salt and the black pepper. In a large, non stick frying pan, heat the remaining 1/2 teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, 4-5 min on each side.
Transfer salmon to warmed individual plates and top each with one-fourth of the salsa. Serve immediately.