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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with aluminum foil and place the salmon skin-side down on the foil.
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3
Drizzle the oil over the salmon, rub it into an even layer with your fingers, and season generously with salt and pepper.
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4
Bake the salmon until its just opaque all the way through or the center of the thickest part of the fillet registers 135 degrees F to 140 degrees F on an instant-read thermometer, about 10 to 17 minutes.
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5
Using a flat spatula to get between the skin and the flesh, lift up the salmon and transfer it to a plate, leaving the skin behind.
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6
(Its OK if the salmon falls apart a little bit.)
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7
Discard the foil and skin.
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8
Let the salmon cool slightly at room temperature, about 5 minutes.
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9
Refrigerate uncovered until completely chilled, at least 2 hours.
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10
(If youre not using it right away, cover the chilled salmon and refrigerate it up to 24 hours.)
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11
Stir together the onion and vinegar in a large, nonreactive bowl and let it sit for 15 minutes.
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12
Using your hands, flake the chilled salmon into bite-size pieces and place them in the bowl with the onion-vinegar mixture.
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13
Add the remaining ingredients and gently stir to combine, being careful not to break up the salmon too much.
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14
Taste and season with additional salt and pepper as needed.
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15
Serve immediately or chill for up to 4 hours.
