Pat salmon* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes.

Flip salmon and cook until cooked through, 1-2 minutes more.

Transfer to a plate to rest. TIP: While salmon cooks, move on to Step 2.

While salmon cooks, wash and dry produce.

Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. Halve tomatoes.

In a large bowl, whisk together cream cheese, sour cream, garlic powder, half the Everything Bagel Seasoning, juice from half the lemon, 1 TBSP water, ¼ tsp sugar, a large drizzle of olive oil, and pepper (2 TBSP water and ½ tsp sugar for 4 servings).

To bowl with dressing, add lettuce, cucumber, tomatoes, and crispy fried onions. Toss until evenly coated.

Using a fork, break salmon into large pieces.

Divide salad between plates. Top with salmon and remaining Everything Bagel Seasoning. Serve with remaining lemon wedges on the side.