Mix the onions in a jar with the apple cider vinegar, garlic clove, honey, and salt and pepper. Cover the onions with water. Mix well and cover. Allow to sit in the fridge overnight.
For the dressing, mix the vinegar, aminos, mustard, garlic, and honey in a mixing cup. Whisk together and slowly drizzle the oil in as you continue to whisk. Continue until all the oil is added and the mixture is combined. Set aside until ready to use, vigorously whisking if it separates.
Preheat a nonstick frying pan to medium high heat. Season the salmon with paprika, garlic powder, salt, and pepper. Add some oil to the pan and cook the salmon about 3-5 minutes a side until browned on both sides and cooked through.
Build the salad starting with the lettuce, then arrange the cucumber, eggs, avocado, tomatoes, pickled onion, and salmon on the dish. Drizzle with the dressing and serve.