In a small bowl or jar, combine the sliced red onion, apple cider vinegar, sugar, and salt. Toss and let sit for at least 20–30 minutes (or up to a few hours) covered in the fridge.

In a medium pot, combine quinoa, water, broth, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

In a bowl, combine orange juice, Greek yogurt, olive oil, Dijon, garlic, honey, and red wine vinegar. Blend or whisk until smooth and creamy. Season with salt and pepper to taste.

In a large bowl, whisk together olive oil, orange juice, honey, garlic, Dijon, and all spices. Add salmon cubes and toss gently until fully coated.

Oven Method (Default). Preheat oven to 420°F. Arrange salmon on a parchment-lined baking sheet in a single layer. Bake for 10–12 minutes, until cooked through. Finish: Broil on high for 2 minutes to get those slightly caramelized, golden edges.

Skillet Method. Heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Add salmon in a single layer (don’t overcrowd). Cook for 2–3 minutes per side, until golden and cooked through. Spoon any remaining glaze over top while cooking for extra flavor.

Air Fryer Method. Preheat air fryer to 400°F. Place salmon bites in a single layer (work in batches if needed). Air fry for 7–9 minutes, shaking halfway through, until crispy on the edges and cooked through.

Divide quinoa between bowls. Top with salmon bites, pickled onions, avocado, cucumbers, edamame, green onions, and fresh herbs. Drizzle generously with citrus vinaigrette, sprinkle with sesame seeds, and finish with salt and pepper.