Add all of the ingredients for the vinaigrette to a blender and blend until smooth. Transfer to a jar or sealable container and refrigerate until ready to use.

Stir together the ingredients for the salsa in a bowl. Refrigerate until ready to use.

Add the ingredients for the salad to a large serving bowl and toss in desired amount of strawberry vinaigrette. Refrigerate until the salmon is ready.

Place the salmon on a large plate, baking sheet, or in a large casserole dish. Drizzle with olive oil. Use your hands to spread the oil over the flesh so that the whole surface is coated. Stir together all of the spices (or use your favorite spice blend) and sprinkle them over the fish.

Scrape any food particles off of your grill and spray (or brush) it with oil. This ensures the fish will not stick to the grill. Preheat the grill to medium-high (about 400 to 450 degrees F), keeping the grill covered. Note: if you're using a charcoal grill, ignite the coals in a charcoal chimney starter and allow them to heat until many of the coals are white before spreading them into the grill.

Place the salmon filet on the grill skin-side down and cover the grill, leaving the fish untouched for 5 to 6 minutes. Carefully flip and cook on the other side about 2 minutes, or until grill marks appear. Note: Salmon filets that are one inch thick or less will take about 8 minutes total on the grill. Thicker filets will require 10 to 12 minutes. You can cook the salmon for less time if you want the center of the fish to be rare). Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Insert a meat thermometer into the thicket part of the filet to get an accurate read on the temperature.

Transfer the grilled salmon to a cutting board and let salmon rest for at least 10 minutes. Use a sharp knife to cut smaller fillets to serve.

Serve arugula salad with salmon and top with strawberry salsa.