1. Sprinkle salmon with 1/2 tsp/2 mL of the salt; let stand for 10 minutes.

2. In medium skillet, heat 1 tbsp/15 mL of the oil over medium-high heat; sauté onions, hot pepper, mint and remaining salt until onions are softened, about 1 minute. Scrape into bowl; set aside.

3. Add remaining oil to skillet; heat over medium heat until oil thermometer registers 250°F/120°C or until small bubbles appear around edge of dry wooden spoon inserted into oil. Place salmon in oil; cover and reduce heat to low.

4. Poach, turning once, until fish flakes easily when tested, about 10 minutes. Remove salmon with slotted spoon; drain well. Stir lemon juice into reserved mint mixture; spoon over salmon.