Toss the cucumbers and celery with 1 teaspoon of salt and transfer to a sieve or colander. Let stand while you cook the salmon.
Heat a large, heavy skillet over high heat. While it’s heating, sprinkle the salmon with 1 teaspoon salt, ½ teaspoon black pepper and the garam masala.
Add the canola oil to the skillet and add the fish, skin-side down. Cook until the skin is crispy, about 3-4 minutes. Turn and cook another 2-3 minutes or until the fish is cooked to your liking. Remove the fish to plates.