Heat salted salmon in a frying pan over medium heat until browned. Flip, cover with a lid, and cook on low heat for about 3 minutes until cooked through. Remove from pan.

Remove skin and bones from the salmon and flake the meat. Slice cucumber thinly, sprinkle with salt, let sit for 5 minutes, and pat dry. Trim the roots of kaiware sprouts and cut into bite-sized pieces.