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In a large bowl, whisk together 2 tablespoons harissa, 1½2 teaspoons sesame oil, 2 tablespoons olive oil, and ½ teaspoon salt until incorporated.
Use your knife to cut away the peel and any white pith from 1 grapefruit and 1 orange; discard. Remove the grapefruit and orange segments from between the membranes and tear them in half, creating irregular 1-inch pieces of flesh. Add them to the harissa vinaigrette.
Cut 1 lemon in half, and squeeze the juice from 1 of the halves into the bowl, stirring to combine. Cut the remaining half into wedges for serving. Wipe your cutting board clean.
Trim and discard the stalks and fronds of 2 medium fennel bulbs and cut the bulb in quarters through the root end. Then slice lengthwise as thinly as possible. Pull up this video if you need some help in the fennel slicing department.
Add the sliced fennel to the bowl but don't combine just yet. Chill the salad until ready to serve.
Pat the salmon fillets dry with paper towels.? Season the fillets all over with 2 teaspoons salt. Place each skin-side down in a large, dry nonstick skillet.
Set the skillet over medium heat and cook, undisturbed, pressing firmly on each fillet to make sure all the skin is making contact with the pan, until the skin is very crispy and releases easily from the pan, 10 to 12 minutes.
Flip the salmon and cook until not quite cooked through but close to it, just 1 minute longer. You will be able to tell by looking at the sides of the fillet, which turn from translucent to opaque as the salmon cooks. The sides should appear mostly opaque with a small area of translucency in the middle.
Transfer each fillet to a plate, skin-side up to keep it nice and crisp.
Toss the fennel and citrus a few times to evenly coat in the dressing. Taste the salad; if you think it could use a little more heat, add another tablespoon or two of harissa.
Pile the salad alongside the salmon, drizzling any extra vinaigrette over top, and serve with the lemon wedges alongside.