Broil the salmon at 425 degrees for about 15 minutes (until it flakes with a fork). Let cool and then flake into bite size pieces.
While the salmon is cooking, dice the pepper,halve the tomatoes, slice the green onions and dice the avocado.
Place the cooled, flaked salmon and red pepper, tomatoes, green onion and avocado in a mixing bowl. Squeeze the juice of one lime and 1 tsp of olive oil over the top. Add kosher salt, black pepper and chili powder to taste. Toss gently to mix.
Refrigerate several hours or overnight to allow flavors to marry.