In a small bowl, combine yogurt, cucumber, mint, olive oil, onion, salt and pepper. Cover and refrigerate until ready to serve.
In a small bowl, mix together ginger, garlic, curry powder, lemon juice, paprika, salt, cinnamon and cayenne. Place salmon in a microwave-safe baking dish. Spread ginger-curry mixture over salmon.
Cover with plastic wrap, venting in one corner. Microwave on high for 5 minutes. Let rest for a few minutes.
Slip thin spatula underneath skin and lift salmon off; serve salmon with yogurt sauce on the side. Serve with sautéed broccoli rabe and cooked white rice, if desired.
