Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Make the candied pecans: in a medium bowl, whisk together 2 tablespoons corn syrup, 1 tablespoon sugar, 1/4 teaspoon salt, and 1/2 teaspoon cayenne; add 1 cup pecan halves and stir to coat.
Spread the coated pecans in a single layer on the prepared baking sheet and bake 5 minutes; stir, then bake another 10 minutes until fragrant and glossy. Let cool on the sheet.
Make the vinaigrette: in a bowl, whisk 3 tablespoons raspberry balsamic vinegar, 1 tablespoon lemon juice, and 1 teaspoon honey; slowly whisk in 1/4 cup canola oil until emulsified. Season to taste with salt and pepper and set aside.
Season the 4 salmon fillets with kosher salt, freshly ground black pepper, and 1/4 teaspoon paprika.
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the salmon, skin side up, and cook about 4 minutes.
Flip the salmon and cook about 4 more minutes, until the salmon reaches medium-rare to desired doneness. Remove from heat and let rest briefly.
Assemble the salad: in a salad bowl, toss 1/2 cup mixed greens with 1/2 cup dried cranberries, 1/2 small thinly sliced red onion, and 1/2 cup crumbled feta.
Divide the salad among 4 plates, top each with a seared salmon fillet and a handful of candied pecans, then drizzle with the vinaigrette to serve.
