Combine the finely diced sushi‑grade salmon (6 oz) with the minced shallot, chopped capers, and sliced chives in a medium bowl. Add 2 tsp mayonnaise, 1/2 tsp Dijon, 1 tsp lemon juice and gently fold to combine.

Season with 1/2 tsp salt, 1/4 tsp black pepper and drizzle 1/2 tsp truffle oil (or fold in a few thin shavings of fresh truffle). Taste and adjust lemon, salt or truffle oil as desired. Cover and chill while you grill the salmon (can be made up to 2 hours ahead).

Slaw

Make slaw

In a bowl toss together shredded green cabbage (2 cups), shredded red cabbage (1 cup) and julienned carrot. In a small bowl whisk rice vinegar (2 tbsp), mayonnaise (2 tsp), sesame oil (1/2 tsp), honey (1/2 tsp), salt (1/2 tsp) and pepper (1/4 tsp) until smooth.

Pour dressing over the vegetables and toss to coat. Let sit 10–15 minutes to soften and meld flavors. Refrigerate if not using immediately.

Salmon & Assembly

Preheat and season

Preheat grill or grill pan to medium‑high (about 425°F / 220°C). Pat salmon fillets dry with paper towels. Rub each fillet with 1/2 tbsp olive oil. Season flesh side with kosher salt (about 3/8 tsp per fillet) and black pepper (~1/4 tsp per fillet). Sprinkle togarashi evenly over the flesh (about 1/4 tsp per fillet) and lightly brush skin with remaining olive oil.

Grill salmon

Place salmon skin-side down on the hot grill. Cook without moving for 4–5 minutes until the skin is crisp and the fish releases easily. Flip and cook 1.5–3 minutes more, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium‑rare to medium. Remove from grill and let rest 2–3 minutes.

Toast brioche

While salmon rests, heat a skillet over medium heat and melt 1 tbsp butter. Add brioche buns or slices and toast until golden, about 1 minute per side. Keep warm.

Plate and finish

Place a toasted brioche piece on each plate. Spoon a generous tablespoon of truffle tartare onto each brioche (reserve some for garnish if desired). Top with a grilled salmon fillet. Add a mound of slaw alongside or on top for crunch. Garnish with microgreens or parsley and a lemon wedge. Serve immediately.