Keep salmon chilled until ready. Using a very sharp knife, trim any skin or silver skin and remove pin bones. Pat the salmon dry with paper towels. Place salmon on a cutting board and slice very thinly on a 45° angle into translucent carpaccio-style slices (aim for 1–2 mm thick). Arrange slices evenly on a chilled serving plate, slightly overlapping.

Make dressing

In a small bowl whisk together fresh lime juice, rice vinegar, soy sauce, extra-virgin olive oil, sesame oil, and honey until combined and slightly emulsified. Taste and adjust balance — more lime for brightness, a pinch more honey if too tart.

Lightly season the salmon with 1/4 tsp kosher salt and a few grinds of black pepper. Drizzle about 1 tablespoon of the dressing evenly over the laid-out salmon slices; reserve the remaining dressing for plating.

Aromatics & seasoning

Scatter the finely grated ginger and thinly sliced shallot evenly over the dressed salmon so the thin slices pick up flavor without overpowering the fish.

Sprinkle the thinly sliced scallions, chopped cilantro, toasted sesame seeds, and red pepper flakes evenly across the salmon. Allow the salmon to marinate in the dressing and aromatics for 5–8 minutes at cool room temperature or in the refrigerator for up to 15 minutes — just long enough to meld flavors but not to cook the fish.

Accompaniments & garnish

While salmon rests, fan the avocado slices and arrange cucumber slices and microgreens on the plate around or atop the salmon as desired.

Finish by drizzling any remaining dressing over the avocado and greens. Add a final pinch of sesame seeds and a squeeze of lime wedge over the top. Serve immediately with crispy wonton chips or toasted baguette slices on the side so guests can scoop salmon and garnishes.