Salmon Recipe

Prepare sauce

In a small bowl or jar, combine 3 tbs aji amarillo paste, 3 tbs mayonnaise, and 2 tbs plain Greek yogurt. Stir until smooth.

Add 1 tbs fresh lime juice, 1 minced garlic clove, and 1 tsp honey or agave. Whisk to combine.

Slowly whisk in 2 tsp vegetable oil to emulsify the sauce, creating a slightly glossy texture.

Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust: add more lime for brightness, more honey for sweetness, or another 1/2 tbs mayo if you want it creamier.

If the sauce is too thick for drizzling, whisk in up to 1 tbs warm water, 1 tsp at a time, until it reaches a creamy drizzle consistency.

Fold in 1 tbs finely chopped cilantro or chives if using. Transfer sauce to refrigerator while you cook the salmon; it can rest at room temperature for up to 30 minutes or chill for up to 2 days.

Bring salmon to temperature and season

Remove salmon from refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat fillets dry thoroughly with paper towels. Season both sides with a total of 1.5 tsp kosher salt (divide across fillets) and 1 tsp freshly ground black pepper.

Preheat pan

Place a large nonstick or stainless-steel skillet over medium-high heat and let it heat for 2 minutes until hot. Add 2 tbs olive oil and swirl to coat the pan.

Sear salmon skin-side down: Add salmon fillets skin-side down, pressing gently with a spatula for about 10 seconds to prevent curling. Cook without moving for 4–5 minutes, depending on thickness, until the skin is crisp and the flesh is cooked about two-thirds of the way up the sides.

Flip and finish: Add 1 tbs unsalted butter to the pan and flip fillets carefully. Tilt the pan slightly and spoon the melted butter over the tops of the fillets while cooking for an additional 1.5–2 minutes for medium-rare to medium (internal temperature 120–125°F / 49–52°C for medium-rare, 125–130°F / 52–54°C for medium). Adjust time for thicker fillets.

Rest: Transfer salmon to a plate and let rest for 2–3 minutes to allow juices to redistribute.

Optional oven finish (for thick fillets): If fillets are more than 1.25 inches thick, after searing skin-side down 4–5 minutes, transfer pan to a preheated 400°F (200°C) oven and roast 4–6 minutes until desired doneness. Then rest 2–3 minutes.

Serve

Place each salmon fillet on serving plates. Spoon 1.5–2 tbs of Aji Amarillo Sauce over each fillet and serve extra sauce on the side. Garnish with microgreens or baby arugula, a sprinkle of toasted sesame seeds, and lemon wedges. Serve immediately.

Adjust heat: Aji amarillo paste varies in heat; start with 2 tbs if you prefer milder sauce, or add up to 4 tbs for a spicier kick. Balance with extra yogurt or honey if too hot.

Make-ahead: Sauce keeps covered in the refrigerator for up to 3 days. Bring to room temperature before serving to soften flavors.