Spicy Salmon Recipe

Prepare salmon

Pat the salmon dry with paper towels. Trim any connective tissue and check for bones. Cut the salmon into small 1/4- to 1/2-inch dice so the pieces are uniform for a chopped presentation (about 3/4 to 1 cm). Place diced salmon in a chilled bowl.

Make spicy marinade

In a small mixing bowl combine soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, lime juice, toasted sesame seeds, salt, and black pepper. Whisk until smooth and slightly emulsified. Taste and adjust: add more sriracha for heat, more mayo for creaminess, or more soy for saltiness.

Pour about two-thirds of the spicy marinade over the diced salmon and gently toss with a rubber spatula to coat evenly. Let the salmon sit in the marinade for 5–10 minutes in the refrigerator to absorb flavor. Reserve the remaining marinade to dress vegetables and finish the dish.

Prepare cucumber

Peel the cucumber if desired and cut lengthwise. Remove seeds with a spoon if large and watery. Finely dice until you have about 1/2 cup. If cucumber is especially watery, place diced pieces in a paper towel-lined bowl and gently press to remove excess moisture.

Prepare avocado

Halve, pit, and scoop the avocado. Dice into pieces similar in size to the salmon (about 1/4- to 1/2-inch). Toss avocado gently with a teaspoon of the reserved marinade to prevent browning and to add flavor.

Chop aromatics

Thinly slice the green onion, separating whites and greens. Roughly chop cilantro if using. Reserve a few green onion greens for garnish.

Add the diced cucumber, avocado (lightly dressed), and most of the sliced green onion whites to the marinated salmon. Gently fold everything together with a rubber spatula until combined, taking care not to mash the avocado. Taste and adjust seasoning with reserved marinade, salt, or a squeeze of lime if needed.

Plate the chopped spicy salmon mixture on a serving dish or divide among bowls. Sprinkle toasted sesame seeds and toasted nori strips or furikake over the top if using. Garnish with remaining green onion greens and cilantro.

Serve immediately with lime wedges on the side and crushed chili crisp or extra sriracha available for guests to add heat. Offer steamed rice, crispy wonton chips, or cucumber slices for scooping.