Seared Butterfly Spicy Salmon Recipe

Butterfly & prep salmon

Pat the salmon fillet dry with paper towel. If not already butterflied, place skin-side down and carefully cut horizontally almost through the fillet to open it like a book (butterflying) so you have a thinner, wider piece that cooks evenly. Trim any bones and excess fat. Season the flesh lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Make spicy marinade

In a small bowl whisk together 2 tbs soy sauce, 1 tsp sesame oil, 1 tbs sriracha, 1 tbsp lime juice, 1 tsp grated ginger, minced garlic, 1 tsp honey, and 1/2 tsp salt. Taste and adjust heat or sweetness to preference.

Marinate salmon

Place the butterflied salmon in a shallow dish or resealable bag and pour half of the marinade (reserve the rest for glazing) over the salmon, making sure the flesh is coated. Marinate for 15–20 minutes at room temperature (or up to 30 minutes in the fridge). Remove salmon from fridge 10 minutes before cooking if chilled.

Sear salmon

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbs neutral oil and let it shimmer. Place salmon skin-side down and press gently to ensure even contact. Sear without moving for 3–4 minutes until skin is crisp and the lower flesh has cooked about two-thirds of the way up. Flip carefully and spoon the reserved marinade over the top, searing the flesh side for 1–2 minutes more to create a lightly charred glaze. Internal temperature should reach about 125–130°F (52–54°C) for medium-rare to medium; cook a minute longer if you prefer well done. Remove salmon to a cutting board and let rest 3–4 minutes before slicing or serving whole.

Prepare salad ingredients

While the salmon marinates, in a medium bowl combine 8 oz crab meat (flakes picked and checked for shells), 1 cup diced ripe avocado, 1/2 cup diced seeded cucumber, 1 tbsp thinly sliced green onion, and 1 tbsp chopped cilantro.

Dress the salad

In a small bowl whisk together 2 tsp mayonnaise, 1 tsp lime juice, 1/2 tsp toasted sesame seeds, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over the crab-avocado-cucumber mixture and gently fold to combine, taking care not to mash the avocado. Taste and adjust seasoning. Keep chilled until ready to serve.

Plate by spooning a generous portion of the crab-avocado-cucumber salad onto each plate (or arrange down the center if serving the whole fillet). Place the butterflied seared salmon atop or beside the salad. Garnish with microgreens or cilantro sprigs, a light drizzle of extra sriracha or chili oil to taste, sprinkle of toasted sesame seeds, and serve with lime wedges on the side.

Serve immediately while the salmon is warm. If slicing the salmon into portions, slice across the butterflied fillet into 1–1.5 inch pieces and fan them over the salad for an attractive presentation.