Salmon-ster Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper per fillet (use total amounts noted in ingredients). Let sit at room temperature while you assemble toppings, about 10 minutes.

Make crab-cream cheese filling

In a bowl, gently fold together the flaked crab meat (1 cup), softened cream cheese (4 tbsp), lemon juice (1 tbsp), remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper until combined but still slightly chunky. Taste and adjust lemon or salt if needed. If using imitation crab, shred it finely before mixing.

Prepare avocado

Halve, pit and peel the avocado. Mash half of the avocado flesh with a fork until mostly smooth with a few small chunks; reserve the other half as thin slices for garnish if desired. Season the mashed avocado with a pinch of salt and a few drops of lemon juice to prevent browning.

Top salmon

Spoon a thin layer (about 1 tbsp) of mashed avocado onto the top of each seasoned salmon fillet, then divide the crab-cream cheese mixture over the avocado, gently pressing it so it adheres to the fish (about 2–3 tbsp per fillet). Set fillets aside on a plate.

Sear or roast salmon

Heat a heavy skillet over medium-high heat and add 1 tbsp neutral oil. When oil is shimmering, add salmon fillets, topping-side up first so searing cooks the underside without displacing topping. Sear 3–4 minutes until the bottom is golden brown. Carefully flip using a spatula so the topped side faces down for 30–60 seconds to set (if worried about losing topping, transfer seared fillets to a 400°F/200°C oven for 4–6 minutes until salmon reaches desired doneness: 125–130°F for medium-rare). Remove salmon to a warm plate and rest 2 minutes.

Whisk together soy sauce (3 tbsp), rice vinegar (1 tbsp), mirin (1 tbsp), sesame oil (1 tsp), sugar (1 tsp), grated ginger (1/2 tsp) and toasted sesame seeds (1 tsp). Taste and adjust balance — add a touch more sugar for sweetness or a squeeze of lemon/yuzu if you want brighter acidity. Let sit for at least 5 minutes to meld flavors.

Arrange the rested salmon on serving plates. Drizzle about 1 tbsp of the Japanese dressing over each fillet and around the plate (reserve remaining dressing for additional drizzle).

Top each fillet with a small handful of microgreens (about 1/4 cup per fillet) and sprinkle fried onions (about 2 tbsp per fillet) for crunch. Scatter sliced avocado if you reserved slices, and finish with a light sprinkle of chives.

Serve immediately with extra dressing on the side. Leftover dressing keeps refrigerated up to 3 days.