Salmon Recipe

Prepare salmon

Pat the salmon dry with paper towels. Trim any remaining skin or connective tissue. Cut into 1/2-inch dice if making a tartare/crudo style, or into 4 to 6 thin sashimi slices if serving as sashimi.

Make marinade

In a small bowl whisk together the light soy sauce, mirin, sesame oil, lime juice, grated ginger, and sea salt until combined.

Gently toss the diced salmon or lightly brush the slices with half of the marinade. Marinate briefly: 5–10 minutes for diced salmon, 1–2 minutes per side for sliced sashimi. Reserve the remaining marinade for finishing.

Halve, pit and peel the avocado. For a composed plate: slice the avocado into 1/4-inch slices. For a tartare: dice the avocado into 1/2-inch pieces. Toss the slices or dice gently with lime zest, lime juice, salt and pepper to prevent browning and season lightly.

If serving with rice, mound warm rice in the center of the plate or bowl and arrange avocado around or on top.

Place the marinated salmon (diced or sliced) over or beside the avocado. If using diced salmon tartare, form a loose mound; if using slices, fan them neatly.

Spoon salmon roe (ikura) in small clusters over the salmon—divide the 2 tablespoons evenly across servings so each bite gets a pop of brine.

Dot the dish with small spoonfuls of chili crisp. Use the full teaspoon sparingly so it accentuates without overpowering—place the oil and some crunchy bits on top of the salmon and avocado.

Scatter thinly sliced scallion, microgreens and toasted sesame seeds over the top for freshness, crunch and color.

Finish by drizzling the reserved marinade lightly over the assembled dish (about half of what remains) and add a squeeze of lemon or lime to taste.

If using nori strips or rice crackers, serve them on the side for scooping, or tuck a strip under the salmon for presentation.

Serve immediately at cool-room temperature. This recipe is best consumed within 30 minutes of assembly for optimal texture—raw salmon should be very fresh and handled cold. Leftovers should be refrigerated and eaten within 24 hours.

Adjust chili crisp to taste; for less heat, use a smaller amount and place it under the roe so the briny pop balances the spice. Swap lime for lemon if preferred.