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Ingredients
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Salmon
Togarashi Aioli (gluten-free)
Serrano Pepper Garnish & Accompaniments
Method
Salmon
Prepare
Remove salmon from refrigerator 15–20 minutes before cooking to take the chill off. Pat fillets dry thoroughly with paper towels (this ensures good browning). Season both sides with kosher salt and freshly ground black pepper.
Cook
Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to prevent curling. Reduce heat to medium and cook without moving for 4–5 minutes, until the skin is crisp and the sides are cooked about two-thirds of the way up.
Flip the fillets carefully and add 1 tablespoon unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets for 30–60 seconds to finish cooking (for medium doneness aim for internal temp of 125–130°F / 52–54°C). Remove salmon to a warm plate and let rest 2 minutes.
Togarashi Aioli (gluten-free)
Mix Aioli
In a small bowl combine 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt (if using), 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil, and 1 teaspoon shichimi togarashi. Add 1/2 teaspoon grated garlic, 1/2 teaspoon honey (optional) and 1/4 teaspoon kosher salt and a pinch (1/8 tsp) black pepper. Whisk thoroughly until smooth and taste; adjust lime, salt, or togarashi as needed. Keep chilled until ready to serve.
Serrano Pepper Garnish & Assembly
Prepare Serranos and Garnishes
Trim stems from serrano peppers. For a milder finish, remove seeds and ribs; for more heat, leave intact. Very thinly slice serranos into rounds. Thinly slice scallions on a bias, separating whites and greens. Roughly chop cilantro leaves and prepare lime wedges.
Plate: Place a small bed of microgreens or baby arugula on each plate if using. Spoon about 1 tablespoon of togarashi aioli next to or on top of the greens. Set a salmon fillet atop the greens or beside the aioli. Spoon an additional 1 teaspoon of aioli over each fillet if desired.
Garnish: Scatter serrano slices (to taste) and sliced scallion whites over the salmon, sprinkle with scallion greens and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the fish.
Notes: If preparing for diners with different spice tolerances, serve extra aioli and serranos on the side. Confirm your shichimi togarashi is labeled gluten-free if needed.