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Ingredients
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Salmon & Marinade
Togarashi Aioli
Serrano Pepper Relish
Finishing & Garnish
Method
Salmon & Marinade
Prep salmon
Pat salmon fillets dry with paper towels. Check for any pin bones and remove with tweezers if present.
Marinate
In a small bowl whisk together 2 tbs neutral oil, 1 tbsp lime juice, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Brush or spoon the marinade evenly over both sides of the salmon. Let sit at room temperature for 10–15 minutes while you make the aioli and relish (or refrigerate up to 30 minutes).
Cook salmon
Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–6 minutes depending on thickness until the skin is crisp and the salmon is cooked about two-thirds of the way up the side. Flip and cook 30–90 seconds more for medium-rare to medium (internal 120–125°F / 49–52°C). For fully cooked, cook additional 1–2 minutes. Remove from pan and let rest skin-side up for 2 minutes.
Togarashi Aioli
In a small bowl combine 3 tbs mayonnaise, 1 tsp togarashi, 1 tsp lime juice, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey and 1/2 tsp grated garlic. Whisk until smooth.
Taste and adjust seasoning with 1/4 tsp salt and up to 1 tsp water to reach desired consistency (should be creamy but spreadable). Chill until ready to serve. Reserve a small extra pinch of togarashi for garnish if desired.
Serrano Pepper Relish
In a small bowl combine 1 finely minced serrano pepper, 1 tbsp minced shallot, 1 tbsp chopped cilantro, 1 tsp lime juice and 1/8 tsp kosher salt. Stir and taste; if too spicy, add a touch more lime or a small pinch of sugar to balance. Keep refrigerated until plating.
Finishing & Plating
Spoon 1 tbs of the togarashi aioli onto each plate or smear in a streak. Place a salmon fillet on top of the aioli smear, skin-side up.
Top each fillet with about 1 tsp serrano relish, distributing the pepper and shallot evenly over the fish.
Garnish with a sprinkle of toasted sesame seeds, microgreens or cilantro leaves, and a light dusting of extra togarashi if using. Serve immediately with lime wedges on the side.