The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it’s cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.
Cucumber-Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 small garlic clove, grated
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 cucumber, peeled, thinly sliced
- Fine sea salt, freshly ground black pepper
Carrot Salad
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 1 large carrot, shredded
- 1½ tablespoons chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice, plus more
- Fine sea salt, freshly ground black pepper
Salmon and Assembly
- 1½ pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets
- Fine sea salt, freshly ground black pepper
- 1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling
- Flaky sea salt
Preparation
Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper.
Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.
Carrot Salad
Toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15-20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.
Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.
Salmon and Assembly
Season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3-4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1-2 minutes for medium rare.
Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.
