This appetizer brings together buttery salmon, crispy rendered skin, and a bold wasabi mayonnaise for a fusion-style dish that’s punchy, rich, and perfect for small bites or sharing. The key is mastering crispy salmon skin—pan-seared to perfection and served either whole or cut into poppable cubes.
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Pat salmon skin very dry with paper towels.
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Slice into 1.5-inch cubes or leave as one large fillet if preferred.
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Season both sides with salt and pepper.
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Heat oil in a nonstick or stainless-steel skillet over medium-high heat.
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Place salmon skin-side down, pressing gently for the first 20 seconds to prevent curling.
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Cook without moving for 5–6 minutes, until skin is golden and crisp.
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Flip and cook the flesh side for 2–3 minutes, depending on doneness preference.
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Transfer to a plate and let rest.
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In a small bowl, mix mayo, wasabi paste, vinegar, and soy sauce (if using).
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Taste and adjust heat or acidity as needed. Chill until ready to serve.
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Arrange salmon skin-side up for presentation.
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Sprinkle with sesame seeds and chopped chives.
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Serve with a dollop or side dish of wasabi mayo and lemon wedges.
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Excellent as a finger food, tapas, or alongside sushi rice
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Pairs well with a chilled sake, crisp white wine, or Japanese beer
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To get extra crispy skin, lightly score it with a knife before searing.
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Swap wasabi for horseradish or sriracha if you prefer a different kind of heat.
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Turn this into a main by serving the salmon over rice bowls or soba noodles with the mayo drizzled on top.
Ingredients
Directions
-
Pat salmon skin very dry with paper towels.
-
Slice into 1.5-inch cubes or leave as one large fillet if preferred.
-
Season both sides with salt and pepper.
-
Heat oil in a nonstick or stainless-steel skillet over medium-high heat.
-
Place salmon skin-side down, pressing gently for the first 20 seconds to prevent curling.
-
Cook without moving for 5–6 minutes, until skin is golden and crisp.
-
Flip and cook the flesh side for 2–3 minutes, depending on doneness preference.
-
Transfer to a plate and let rest.
-
In a small bowl, mix mayo, wasabi paste, vinegar, and soy sauce (if using).
-
Taste and adjust heat or acidity as needed. Chill until ready to serve.
-
Arrange salmon skin-side up for presentation.
-
Sprinkle with sesame seeds and chopped chives.
-
Serve with a dollop or side dish of wasabi mayo and lemon wedges.
-
Excellent as a finger food, tapas, or alongside sushi rice
-
Pairs well with a chilled sake, crisp white wine, or Japanese beer
-
To get extra crispy skin, lightly score it with a knife before searing.
-
Swap wasabi for horseradish or sriracha if you prefer a different kind of heat.
-
Turn this into a main by serving the salmon over rice bowls or soba noodles with the mayo drizzled on top.