· 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· 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· 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
Step 1Cucumber-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.Step 2Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.Step 3Carrot 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.Step 4Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.Step 5Salmon 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.Step 6Divide 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.