3/4 teaspoonground turmeric(note: adjusted recipe to add more)
1large carrot,shredded
1 1/2tabblespoonschopped cilantro,
1tablespoonolive oil
1tablespoon fresh lemon juiceplus more
Fine sea salt
Freshly ground black pepper
Cucumber-Yogurt Sauce (optional; can include for more taste or exclude for simplicity)
1/2cupplain greek yogurt
1smallgralic clove,grated
1tablespoonfinely grated lemon zest
1tablespoon fresh lemon juice
1cucumber,peeled, thinly sliced
Fine sea salt
Freshly ground pepper
Salmon
1 1/2poundssalmon,preferably wild-caught sockeye or king, skin on, cut into 5 fillets
Fine sea salt
Freshly ground pepper
Cooking spray, or 1 tablespoon neutral oil, such as grapeseed, plus more for drizzling
Flaky sea salt
Instructions
For the turmeric 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 Tablespoon of 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.
For the cucumber-yogurt sauce (optional)
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.
For the salmon and assembly
Season salmon with fine sea salt and pepper.
Heat cooking spray or 1 tablespoon of 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.