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Crisp-skinned salmon meets a tangy, refreshing smashed cucumber salad and a homemade chile crunch in this perfect summer dinner. It’s spicy, crunchy, savory, and comes together in under 30 minutes.

Ingredients

For the Chile Crunch:

• ¼ cup vegetable or avocado oil

• 2 tbsp crushed red pepper flakes (adjust to taste)

• 1 tbsp toasted sesame seeds

• 2 cloves garlic, thinly sliced

• 1 small shallot, thinly sliced

• ½ tsp sea salt

• ¼ tsp sugar

For the Salmon:

• 4 (6 oz) salmon fillets, skin-on

• Salt and freshly ground black pepper

• 1 tbsp neutral oil (for pan-searing)

For the Smashed Cucumber Salad:

• 1 English cucumber (or 2 Persian cucumbers)

• ½ tsp salt

• 1 tbsp rice vinegar (or black vinegar)

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp sugar

• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Make the Chile Crunch

1. In a small saucepan, heat the oil over medium-low heat.

2. Add garlic and shallot. Cook for 2–3 minutes until golden and crispy. Remove with a slotted spoon and set aside.

3. In a heatproof bowl, combine red pepper flakes, sesame seeds, salt, and sugar.

4. Carefully pour the hot oil over the pepper mixture. Stir in the crispy garlic and shallot.

5. Let cool. (Store leftovers in a jar in the fridge for up to 2 weeks.)

2. Make the Smashed Cucumber Salad

1. Wash the cucumber. Cut off the ends.

2. Smash the cucumber with the flat side of a knife or a rolling pin until it cracks open.

3. Cut the smashed cucumber into bite-sized chunks.

4. In a bowl, toss cucumber with salt. Let sit for 10 minutes, then drain excess water.

5. In a small bowl, mix rice vinegar, soy sauce, sesame oil, minced garlic, and sugar.

6. Pour dressing over the cucumber, add cilantro if using, and toss. Set aside.

3. Cook the Salmon

1. Pat salmon fillets completely dry with paper towels. Season skin side generously with salt, flesh side with salt and pepper.

2. Heat 1 tbsp oil in a non-stick skillet over medium-high heat.

3. Place salmon skin-side down. Press gently with a spatula for 10 seconds to prevent curling.

4. Cook for 4–5 minutes until skin is golden and crispy. Flip and cook for another 2–3 minutes for medium, or longer if desired.

4. Assemble

1. Spoon a generous amount of smashed cucumber salad onto each plate.

2. Place a salmon fillet on top (or alongside) the salad.

3. Drizzle with homemade chile crunch.

4. Serve immediately with rice or on its own.

Tips

• For extra heat, add a pinch of gochugaru or cayenne to the chile crunch.

• Make the chile crunch ahead of time – the flavors deepen overnight.

• If you don’t want to make your own chile crunch, use a store-bought version like Lao Gan Ma.

Enjoy this bright, bold, and satisfying summer dinner!