4 6-ounce center-cut salmon fillets (about 1 inch thick), with skin
2 teaspoons sesame seeds
1 English seedless cucumber, thinly sliced
4 to 5 radishes, thinly sliced
1/2 jalapeno, stemmed, seeded, and finely chopped
1, 1-inch piece fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon rice vinegar
Kosher salt and freshly ground black pepper
1/4 teaspoon dark sesame oil
1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.