• 2 garlic cloves, thinly sliced
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil, divided
  • 1 tsp sesame seeds, divided, plus more for serving
  • 3 8-ounce skin-on center-cut wild caught salmon fillets
  • 1 bunch scallions
  • 1 Fresno chile, thinly sliced
  1. Whisk garlic, lime juice, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl.
  2. Place salmon fillets in a plastic bag and add half of marinade. Seal bag and let salmon sit 30 minutes. Set the remaining marinade aside.
  3. Preheat the oven broiler. Toss the scallions with remaining 1 Tbsp. oil on a sheet pan and broil until lightly charred; about 3 minutes.
  4. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over top and broil until salmon is charred around edges; about 6 minutes (watch closely to keep it from burning.)
  5. Spoon more marinade over the fish and top with chile slices. Broil until salmon is charred and medium-rare at thickest part; about 2 minutes. Sprinkle with more sesame seeds, and serve!