Easy to find and full of good-for-your-heart omega-3 fatty acids, wild salmon is a staple for my household. Though king salmon gets the biggest hype for its ultra-silky flesh, I’m fond of sockeye, which is redder, firmer, and less meltingly rich. In the end, though, I pick whatever fish looks best in the market. In between salmon seasons, there’s no shame in buying frozen-at-sea sockeye, though you could also substitute any oily fish here, such as albacore, wahoo, or bluefish for you lucky East Coasters. Here, the lush fish gets necessary sharpness from the watercress in the sauce, the radishes, and the lemony herb salad.
Preheat the oven to 350° F. Season the fish with fine sea salt and pepper.
Heat the oil in a large ovenproof skillet over medium-high heat. Place the salmon in skin side down. Cook without moving until the salmon skin has crisped and browned, about 5 minutes. Transfer the skillet to the oven and roast until the salmon is just opaque at the center, 3 to 4 minutes for medium-rare.
Just before serving, in a medium bowl, toss together the radishes, cucumber, mint, parsley, lemon juice, and lemon zest. Season to taste with fine sea salt.
Season the salmon with flaky sea salt and serve skin side up with the tahini sauce and the radish and cucumber salad.