In a medium bowl, combine 2 tablespoons minced garlic, 1 tablespoon grated ginger, 3 tablespoons olive oil, 1 tablespoon toasted sesame oil, 2 tablespoons low sodium soy sauce, 1 tablespoon mirin, and a splash of sriracha. Whisk until well blended.

Slice the sushi-grade salmon into thin, bite-sized pieces, about ¼ inch thick, and arrange on a chilled serving plate.

Thinly slice a shallot and scatter over the salmon slices. Optionally add green onions or herbs for extra texture.

Drizzle the prepared dressing over the salmon slices, ensuring each piece is coated. Squeeze the juice of half a lime over the dish.

Sprinkle flaky salt and freshly cracked black pepper over the dressed salmon, and garnish with chopped cilantro. Serve immediately.