Lax med stekt nötsalsa

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1. 1
   Place a rack in middle of oven; preheat to 350°. Sprinkle one 1½-lb. skinless, boneless salmon fillet with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on both sides and transfer to a large baking dish or skillet. Drizzle 1 Tbsp. extra-virgin olive oil over and rub to coat on both sides. Bake salmon until opaque in the center and flesh flakes easily with a fork, 22–28 minutes, depending on thickness of fillet.
2. 2
   Meanwhile, cook ¾ cup coarsely chopped mixed unsalted raw nuts and remaining ½ cup extra-virgin olive oil in a small saucepan over medium heat, stirring often, until golden brown or slightly darkened in color, 6–10 minutes. Remove from heat and immediately stir in 6 garlic cloves, coarsely chopped, 1 Tbsp. light brown sugar, 1½ tsp. smoked paprika, 1 tsp. crushed red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt (be careful as mixture will sizzle). Let sit 5 minutes. Stir in 3 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, and 1 Tbsp. toasted sesame seeds. Taste salsa and season with more salt if needed.
3. 3
   To serve, spoon salsa over salmon (you may not need all of it). Top with cilantro leaves with tender stems and/or mint leaves if desired. Do Ahead: Salsa can be made 4 days ahead. Transfer to an airtight container; cover and chill.