In a medium bowl, combine minced garlic clove, grated ginger, olive oil, toasted sesame oil, low sodium soy sauce, mirin, and sriracha. Whisk until well blended and emulsified, about 1–2 minutes.

Select sushi-grade salmon and slice it thinly into even pieces, ideally about ¼ inch thick. Arrange the salmon slices on a serving plate.

Slice shallot very thinly and scatter the slices evenly over the salmon.

Pour the prepared soy sesame dressing over the arranged salmon, ensuring each piece is lightly covered.

Squeeze fresh lime juice over the dish, and sprinkle with flaky salt and black pepper. Garnish with chopped cilantro leaves.