Japanese Salmon Tataki With Homemade Ponzu Sauce

Thin slices of bright pink salmon tataki topped with sesame seeds down the center of a white platter with slivered white radish and green edamame beans.

5 from 27 votes

Japanese Salmon Tataki With Homemade Ponzu Sauce

Delicious and delicate Japanese salmon tataki is a great main course or appetizer. Sweet, salty ponzu sauce is quick and easy to make and the perfect dipping sauce.

Makes 4 4-ounce portions or serve it as a light appetizer with 8 2-oz servings.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Main, Sauce, Seafood

Cuisine: Japanese

Keyword: easy tataki, Japanese salmon, Ponzu Salmon, Rare seared salmon

Servings: servings

Calories: 257kcal

Author: Sabrina Currie

Ingredients

Ponzu Sauce

⅓ cup soy sauce
⅓ cup lemon juice or a mix of lime lemon, and/or orange juice
1 Tablespoon mirin
1 teaspoon rice vinegar
⅓ cup water
2 tbsp katsuobushi or ½ teaspoon dashi powder
1 sheet of nori or kombu

Salmon Tataki

1 lb salmon filet skinless, boneless, partially frozen
2 Tablespoons vegetable oil
¾ teaspoon sea salt

Optional Garnishes

1 tablespoon toasted sesame seeds
½ cup sliced daikon or radish
2 tablespoon slivered pickled ginger
¼ c slivered green onions
1 teaspoon slivered chili pepper
½ c cooked edamame

Instructions

Make Ponzu Sauce

Combine ponzu sauce ingredients in a jar with a tight lid, and shake to mix. Cover and store in the refrigerator overnight. The next day, strain ponzu through a mesh sieve (or tea strainer) and set aside while preparing the salmon.

Sear Salmon

To sear salmon, heat 2 tablespoons of oil in a skillet over medium heat. When the oil is hot enough to sizzle when a drop of water hits it, add the salmon filet or salmon pieces.
Sear each side quickly, just 30-60 seconds per side, turning it gently with tongs.
Once all sides are seared, remove it to a cutting board to rest for 5-10 minutes.
Slice across the grain into ¼-½ inch thick slices. Gently arrange in single or slightly overlapping layers on a platter or individual plates.
Garnish with toasted sesames seeds, scallions and any other desired garnishes and serve right away with ponzu sauce.

Notes

Make sure your salmon is very cold or even partially frozen in the middle before frying to prevent overcooking. Once cooked, let it rest for 5-10 minutes to assist in slicing.

If you prefer, the salmon can be seared on a hot grill or under a broiler instead of pan fried.

Nutrition