This salmon tataki is a wonderful preparation of quick seared salmon, thinly sliced sashimi style and served with a delicious citrus ponzu tataki sauce.
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If you love Japanese food such as sushi and sashimi, you will absolutely love this Japanese dish! You get all of the silky richness of sashimi style salmon with a delicious seared crust. Pair that with your dipping sauce and you are eating in style! You will also love my Vegetable Sushi and Furikake Salmon.
Why this recipe works
- Salmon tataki (sake tataki) is a super healthy and protein packed appetizer or dinner option. If you love sushi and sashimi, you will also love this Yellowtail Sashimi and Sweet Potato Sushi Roll recipe.
- Preparation requires less than 10 minutes and the presentation is stunning (yet easy to put together).
- Citrus ponzu tataki sauce brings a rich tart umami flavor to this dish. This tataki salmon also pairs well with Ginger Dressing and if you want a spicy kick, add a dab of Chili Crisp on top.
What is tataki?
Tataki is a Japanese cooking technique used primarily for cooking meat or fish. Beef tataki, tuna tataki (maguro tataki or ahi tataki) and salmon tataki are some of the most popular versions. The temperature of the pan is very high to allow a quick sear on the outside of the meat or fish, with the inside remaining raw. Tataki beef, tataki tuna and tataki salmon are then thinly sliced, similar to sashimi, and served with a vinegar or soy dipping sauce, such as ponzu or citrus ponzu.
The literal tataki meaning is “pounded” or “hit into pieces” and the tataki pronounciation is tuh·taa·kee.
Ingredients for this recipe
Salmon Tataki
- Sushi-Grade Salmon Filet: You will want to be sure to purchase sushi grade salmon. This can be purchased directly from many sushi restaurants. You can also check with your local grocery store. Here in Arizona, I purchase my sushi grade fish from AJ’s Fine Foods at the sushi counter.
- Oil: Any neutral, high heat oil is fine. Canola and vegetable oil work well.
- Citrus Ponzu: You can buy ponzu sauce at many local grocery stores. It will typically be located near the soy sauce. You can also purchase citrus ponzu or lime ponzu on Amazon.
Optional Garnishes
- Red Onion
- Lemon
- Scallions
- 1 teaspoon sunflower sprouts or microgreens
How to make tataki
Salmon Tataki
- Add oil to sauté pan on high heat.
- Once oil is hot, sear salmon on all sides (about 30 seconds preside).
- Remove salmon from pan and set on plate to cool in refrigerator.
- Once fully cooled, slice into thin slices (sashimi style, about ¼ inch thick or your preference). I recommend a sharp sushi knife for slicing.
- Serve with a citrus ponzu dipping sauce.
Optional Garnishes
- Serve over a bed of thinly sliced red onion.
- Separate tataki pieces with very thin lemon slices cut into half moon.
- Garnish top with thinly sliced scallions (green onion) and/or sunflower sprouts or microgreens.
FAQ and expert tips
Tataki differs from sashimi as the outside of the neat or fish is seared at a very high heat to create a crust on the outside (while the inside is raw). While, sashimi is completely raw.
Yes, the inside of the salmon tataki is raw and the outside is seared. It is important to use only sushi grade fish for this reason.
Looking for other delicious Asian recipes and sushi?
- Vegetable Sushi: With 8 different sushi roll reparations!
- Chili Crisp: An amazing hot chili and garlic dipping sauce. Works well with many Japanese food preparations.
- Eel Sauce (Unagi Sauce): A rich umami Japanese soy dipping sauce.
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Salmon Tataki
Equipment
- Saute Pan, cutting board, knife
Ingredients
Salmon Tataki
- 8-10 oz salmon filet, middle cut (sushi grade only, see notes***)
- 2 tablespoon oil (canola or vegetable)
- ¼ cup citrus ponzu sauce for dipping
Optional Garnishes
- ¼ cup ¼ cup thinly sliced red onion
- 3 very thin lemon slices cut into half moon (yield 6 half slices)
- ¼ teaspoon thinly sliced scallions (green onion)
- 1 teaspoon sunflower sprouts or microgreens
Instructions
Salmon Tataki
- Add oil to sauté pan on high heat.
- Once oil is hot, sear salmon on all sides (about 30 seconds preside).
- Remove salmon from pan and set on plate to cool in refrigerator.
- Once fully cooled, slice into thin slices (sashimi style, about ¼ inch thick or your preference).
- Serve with a citrus ponzudipping sauce.
Optional Garnishes
- Serve over a bed of thinly sliced red onion.
- Separate tataki pieces with very thin lemon slices cut into half moon.
- Garnish top with thinly sliced scallions (green onion) and/or sunflower sprouts or microgreens.
Notes
- ***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.
- Leftovers and Storage: Eat immediately. Do not store.
Angelina
Easy salmon tataki instructions. Thank you.
Aubrey
Thank you! Tataki is one of my favorite ways to prepare salmon and tuna so I am so glad it was helpful!