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salmon tataki on plate garnished with lemon onion and sprouts next to chopsticks and ponzu

Salmon Tataki

This salmon tataki is a wonderful preparation of quick seared salmon, thinly sliced sashimi style and served with a delicious citrus ponzu tataki sauce.
Course Appetizer, dinner
Cuisine Japanese
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 8 slices
Calories 700kcal
Author Aubrey
Cost $8


  • Saute Pan, cutting board, knife


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


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.


  1. ***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.
  2. Leftovers and Storage: Eat immediately. Do not store.


Calories: 700kcal | Carbohydrates: 38g | Protein: 49g | Fat: 43g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 1449mg | Potassium: 1617mg | Fiber: 10g | Sugar: 10g | Vitamin A: 162IU | Vitamin C: 175mg | Calcium: 111mg | Iron: 4mg