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.
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.
***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.