Salmon Tataki* Recipe
seared king salmon, yuzu kosho ponzu, shiso, ikura, onions, fried shallots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Salmon Tataki
Method
Preparation Steps for Salmon Tataki
Prepare the Salmon
Season the king salmon fillet with salt and black pepper on both sides.
Sear the Salmon
Heat the neutral oil in a skillet over medium-high heat. Once hot, sear the salmon for about 1-2 minutes on each side until the outside is golden brown, while keeping the inside rare.
Chill the Salmon
Remove the salmon from the skillet and allow it to cool for a few minutes. Then wrap it in plastic wrap and refrigerate for about 15-20 minutes to firm up.
Slice the Salmon
Once chilled, unwrap the salmon and slice it thinly against the grain.
Plate the Dish
Arrange the salmon slices on a plate. Drizzle with yuzu kosho and ponzu sauce. Top with shiso leaves, ikura, sliced red onion, and fried shallots.
Serve
Serve immediately and enjoy your Salmon Tataki!