Salmon Tiradito Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Trim any skin or connective tissue if present, leaving a neat rectangle about 1–1.5 cm thick for even searing.

Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 8–10 minutes while you prepare the other components (this allows seasoning to penetrate slightly and brings the fish closer to room temp for even searing).

Heat a heavy skillet (cast-iron or stainless steel) over high heat until smoking hot. Add 1 tbs neutral oil and swirl to coat. Sear the salmon on each long side for 10–15 seconds, rotating to get all edges, to create a tataki-style crust while keeping the interior rare. Total sear time should be about 30–40 seconds. Do not cook through — aim for deeply browned exterior and raw center.

Transfer the salmon to a cutting board and let rest for 1 minute before slicing.

While the salmon rests, whisk together soy sauce, yuzu or lemon juice, rice vinegar, mirin, dashi (or water + instant dashi), and sugar in a small bowl until sugar dissolves. Taste and adjust: it should be bright, salty-acidic with a hint of sweetness. Keep chilled or at room temperature.

Place the thinly sliced red onion in a small bowl. Add fresh lime juice, creole seasoning, and flaky sea salt. Toss and let sit for 5–10 minutes to slightly pickle and soften the onion while the salmon is being sliced. Taste and adjust seasoning.

Using a very sharp knife, slice the rested salmon crosswise into thin, even slices (about 3–4 mm thick). Arrange the slices fanned out on a chilled serving plate or platter with a little space between each piece so sauce can reach the fish.

Spoon or drizzle the ponzu sauce evenly over the salmon slices, allowing some to pool under the fish. Use about 2–3 tbs of sauce for the plated portion, reserving any extra for guests to add.

Scatter the creole red onions over the salmon, distributing the lime-marinated slices so each piece gets some onion.

Finish with a light sprinkle of toasted sesame seeds, microgreens or scallions, and thin slices of fresh chili if using. Serve immediately with lime wedges on the side for extra brightness.

Optional: For a restaurant-style touch, drizzle a tiny thread of high-quality toasted sesame oil or olive oil over the fish just before serving (about 1/4 tsp).