King Salmon Tataki Recipe

Prep the fish

Pat the salmon fillet dry with paper towels. Trim any ragged edges and cut into a single uniform block roughly 1 1/2 to 2 inches thick if needed. Lightly score the surface if leaving skin on (if skin was removed this is not necessary).

Season both sides of the salmon evenly with kosher salt and black pepper (about 1 tsp of each distributed across the fillet). Let rest at room temperature for 10 minutes to allow seasoning to penetrate.

Heat a heavy skillet (cast iron or stainless steel) over high heat until smoking point is near. Add neutral oil and swirl to coat. When the oil is shimmering, add the salmon and sear the long edges first for 20–30 seconds to develop color, then press the fish onto the pan and sear each broad face for 20–40 seconds per side. You want a deep brown crust while leaving the center rare (tataki style). Total searing time will be about 1–2 minutes per side depending on thickness.

During the last 10 seconds of the final sear, brush the surface lightly with sesame oil to add aroma. Transfer salmon to a cutting board and let rest for 2–3 minutes.

Using a very sharp knife, slice the salmon against the grain into 1/4-inch-thick slices. Arrange slices on a serving plate or platter, slightly fanned.

Prepare the kimchi: if the kimchi is very wet, squeeze gently in a sieve or press with a spoon to remove excess liquid, then finely chop until mostly uniform. Measure 1 cup.

In a bowl combine chopped kimchi, soy sauce (3 tbs), yuzu or lime juice (3 tbs), mirin (1 tbs), rice vinegar (1 tbs), dashi stock (2 tbs), grated ginger (1 tsp), minced garlic (1 tsp), sugar or honey (1 tsp), and gochugaru (1 tsp). Stir thoroughly until sugar dissolves and the mixture is cohesive.

Taste and adjust: if too salty, add 1–2 tsp water or additional citrus; if too sharp, add a pinch more sugar. Let the ponzu rest at room temperature for 5–10 minutes to marry flavors. The kimchi pieces should remain slightly textured to provide contrast with the rare salmon.

Spoon or drizzle the kimchi citrus ponzu over the sliced salmon just before serving, or serve on the side in a small bowl for dipping.

Scatter thinly sliced scallion whites and green tops over the salmon slices. Add microgreens or herbs around the plate for freshness and color.

Sprinkle toasted sesame seeds over the fish and alongside the kimchi ponzu. If using, place thin cucumber or daikon ribbons beneath or beside the salmon to provide a crisp counterpoint.

Serve immediately with lime wedges on the side. Encourage guests to squeeze a little lime onto the fish and finish with a small spoonful of kimchi citrus ponzu for each bite.