Gringo Salmon Aburi Recipe

Prepare salmon

Pat the salmon dry with paper towels and cut into 6 equal pieces about 3/4–1 inch thick and roughly 2 x 2 inches. Keep cold until ready to marinate.

Make marinade

In a small bowl whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tbs fresh lime juice, 1 tsp sesame oil, 1 tsp grated ginger, 1 grated garlic clove, and 1 tsp sugar until sugar dissolves.

Place salmon pieces in a shallow dish and spoon the marinade over them to coat. Marinate 8–12 minutes at most (you only want surface flavor, not to cure through). Remove salmon from marinade and let excess drip off; reserve the marinade.

Combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sugar and 1 tbs water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce until slightly syrupy, about 3–4 minutes. Remove from heat and cool.

Combine 2 tbs unagi sauce (or 2 tbs of the reduced teriyaki), 1 tsp honey (or agave) and 1/2 tsp toasted sesame oil. Stir and set aside. This will be brushed over the salmon immediately before torching or briefly broiling.

Make spicy mayo by stirring together 1 tbs mayonnaise, 1 tsp sriracha and 1 tsp gochujang (if using). Adjust heat to taste. Place in a squeeze bottle or small bowl.

Slice avocado thinly, thinly slice scallions, and have toasted sesame seeds and microgreens ready. If using quick pickled red onion, drain excess liquid and set aside.

Prepare the tostada chips or toasted corn tortillas. If using fresh tortillas, brush both sides lightly with 1 tsp neutral oil and toast in a 400°F (200°C) oven 5–7 minutes until crisp and golden, or fry quickly until crisp. Cool on a rack.

Place marinated salmon pieces on a heatproof tray or board. Lightly season each piece with a pinch of sea salt and pepper. Brush the top of each piece with a small amount of neutral oil to promote even browning.

Brush a thin layer of the finishing glaze over each salmon piece. Using a culinary blowtorch held 2–3 inches away, sear the top of each piece until surface proteins brown and caramelize, 20–40 seconds per piece depending on torch strength. Aim for a nicely charred top while keeping the interior silky raw. If you don't have a torch, place salmon on a foil-lined baking sheet and broil on high 3–5 inches from heat for 30–60 seconds—watch closely to avoid overcooking.

After the first sear you can brush one more light layer of glaze and torch a second time for deeper caramelization if desired.

Place one crisp tostada or chip on the serving plate. If using avocado, fan a few thin slices on top of the tostada as a base.

Gently place a torched piece of salmon atop each tostada. Drizzle or dot spicy mayo over the salmon. Add a small spoonful of pickled red onion, a sprinkle of sliced scallion and toasted sesame seeds. Finish with a few microgreens or cilantro leaves for brightness.

If desired, drizzle a few drops of reserved marinade reduced briefly in a pan (or additional unagi sauce) around the plate for extra flavor. Serve immediately so the salmon is warm on top and silky inside.

Serve as a starter — 6 pieces total. Recommend one piece per guest if part of a larger tasting menu, or two pieces per person if alone as a starter. Keep salmon chilled until just before torching to maintain texture. Consume immediately.