Seared Tataki Salmon Recipe
This dish features sushi-grade fillets that are briefly seared over a high-intensity flame to create a delicate, smoky outer crust while leaving the center cool, tender, and beautifully raw. Served in thin, elegant slices and bathed in a refreshing pool of house-made citrus ponzu, then garnished with crisp radish, scallions, and a hint of toasted sesame.
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.
Salmon and main components
Citrus ponzu
Garnishes & finishing
Method
Prepare ponzu
Make citrus ponzu
In a small bowl or measuring cup whisk together soy sauce, mirin, yuzu (or lemon+lime) juice, rice vinegar, dashi, and sugar until sugar dissolves. Taste and adjust acidity or salt: add up to 1 tsp more yuzu/lemon if you prefer brighter acidity, or 1 tsp water if too salty. If using grated ginger, stir it in now. Chill in refrigerator while you prepare salmon (at least 10 minutes).
Prepare salmon
Season
Pat the salmon dry with paper towels. Lightly season all sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 5–10 minutes so salt begins to penetrate.
Preheat searing method
Heat a heavy cast-iron skillet over high heat until smoking, or prepare a kitchen torch/gas burner for direct flame searing. If using the skillet, add neutral oil and swirl to coat; heat until shimmering and almost smoking. If using a torch, you don't need oil on the fish but have a heatproof surface ready.
Sear (tataki)
For skillet method: place the salmon in the hot skillet and sear each long side for 20–30 seconds or until a thin browned crust forms; simultaneously sear the short edges quickly (5–10 seconds) to seal. For torch method: place salmon on a wire rack over a tray and rapidly torch the exterior until lightly charred and smoky—move the flame continuously to avoid cooking through, about 30–45 seconds per side depending on torch intensity. The goal is a thin seared exterior while keeping the center cool and almost raw.
Cool and rest
Immediately transfer the salmon to a plate and let it rest 2–3 minutes at room temperature so residual heat evens out but does not cook the center further. If you want a firmer outer edge, press gently on the seared surface to flatten slightly for 30 seconds while resting.
Slice & plate
Slice
Using a very sharp long-bladed knife (dipped in hot water and wiped dry between runs for clean cuts), slice the salmon crosswise into thin elegant slices about 1/8 to 1/4 inch (3–6 mm) thick. Arrange slices fanned out in a single layer on chilled plates or a shallow bowl to hold some sauce.
Assemble with ponzu
Spoon 2–3 tablespoons of the citrus ponzu into the center or slightly under the salmon slices so they sit in a shallow pool. Adjust amount per plate: you want the ponzu to complement, not drown, the fish.
Garnish
Scatter the thinly sliced radish and sliced scallions over the fish. Sprinkle toasted sesame seeds and add microgreens or cilantro if using. Finish with a light pinch of extra sesame seeds and a grind of black pepper or a few drops of sesame oil if desired.
Serve
Serve immediately while the exterior is still slightly warm and smoky and the center remains cool and tender. Provide extra ponzu on the side and small forks or chopsticks for elegant eating.