5 from 81 votes
Japanese Salmon Tataki With Homemade Ponzu Sauce
Japanese Salmon Tataki features lightly seared salmon, sliced thinly and served with a tangy, homemade ponzu sauce. The salmon is briefly pan-seared to maintain a tender, sashimi-like interior, while a citrus-soy ponzu with bonito flakes adds bright umami flavor. Optional garnishes like toasted sesame seeds, daikon, and pickled ginger enhance the fresh taste. This preparation highlights the salmon's texture and complements it with a balanced, refreshing sauce.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
servings
Calories:
257 kcal
Course:
Main Course, Appetizer, Condiments
Cuisine:
Japanese
Ingredients
Ponzu Sauce
- ⅓ cup soy sauce
- ⅓ cup lemon juice or a mix of lime lemon, and/or orange juice
- 1 Tablespoon mirin
- 1 teaspoon rice vinegar
- ⅓ cup water
- 2 tbsp katsuobushi or ½ teaspoon dashi powder
- 1 nori or kombu, sheet
Salmon Tataki
- 1 lb salmon filet skinless, boneless, partially frozen
- 2 Tablespoons vegetable oil
- ¾ teaspoon salt sea salt
Optional Garnishes
- 1 tablespoon sesame seeds toasted
- ½ cup daikon sliced or radish
- 2 tablespoon pickled ginger slivered
- ¼ c green onion slivered
- 1 teaspoon Chili pepper slivered
- ½ c edamame cooked
Instructions
Make Ponzu Sauce
- Combine ponzu sauce ingredients in a jar with a tight lid, and shake to mix. Cover and store in the refrigerator overnight. The next day, strain ponzu through a mesh sieve (or tea strainer) and set aside while preparing the salmon.
Cup of Yum
Sear Salmon
- To sear salmon, heat 2 tablespoons of oil in a skillet over medium heat. When the oil is hot enough to sizzle when a drop of water hits it, add the salmon filet or salmon pieces.
- Sear each side quickly, just 30-60 seconds per side, turning it gently with tongs.
- Once all sides are seared, remove it to a cutting board to rest for 5-10 minutes.
- Slice across the grain into ¼-½ inch thick slices. Gently arrange in single or slightly overlapping layers on a platter or individual plates.
- Garnish with toasted sesames seeds, scallions and any other desired garnishes and serve right away with ponzu sauce.
Notes
- Keep the salmon very cold or slightly frozen before searing to avoid overcooking the interior.
- Allow the fish to rest 5-10 minutes after searing for easier slicing.
- The ponzu sauce benefits from resting overnight in the refrigerator before straining and serving.
- Salmon can be seared on a grill or under a broiler instead of pan-frying if desired.
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
5g
(2%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.04g
(2%)
Cholesterol
63mg
(21%)
Sodium
1601mg
(67%)
Potassium
633mg
(13%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
79IU
(2%)
Vitamin C
8mg
(9%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 257
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 63mg | 21% |
| Sodium | 1601mg | 67% |
| Potassium | 633mg | 13% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.