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Salmon Tataki with Citrus-Ginger Ponzu inspired by O Ya
Inspired by O Ya
Try the Original

Salmon Tataki with Citrus-Ginger Ponzu

Appetizer Dairy-Free
This dish features lightly seared salmon complemented by a citrus-ginger ponzu sauce. The preparation method creates a contrast between the briefly cooked exterior and the rare center of the fish. The bright acidity of the sauce balances the rich salmon in this Japanese-inspired appetizer.
Prep Time 20 mins
Cook Time 5 mins
Inactive Time 15 mins
Total Time 40 mins
Servings 4

Ingredients

  • 12 oz Sashimi-grade salmon (Center-cut piece, about 2 inches thick)
  • 3 tbsp Ponzu sauce (Use GF ponzu if needed)
  • 2 tbsp Fresh ginger (Finely julienned)
  • 2 stalks Green onions (Sliced on extreme bias)
  • 1 tbsp Yuzu juice (Or mix of lime and orange juice)
  • 2 tbsp Grapeseed oil
  • 2 inch piece Daikon radish (Very thinly sliced on mandoline)
  • 1 cup Micro greens (Preferably daikon sprouts)
  • 1 tsp Togarashi seasoning

Tools You'll Need

  • Very sharp knife
  • Heavy skillet (cast iron preferred)
  • Ice bath setup
  • Mandoline slicer
  • Citrus juicer or reamer
  • Small mixing bowls

Chef's Tip

The quick searing followed by immediate chilling helps achieve the distinctive tataki texture. Ensuring your pan is very hot before adding the salmon allows for fast searing without overcooking the center.

Instructions

  1. Prepare salmon: Trim and shape into rectangular log. Chill in freezer for 15 minutes to firm.
  2. Make sauce: Combine ponzu, grated ginger, yuzu juice. Chill to marry flavors.
  3. Heat pan: Place heavy skillet over high heat until smoking hot.
  4. Sear salmon: Quick sear each side for 10 seconds. Immediately plunge into ice bath.
  5. Rest and slice: Pat dry, wrap in plastic. Chill 5 minutes until firmed.
  6. Finish and plate: Slice salmon against grain into 1/4-inch pieces.
  7. Garnish: Arrange with daikon, scatter greens, drizzle sauce. Finish with togarashi.

Plating

Arrange salmon slices in a cascading pattern, layer with daikon sheets between pieces. Pool sauce at base, top with micro greens and ginger threads.

Storage & Reheating

Best consumed immediately after preparation. If necessary, the ponzu sauce can be refrigerated separately for up to 2 days. The seared salmon should not be stored for later consumption.

About This Recipe

A Japanese seared salmon dish with citrus-ginger ponzu, inspired by O Ya. Flash-searing and immediate chilling creates the signature tataki texture with a rare center. The ponzu sauce adds bright acidity and umami depth that enhances the rich salmon without overwhelming it.

How did it turn out?

We'd love to hear about your experience making this recipe!