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Perfect Soy-Glazed Salmon Tataki with Yuzu Ponzu Sauce

soy-glazed salmon tataki - featured image
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A quick and elegant Japanese-inspired dish featuring lightly seared salmon glazed with a savory soy mixture and served with a bright, homemade yuzu ponzu sauce. Perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 pound (450g) sushi-grade salmon fillet, skin removed
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons mirin
  • 1 tablespoon sake (optional)
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons yuzu juice (or substitute with equal parts lemon and lime juice)
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce (for ponzu)
  • 2 tablespoons dashi stock (optional, can use instant dashi powder)
  • 2 scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  1. Prepare the soy glaze: In a small saucepan, combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake (optional), 1 teaspoon brown sugar, minced ginger, and garlic. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 3-4 minutes. Set aside to cool slightly.
  2. Make the yuzu ponzu sauce: In a bowl, whisk together 2 tablespoons yuzu juice, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 2 tablespoons dashi stock (if using). Taste and adjust acidity or saltiness as needed. Set aside.
  3. Prepare the salmon: Pat the salmon dry with paper towels. Brush the salmon lightly with sesame oil on all sides.
  4. Sear the salmon: Heat a skillet over medium-high heat until very hot (about 2-3 minutes). Place the salmon in the pan and sear for about 30 seconds to 1 minute on each side until edges are browned but center remains rare. Remove and immediately brush the soy glaze over the salmon while it’s still warm.
  5. Rest and slice: Let the salmon rest for 5 minutes to allow juices to redistribute. Using a sharp knife, slice the salmon thinly into 1/4-inch (0.6 cm) pieces, cutting across the grain for tenderness.
  6. Plate and garnish: Arrange slices on a serving dish, drizzle with yuzu ponzu sauce, and sprinkle with sliced scallions and toasted sesame seeds.

Notes

Use sushi-grade salmon for best texture and safety. If unavailable, thaw frozen salmon completely and pat dry before cooking. Do not overcook the salmon; sear quickly to keep the center rare. Fresh yuzu juice is preferred for authentic flavor, but lemon and lime juice mix is a good substitute. Let the salmon rest before slicing to retain juices. A digital thermometer can help achieve perfect doneness.

Nutrition

Keywords: salmon tataki, soy-glazed salmon, yuzu ponzu sauce, Japanese recipe, quick dinner, seafood appetizer

Find it online: https://cheerycrisp.com/perfect-soy-glazed-salmon-tataki-recipe-easy-yuzu-ponzu-sauce-guide/