{"id":8673,"date":"2026-10-02T07:54:52","date_gmt":"2026-10-01T21:54:52","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8673"},"modified":"2026-10-02T07:54:53","modified_gmt":"2026-10-01T21:54:53","slug":"salmon-tataki","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/salmon-tataki\/","title":{"rendered":"Salmon Tataki"},"content":{"rendered":"\n

This delicious raw preparation Salmon dish is just as simple and tasty as it\u2019s more popular Tuna cousin. A Salmon Tataki is a classic Japanese dish consisting of good quality Salmon that is coated in Sesame Seeds before being lightly seared on all sides. The outside of the Salmon becomes a wonderfully aromatic and flavorful crispy coating, with the inside remaining raw. It\u2019s a fun dish to make at home and tastes great

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How to make Salmon Tataki<\/h2>\n\n\n\n

The key step in this whole dish has nothing to do with the kitchen. Instead, the dish is going to rely almost entirely on the quality of the Salmon you get your hands on. For this recipe you absolutely must use Sashimi-grade Salmon, ensuring that it\u2019s perfectly safe to eat raw

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You can get Sashimi-grade Salmon at most high-end grocery stores these days, and definitely at any good quality fishmonger. If you are unsure if the Salmon you are purchasing is Sashimi quality, just ask the fish monger and they\u2019ll steer you in the right direction

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For this recipe we\u2019re making an appetizer quantity, so one large Salmon Filet is probably going to be enough. Of course, you can scale the quantity of the recipe according to how many people you are feeding. 1 Salmon Filet is an ideal amount for 2 people to share as an appetizer

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Delicious Sashimi-grade Salmon is the key to making a delicious homemade Salmon Tataki<\/figcaption><\/figure>\n<\/div>\n\n\n

Preparing the Salmon<\/h2>\n\n\n\n

The Japanese take their knife work seriously. In fact, there are folks who spend decades mastering the art of cutting fish for Sashimi. As we\u2019re simply making a Salmon Tataki at home there\u2019s no need for any specific skills, just a sharp knife

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A sharp knife is going to be the key to ensure unform cuts of the Salmon, both when it\u2019s about to be served (once seared), but also when you prepare the filets as the first step one you begin this recipe. We want to use the larger section of the Filet which is known as the loin. The thinner parts at the bottom of the Salmon can be cut away

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Do not discard them though, this part of the Salmon Filet is known as the belly and contains the most delicious tasting Salmon. Keep it on the side and serve it alongside the simple sauce we make for a tasty treat

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What you should be left with is a lovely rectangular piece of Salmon loin, which will be perfect for making Salmon Tataki. Also, this dish does not require the skin of the Salmon, so either purchase Salmon with the skin removed, or remove it yourself. You can check out our simple video below on how to remove Salmon skin

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