📋 Table of Contents
What is Tataki?
Tataki (たたき) is a Japanese culinary technique that involves briefly searing the outside of fish over very high heat while the inside remains almost raw. The result is a unique texture: a slightly caramelized exterior and a silky, juicy interior.
Unlike sashimi (completely raw) or fully cooked fish, tataki offers the best of both worlds: the intensity of the sear and the delicacy of the almost raw flesh.
The Ideal Salmon for Tataki
Not all salmon is suitable for tataki. You need salmon with high omega-3 fat infiltration, firm to the touch, and guaranteed quality. The premium smoked salmon we use at Bacalalo comes from high-quality fish farms with certified traceability.
| Criterion | Optimal Salmon | Regular Salmon |
|---|---|---|
| Color | Uniform intense orange | Irregular pale pink |
| Fat Marbling | Visible fine white veins | Scarce or nonexistent |
| Texture | Firm, not fibrous | Soft or very fibrous |
| Smell | Mild and fresh marine | Intense or ammoniacal |
🛒 Premium Smoked Salmon
Superior quality salmon, ideal for tataki, tartare, and raw preparations. Perfect marbling, intense orange color.
View product →Basic Step-by-Step Recipe
Ingredients: 400g fresh salmon fillet | 2 tbsp soy sauce | 1 tbsp sesame oil | toasted sesame seeds | chives | fresh ginger
- Freeze salmon for 48h at -20°C to kill anisakis, then thaw in the refrigerator
- Marinate for 30 min in soy sauce, sesame oil, and grated ginger
- Pat dry thoroughly with kitchen paper
- Sear in a VERY hot non-stick pan: 30 seconds per side
- Immediately transfer to cold water to stop the cooking process
- Slice into 5mm pieces and serve with ponzu sauce
Marinades and Variations
The marinade makes the difference between a good tataki and a memorable one:
- Classic Japanese: soy sauce + mirin + sake + ginger
- Mediterranean: EVOO + lemon + garlic + oregano + a touch of miso
- Citrus fusion: yuzu (or lime) + soy sauce + honey + cilantro
- Spicy: sriracha + soy sauce + sesame oil + garlic
Presentation and Plating
Tataki is served on a wooden board or black slate to highlight the salmon's color. Garnish with:
- Toasted black and white sesame seeds
- Finely sliced chives, cut diagonally
- Thin slices of cucumber or daikon radish
- Pickled ginger (gari) on the side
- Ponzu sauce in a small bowl
🛒 Products mentioned in this article
⭐ 4.9/5 · Cold shipping 24-48h · Since 1990 at Mercat del Ninot
Frequently Asked Questions about Salmon Tataki
Is it safe to eat tataki with a raw interior?
How long should I sear the salmon for tataki?
What cut of salmon should I use for tataki?
Can I make tataki with smoked salmon?
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