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Tataki de salmón: técnica japonesa para cocinarlo casi crudo - Bacalalo

Salmon tataki: Japanese technique for cooking it almost raw

March 18, 2026Maria José Sáez Pastor⏱ 3 min de lectura

What is tataki?

Tataki (たたき) is a Japanese culinary technique that involves briefly searing the outside of the fish over very high heat while the inside remains almost raw. The result is a unique texture: a lightly 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 searing and the delicacy of nearly raw meat.

The ideal salmon for tataki

Not all salmon is suitable for tataki. You need salmon with high omega-3 fat marbling, 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 non-existent
Texture	Firm, not fibrous	Soft or very fibrous
Smell	Mild, fresh marine	Intense or ammoniacal

🛒 Premium Smoked Salmon

Superior quality salmon, ideal for tataki, tartare, and raw preparations. Perfect marbling, intense orange color.

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Basic step-by-step recipe

Freeze salmon for 48h at -20°C to eliminate 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 cooking
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 diced chives, cut diagonally
Thin slices of cucumber or daikon radish
Pickled ginger (gari) on the side
Ponzu sauce in a small bowl

Frequently asked questions about salmon tataki

Is it safe to eat tataki with a raw interior?

Yes, provided you have frozen the salmon for 48h at -20°C beforehand to eliminate anisakis. The outer sear reaches 70°C, but the interior is not fully cooked, which is why prior freezing is mandatory.

How long should I sear the salmon for tataki?

A maximum of 30-45 seconds per side over very high heat. If you sear it longer, it will overcook and lose the characteristic tataki texture. The pan should be smoking hot before adding the salmon.

Which cut of salmon should I use for tataki?

Ideally, a skinless salmon loin, at least 3-4cm thick, so that the interior remains raw after searing. Avoid the tail parts, which are thinner and would cook completely.

Can I make tataki with smoked salmon?

Smoked salmon is already "cooked" by the smoking and curing process, so it wouldn't technically be tataki. However, you can prepare carpaccios, tartares, or thin slices of smoked salmon, which yield an equally delicious result.

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Maria José Sáez Pastor

Kitchen & Sea Recipes

Expert in cooking and seafood recipes. Passionate about Mediterranean cuisine, she develops and adapts traditional and creative recipes with cod, anchovies, seafood, and gourmet preserves.

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