Tataki salmon

New recipe
Credit: Jean-Pierre Gabriel
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Ingredients (4 people)

Salmon spice rub

  • 80 g coriander seeds
  • 3 star anise
  • 10 g maniguette pepper
  • 2 g ground ginger
  • 4 g cumin
  • 3 g ground bell pepper
  • 30 g fleur de sel
  • 10 g ras el hanout
  • 7 g chermoula mix
  • 2 Iranian black lemon (dried lemon)

Tataki salmon

  • Whole salmon
  • Olive oil
  • White soy sauce
  • Sesame oil (good quality)
  • A few coriander leaves
  • One lemongrass stalk

Curing salt

  • 600g fine salt
  • 60g coriander seeds
  • zest of 4 lemons
  • Zest of 4 limes
  • 160g sugar

Gomasio salt

  • 2/3 toasted wasabi sesame seeds
  • 1/3 celery salt

Piccalilli - vadouvan

  • 25g curry ketchup
  • 30g white soy sauce (shoyu)
  • 40g sushi vinegar
  • 165g piccalilli
  • 660g mayonnaise
  • 10 saffron threads
  • 3g ras el hanout
  • 25g dried vadouvan
  • 22g juice of lime
  • 25g sugar
  • 60g water

Bergamot orange sorbet

  • 400g canned lychees, with juice
  • Zest of 1 lemon
  • Juice of 3 lemons
  • 10 coriander leaves
  • Peel of 1 cucumber
  • 1700g fresh granny smith apple juice
  • 800g whole milk
  • 230g palatinose
  • 10g stabilisator
  • 115g powdered milk
  • Zest of 2 fresh bergamot oranges

Crispy algae tuile

  • 550g water
  • 4g sesame oil
  • 195g tapioca starch
  • 35g soy sauce
  • 300g ‘laitue de mer’ purée (desalted in water)
  • Green food colouring
  • White sesame seeds

Ponzu dressing

  • 200ml ponzu dressing
  • 150ml olive oil
  • lime zest


  • Hijiki
  • Soy sauce
  • Mirin
  • Lime


Step 1: Salmon spice rub

Blend all the spices and speed for about one minute. Add the other ingredients, and blend for another two minutes. Pass through a chinois.

Step 2: Tataki salmon

Fillet the salmon, and remove all the small bones. Cut the filet in half, and add the curing salt mixture (cure the tail 35 minutes and the back 55 minutes). Rinse afterwards and place between towels to dry.

Remove the skin from the salmon and slice into nice strips 2 cm by 2cm strips. Add the spices to coat, and sear on a hot plancha on each side. (This should take maximum one minute for all four sides)

When seared, cool the salmon and season with soy sauce, sesame oil, coriander, and crushed lemongrass. Place in a fridge and turn each piece of salmon every ten minutes. After two hours, the salmon can be sliced.

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