If you’re craving a fresh, flavorful dish that’s a breeze to whip up, you’ll love my Garlic Ponzu Salmon! I crafted this recipe with sashimi-grade salmon, thinly sliced and topped with crispy fried garlic chips and green onions, all served with a homemade ponzu sauce! It’s a quick, delightful way to enjoy a taste of Japan at home, perfect for impressing guests or treating yourself!
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Why I Love This Recipe
I crafted this Garlic Ponzu Salmon with the goal of bringing a high-quality, restaurant-style dish right into your home kitchen, and it delivers just that! Inspired by the garlic ponzu salmon from Kura Sushi and combining elements from my Japanese Style Seared Salmon, this recipe is truly special!
It features a delicious fusion of my Salmon Carpaccio with Fried Garlic Chips, all served with my handcrafted umami-infused ponzu sauce. In just 5 minutes, you can create a stunning co-main dish bursting with citrusy salmon flavor and crispy garlic, perfect alongside rice and other side dishes like my Yellowtail Carpaccio Sashimi!
This unique recipe is designed for anyone who wants to enjoy a sushi-inspired salmon plate without needing any fancy equipment. It’s simple yet extraordinary, and the flavor is out of this world! Trust me, once you taste it, you’ll want to make this dish over and over again.
Ingredients
Ingredients
- Salmon – fresh Sashimi Grade Salmon, can be found at Asian supermarkets or specialty fish stores. If using frozen, make sure to defrost as instructed on the packing. If using salmon with the skin on, you can remove it and use it to make my Japanese Style Salmon Skin.
- Garlic– freshly sliced garlic. I recommend using pre-peeled garlic for ease of preparation. Used for the garlic chip topping.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets. I recommend using Mizkan brand.
- Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor. Can replace with Hondashi.
- Green Onion – chopped green onion scallions.
- Toasted Sesame Seeds – optional, used for texture and garnish.
🍣 Salmon Note
Use Fresh Sashimi or Sushi-Grade Salmon, available at Asian supermarkets labeled ‘for sashimi’. This type of salmon has been prepared to eat raw.
Directions
Step 1 Add cooking oil to a small to medium-sized skillet with a flat bottom. Without preheating, add sliced garlic and cook over medium heat. Cook for 45-60 seconds until the garlic starts to sizzle and turn brown, then flip and cook the other side for 30-45 seconds until browned. Transfer the garlic to a drying rack.
⚡ Shortcut Pro Tip
For a quick alternative, consider making these garlic chips in the microwave. Simply add the sliced garlic with the oil and Microwave for 30-60 Seconds until browned. Remember to cover the bowl to prevent splattering. Just note, for optimal results, I recommend using a pan frying.
Step 2 Combine ponzu with bonito flakes and let it steep for 5 minutes. Then, use a strainer to remove the bonito flakes and press out any excess ponzu.
🥢 Sauce Pro Tip
I recommend using Hondashi instead of bonito flakes. This substitution eliminates the need for straining the sauce making the preparation easier.
Step 3 Pat dry the salmon with a paper towel. Use a sharp knife to slice the salmon into 1/4 inch thin slices against the grain. Arrange the slices in a single layer on a serving plate or platter. Top each slice with green onions and fried garlic chips, then serve with ponzu sauce on the side.
🍽️ Serving Pro Tip
I recommend keeping the Salmon Chilled in the Fridge until you’re ready to serve.
Recipe Variations
For a delightful variation, consider using a dashi base soy sauce with a touch of toasted sesame oil and yuzu to create my Salmon Carpaccio recipe. Or you can use a yuzu based sauce instead to create my Yuzu Ponzu Salmon! This twist adds a rich umami depth and a bright citrus note!
Pairing Recommendations
Consider serving alongside other Japanese-inspired side dishes like my Seaweed Salad or Truffle Edamame as a refreshing starter to your meal. For additional seafood options, try my Yellowtail Carpaccio Sashimi or Red Snapper Sashimi. These dishes pair wonderfully with your choice of rice and a bowl of comforting Japanese Clam Miso Soup!
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon for this recipe, provided it is flash frozen and handled with sashimi-grade care. In fact, most sashimi-grade salmon has been previously frozen at some point in the packaging.
Can I prepare the salmon in advance?
For the best taste and quality, I recommend preparing fresh right before serving.
What can I substitute for the ponzu sauce?
If you don't have ponzu sauce, you can use a mix of soy sauce with a splash of lemon or lime juice for a similar flavor.
Storage Tips
I recommend enjoying this dish right after you make it. However, if you have leftovers, store them in an airtight container in the fridge. They will keep for 1-2 days, provided the salmon hasn’t been mixed with the dipping sauce.
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Watch How To Make It
Ingredients
- 1/4 lbs Salmon sashimi grade
- 2 Cloves Garlic
- 1 tbsp Cooking Oil neutral, no taste
- 2 tbsp Ponzu
- 1 tbsp Bonito Flakes can sub with 1/8 tsp Hondashi
- 1/2 Stalk Green Onions
- 1/8 tsp Toasted Sesame Seeds optional garnish
Instructions
- Gather all the ingredients.
- Prepare garlic chips by adding sliced garlic to a frying pan with oil. Cook over medium heat for 45-60 seconds per side until browned. Transfer to a drying rack once done cooking.
- Combine ponzu with bonito flakes and let steep for 5 minutes. After steeping, strain out any excess liquid from the bonito flakes. If using hondashi, simply combine with the ponzu.
- Pat the salmon sashimi dry with a paper towel. Slice into 1/4 inch thick pieces against the grain and arrange on a serving plate. Top each slice with fried garlic and chopped green onions. Keep chilled until ready to serve, and offer with ponzu dipping sauce.
