Craving a refreshing and vibrant seafood dish? My Yuzu Ponzu Salmon recipe is a perfect choice! I crafted this simple yet elegant dish using sashimi-grade salmon, delicately dressed with a tangy blend of ponzu and yuzu. Topped with green onions and toasted sesame seeds, it’s an effortless way to enjoy a burst of bright flavors right at home!
Table of Contents
Why I Love This Recipe
What I love about this Yuzu Ponzu Salmon is that I crafted it to bring a sushi restaurant experience right to your kitchen in just 5 minutes with no cooking required! This recipe, inspired by the flavors found in my Japanese Seared Salmon and Garlic Ponzu Salmon dishes, features tender, sashimi-style salmon sliced thin using the same technique from my Salmon Carpaccio and Yellowtail Carpaccio. Topped with a zesty yuzu ponzu sauce, it delivers a burst of flavor that’s both savory and citrusy!
Perfect as a side dish or co-main course alongside other sashimi delights, this recipe is ideal for anyone looking for a simple yet elegant option that is sure to impress and affordable to make at home! Trust me, you’ll want to make this now and wow your guests with this quick and delectable treat!
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.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets. I recommend using Mizkan brand.
- Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores. Can substitute with fresh lemon juice but will affect flavor.
- Green Onion – chopped green onion scallions.
- Toasted Sesame Seeds – 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 processed to eat raw.
Directions
Step 1 Prepare the sauce by combining ponzu with yuzu in a mixing bowl.
Step 2 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. Sprinkle chopped green onions and toasted sesame seeds on top.
Step 3 When ready to serve, pour the dressing onto one corner of the plate and let it gently envelope the salmon sashimi.
🥢 Serving Pro Tip
Keep the salmon wrapped in the Fridge Until You’re Ready to Serve. Pour the Yuzu Ponzu Sauce Right Before Serving because the citrus-based sauce will start to cook the salmon if left on for too long.
Recipe Variations
For a tasty variation, top the salmon with Fried Garlic Chips and use an adjusted sauce to make my Garlic Ponzu Salmon. Alternatively, substitute the salmon with hamachi yellowtail and add sliced jalapeño to create my Yellowtail Carpaccio. You can also mix a soy sauce and toasted sesame oil base sauce to pour over the salmon for a delicious Salmon Carpaccio variation. These simple changes offer different flavors while keeping the same core recipe!
Pairing Recommendations
To complement this sashimi salmon dish, serve it alongside other sushi and sashimi-style sides. Begin with a tangy Seaweed Salad, Tako Su, or Japanese Cucumber Salad, and pair them with your choice of rice. Complete the meal with a bowl of Classic Miso Soup or a seafood-packed Asari Miso Soup. This combination creates an authentic Japanese sashimi-style meal right at home!
Frequently Asked Questions
How long can I keep the salmon in the fridge before serving?
I recommend consuming the salmon within 4-6 hours after preparing it.
Can I make the ponzu sauce ahead of time?
Yes, you can prepare the ponzu sauce in advance and store it in the refrigerator. Just remember to add it to the salmon just before serving.
Can I freeze the salmon for this recipe?
No, you shouldn’t freeze sashimi-grade salmon in a standard freezer, as it will affect the texture. To maintain the quality, sashimi-grade fish needs to be frozen in an industrial flash freezer.
Storage Tips
Once the sauce is poured onto the salmon, consume it immediately. The citrus-based sauce will begin to cook the salmon if left on for too long.
Other Recipes You Might Like
Watch How To Make It
Yuzu Ponzu Salmon
Ingredients
- 1/4 lbs Salmon sashimi grade
- 2 tbsp Ponzu
- 1/2 tbsp Yuzu Juice
- 1/2 Stalk Green Onions
- 1/4 tsp Toasted Sesame Seeds
Instructions
- Gather all the ingredients.
- Combine ponzu and yuzu juice in a mixing bowl.
- Pat the salmon sashimi dry with a paper towel. Slice it into 1/4-inch thick pieces against the grain and arrange them on a serving plate. Top each slice with chopped green onions and a light sprinkle of toasted sesame seeds.
- When ready to serve, pour the sauce onto the corner of the plate, allowing it to gently bathe the salmon sashimi. It's best enjoyed immediately after pouring the sauce.
