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Salmon tataki Asian-style


20 minutes


1 to 2 minutes


4 servings

Salmon tataki Asian-style
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1 garlic clove, finely chopped

15 ml (1 tbsp.) fresh ginger, finely chopped

1 Thai pepper, seeded and finely chopped

Juice of 1 lime

30 ml (2 tbsp.) toasted sesame oil

600 g (1 1/4 lb.) thick salmon fillet, without the skin

60 ml (1/4 cup) sesame seeds

15 ml (1 tbsp.) grapeseed oil



60 ml (1/4 cup) mixed sesame oil

30 ml (2 tbsp.) freshly squeezed lime juice

30 ml (2 tbsp.) soy sauce

15 ml (1 tbsp.) nuoc mam (fish sauce)

10 ml (2 tsp.) sugar

1.25 ml (1/4 tsp.) crushed chili peppers



500 ml (2 cups) bean sprouts

500 ml (2 cups) baby spinach, thinly sliced

500 ml (2 cups) Napa cabbage, thinly sliced

1 red bell pepper, finely chopped

45 ml (3 tbsp.) green onion, thinly sliced


  1. In a bowl, mix together the garlic, ginger, chili, lime juice and sesame oil.
  2. Stir.
  3. Cut each fillet into 4 pieces.
  4. Place in the marinade and coat well.
  5. Cover and refrigerate for about 1 hour, turning 2 or 3 times.
  6. Spread the sesame seeds on a plate.
  7. Drain the salmon steaks and roll them in the sesame seeds.
  8. In a skillet, heat the grapeseed oil over medium-high heat.
  9. Sear the salmon for 15 to 20 seconds on each side. The salmon must remain raw inside.
  10. Refrigerate for 1 hour.
  11. In a bowl, mix together all the vinaigrette ingredients and stir.
  12. Set aside.
  13. Cut the salmon into 1 cm (3/8 in.) slices.
  14. Place on serving plates.
  15. In a large salad bowl, combine all salad ingredients.
  16. Top with the vinaigrette and toss well.
  17. Divide the salad among the plates.
  18. Serve immediately.

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