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Tataki Salmon with Citrus Soy Dressing

Cooking time: 30

Cooking method: Barbeque


  • 320g salmon fillet, extremely fresh
  • 50g freshly ground black pepper
  • handful fresh coriander, chopped
  • 50ml extra virgin olive oil

For the dressing:

  • 125ml lemon juice
  • 250ml rice wine vinegar
  • 180ml soy sauce
  • 70ml mirin
  • zest of 1 lemon


  • banana leaf
  • micro greens
  • red capsicum
  • balsamic reduction

Cooking instructions

  1. Trim the salmon into a long rectangular shape and roll in the ground black pepper to coat. Lightly oil then sear on a moderate heat on the BBQ hot plate for around a minute on each side. Remove from the heat and plunge into iced water for a few minutes.
  2. Remove from the ice water and pat dry, then roll in the chopped coriander, cover and refrigerate.

For the dressing:

  1. Add all the ingredients to a saucepan and bring to the boil. Remove from the heat and cool.
  2. To serve, thinly slice the salmon. Place the sliced salmon in the centre of a serving plate on top of a banana leaf, slightly overlapping and drizzle with a little of the citrus dressing.  Top with micro leaves, capsicum and drizzle with balsamic reduction.

This recipe serves 4 people.

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Steve Roberts, Chef, Auckland Seafood School