Go Back
+ servings

Ponzu Salmon

Salmon crudo with ponzu & wakame salad
Course Appetizers
Cuisine Asian, Australian
Keyword ponzu salmon, ponzu sauce, salmon crudo
Prep Time 15 minutes
Ponzu 1 day
Total Time 15 minutes
Servings 4 people
Calories 179kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • Measuring utensils
  • mixing bowl
  • sieve


  • 300 g skinless salmon 75g per person
  • 100 g wakame salad 25g per person
  • 2 finger lime
  • 2 tbsp crispy shallots
  • sesame seeds
  • ponzu sauce see below

Ponzu Sauce

  • 1/2 nori
  • 5 g bonito
  • 1 tsp ginger grated
  • 6 tbsp lemon juice
  • 1 lemon - zested
  • 3 tbsp orange juice
  • 200 ml soy sauce
  • 2 tbsp mirin



  • Mix all ingredients together and infuse in the fridge for minimum 24 hours and up to 7 days. The longer it infuses the stronger the taste.
  • When ready, strain through a sieve and store in the fridge


  • Slice salmon very thinly using a sharp knife
  • Place salmon on the plate and wakame to the side of the salmon
  • Drizzle 1-2 tbsp ponzu sauce over each plate of salmon and sprinkle sesame seeds, crispy shallots and finger lime “caviar” over the top



  • ponzu sauce will keep for months in the fridge so don’t worry about having extra.
  • you can buy ponzu sauce in most grocery stores and in Asian stores, just add some ginger to them and infuse overnight.
  • to extract the “caviar” from the finger lime it’s easiest to cut it in half widthways and then squeeze them out of either side.
  • you can prepare all ingredients in advance so that when serving this dish you just need to put it all together – perfect for a dinner party/special occasion.


Calories: 179kcal | Carbohydrates: 12g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 3114mg | Potassium: 565mg | Fiber: 1g | Sugar: 5g | Vitamin A: 163IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2mg