Recipe by Kim Kushner

Seared Salmon Bites with Jalapeño and Ponzu

Seared Salmon Bites with Jalapeño and Ponzu add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
20 Minutes

Ponzu is a tart, citrusy sauce used in Japanese cooking. My version is slightly milder than the traditional sauce, but it works very well with the buttery, just-cooked salmon slices.


Ponzu Sauce

  • juice of 1 orange (about 1/4 cup)

  • 1 tablespoon mirin (sweet Japanese rice wine)

  • 1 tablespoon Glicks Soy Sauce

  • 1 tablespoon rice vinegar

Seared Salmon

  • 2 (1-pound) skinless salmon fillets

  • pinch of kosher salt


  • 1 jalapeño, stemmed and thinly sliced


Prepare the Ponzu Sauce


In a small saucepan, combine orange juice, mirin, soy sauce, vinegar, and honey and bring to a boil.


Reduce heat to medium and simmer for four minutes, or until sauce has thickened slightly. Set aside to cool. Stir in sesame oil.

Prepare the Seared Salmon


Using a chef’s knife, slice the fillets across the grain into 1/4-inch-thick slices. Sprinkle with a pinch of salt.


Heat olive oil in a nonstick skillet over medium-high heat. Working in batches, add six to eight salmon slices and sear for 20 seconds on each side. Transfer the slices onto a serving platter, slightly overlapping them. Repeat with the remaining salmon.



Sprinkle jalapeño slices over each piece of salmon.


Spoon ponzu sauce over the salmon and serve immediately.


Good to Know:

– When shopping for fresh fish, it pays to be picky. Here are a few ways to check for freshness:

– Fish should have a mild scent and smell salty and of the sea. Stay away from anything that has a strong, fishy odor.

– The eyes should be clear, bright, and bulging, not cloudy.

– Fish should be shiny and remain firm when you poke it with your finger, not slimy to touch.

– Salmon should be sliced and seared no more than one hour before serving.

– Ponzu sauce should be spooned over the salmon just before serving.

Make It Ahead: Ponzu sauce can be prepared in advance and stored in the refrigerator for up to four days.


Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright ©️ 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Seared Salmon Bites with Jalapeño and Ponzu

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