Pan-seared Sushi Salmon

Yield: 2 servings (appetizer size).


  • 1 sushi grade salmon fillet (about 5-ounces)
  • Coarse salt and freshly cracked black pepper, to taste
  • 1 tbsp. grapeseed oil
  • 1 tsp. to 2 tsp. chopped fresh ginger
  • 1 scallion/green onion, finely sliced
  • 2 tsp. white and black sesame seeds
  • 1 tbsp. tamari or soy sauce, for serving
  • 1 tsp. rice wine vinegar


  1. Slice salmon fillet into ¼ inch thick slices.
  2. Season the fish with salt and pepper.
  3. In small fry pan (non-stick), heat oil over high heat. Add ginger. Place a few slices of salmon in the skillet and quickly sear, about 30 seconds per side. Repeat.
  4. Plate slices of salmon with a sprinkle of scallions and sesame seeds. Combine soy sauce with rice wine vinegar and serve as dip for salmon.