Star anise honey glazed salmon tataki, spiced mayonnaise, panko crumble.

Tapas, Salted

Two beautiful slices of salmon Tataki with a honey star anise glaze, crispy Panko crumble, young shoots.


Recipe for 4 persons

Salmon tataki

550 Gr
Salmon filet
125 Ml
4 Unit(s)
Star anise
3 Turn(s)
Fresh ground black pepper
2 Pinch(es)
Fleur de sel
45 Ml
Canola oil

Panko crumble

50 Gr
Japanese breadcrumbs (panko)
1 Nut(s)
1 Pinch(es)
Fleur de sel


1 Unit(s)
Egg yolk
15 Ml
Maille dijon mustard
200 Ml
Canola oil
1 Pinch(es)
Fleur de sel
3 Turn(s)
White pepper
2 Tbsp
Sweet chili sauce
Star anise honey glazed salmon Tataki, spiced mayonnaise, panko crumble.

Preparation time: 25 min

  • Salmon tataki

    In a saucepan, boil your honey with star anise, then let it cool down at room temperature. Season the salmon fillet, drizzle some oil in a hot pan, sear the salmon fillet, on each sides, a few seconds in order to get a nice color. Once the surfaces are well colored brush thoroughly with the honey directly into the pan.

  • Panko crumble

    In a hot pan with a little melted butter, cook the while mixing with a spatula. Perform the operation until you reach a nice golden color, then add the salt, mix well and add the sea, save it on a paper towel.

  • For the spicy mayo

    In a bowl, put the egg yolk, the mustard, salt and pepper. Mix all the ingredients with a wisk, then start to add the oil without stopping wisking, until you get a nice and ferm mayo. Add the chili sauce and some more seasonning in case, keep it in the fridge until the service.

You do not have to honey glaze the salmon. Finishing with a little sea salt can be enough.

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