Sushi-grade salmon is thinly sliced and quickly seared with a kitchen torch until the top is just cooked in this Japanese dish. I put some ponzu sauce, green onions, and toasted sesame seeds on top of it.
People love this seared salmon sushi recipe, which is also called salmon aburi. I’m finally adding a recipe for it because my uncle used to make it for us as a snack when I went to visit, and I’ve been making it ever since. It’s always a hit, whether I serve it as an appetizer or as a quick, easy main dish. A lot of people eat it as seared salmon nigiri, which is a fish slice on top of sushi rice. I like to serve it as sashimi or crudo, though. I like to serve it with a side of rice, avocado or cucumber salad.
With its tender pink flesh and rich fatty texture salmon is one of the most beloved fish around. From poaching to baking, there are endless ways to prepare this Omega-3-rich superfood. But perhaps the most visually striking is torching—using a culinary blowtorch to blacken the skin and impart smoky depth. Let’s explore torched salmon’s origins, flavors, and how to torch this fish yourself.
A Brief History of Torched Salmon
While trendy now, torched salmon arose in 1990s fine dining as chefs sought new techniques The method originated in French cuisine based on flambéing—using liquor and fire for showmanship Japanese teppanyaki restaurants later adopted the tableside theatricality. The blowtorch allowed precise control for gently charring without overcooking the delicate fish.
Acclaimed chef Thomas Keller is often credited for mainstreaming torched salmon at his famous French Laundry restaurant. The technique has since spread, providing a quick and easy way for home cooks to achieve restaurant flair. While the blowtorch is dramatic, it’s the flavor contrast that makes torched salmon so addictive.
Why Does Torching Transform the Taste and Texture?
Searing salmon over an open flame using a blowtorch does more than provide eye-catching presentation It enhances both the flavor and mouthfeel in vital ways
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Caramelized Exterior: The high heat rapidly browns natural sugars and proteins on the skin, forming a slightly crispy, candied-like crust.
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Smoky Essence: The fat and juices produced by the salmon vaporize and take on a distinct smoky aroma and taste.
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Moist Interior: The quick searing preserves the interior moistness and velvety texture.
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Texture Contrast: The charred exterior contrasts deliciously with the lush, smooth flesh inside.
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Umami Boost: Browning via the Maillard reaction increases savory glutamates on the fish’s skin.
Preparing Torched Salmon Step-By-Step at Home
While using a blowtorch may seem intimidating, torched salmon is easily achievable at home. Here is a simple step-by-step guide:
Ingredients:
- 4 salmon fillets, skin-on, 6-8 oz each
- Olive oil
- Salt and pepper
Equipment:
- Culinary torch
- Tongs
Instructions:
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Pat salmon dry and brush both sides with olive oil. Generously season with salt and pepper.
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Preheat torch according to manufacturer instructions. Adjust flame to 1-2 inches long.
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Holding torch 3-4 inches from salmon, wave the blue flame slowly and evenly over skin side only.
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Torch until skin is evenly blistered and blackened. Turn fillets and repeat quickly on flesh side.
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Allow salmon to rest 5 minutes before serving.
That’s all it takes to unleash incredible flavor and presentation in about 10 minutes. Feel free to add fresh herbs or citrus zest after searing. Serve with vegetables or grains to balance the richness.
Tips for Maximizing Success Torching Salmon at Home
To achieve salmon skin that’s perfectly charred yet avoid overcooking, keep these pointers in mind:
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Choose thicker fillets with skin for the best texture. Thinner pieces overcook quickly.
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Make sure salmon is patted very dry before searing to prevent steaming.
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Work in a well-ventilated area to prevent smoke alarm issues.
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Keep the torch moving continuously to evenly blacken the skin.
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Use a lower flame for flesh side to avoid overcooking interior.
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Let salmon rest after torching to allow juices to redistribute.
Take Your Dinner to the Next Level with Torched Salmon
From its theatrical appearance to its complex flavors, torched salmon elegantly elevates a weeknight staple into a restaurant-worthy dish. With just a quick charring from a culinary torch, you can reinvent basic salmon into something spectacular. Dazzle your dinner guests or savor gourmet flavor from the comfort of home. So grab your torch and get ready to ignite your cooking. Salmon will never look—or taste—the same again!
What is Aburi?
Aburi is a Japanese preparation of fish sushi quickly broiled using a blow torch/ kitchen torch. The word “aburi” means “flame seared” in Japanese. The technique is used to gently sear the surface of the fish to create a contrast in texture of a grilled surface and creamy, raw underside of the fish.
How to Make Seared Salmon Sushi (Aburi)
- Arrange the salmon. Place the salmon on a large platter or serving plate so that the pieces touch.
- Sear the salmon. Quickly sear the salmon on high with the kitchen torch until only the top is cooked and lightly browned.
- Garnish and serve. Add the ponzu to the salmon sushi that has been seared, then sprinkle the green onions and sesame seeds on top. Serve right away by itself or with rice and an avocado and cucumber salad.
How to Cook Salmon w Blow Torch – Richard Chamberlain
FAQ
What is the difference between salmon and aburi salmon?
What do you call torched sushi?
How to cook salmon with torch?
Is seared salmon cooked or raw?
How do you cook smoked salmon with a blowtorch?
CAREFULLY turn on a kitchen blowtorch and quickly sear the top of the smoked salmon until slightly charred. Turn off the blowtorch and set aside. Top with jalapenos (if using) on each piece of sushi and repeat with the remainder. Serve immediately with soy, wasabi and/or pickled ginger.
How do you make torched sushi?
This torched sushi recipe is surprisingly easy to make and so fun for a date night or dinner party! This recipe is gluten free, dairy free, and sugar free. Add sushi rice and 2 cups water to a rice cooker or electric pressure cooker. Cook according to manufacturer’s instructions.
Why does my fish taste bad when I use a torch?
Torch taste develops when uncombusted hydrocarbons from the torch’s fuel end up on the fish. To avoid torch taste, Vera recommends adjusting the flame of the torch first before applying it to the fish. When the flame looks tight and blue, it’s time to start applying heat to the fish.
How do you make smoked salmon sushi?
Add mayonnaise on top of each piece of sushi with an spoon or offset spatula. CAREFULLY turn on a kitchen blowtorch sear the top of the smoked salmon until slightly charred. Turn off the blowtorch and set aside. Top with jalapenos (if using). Serve immediately. You can customize this sushi however you like.