Tempt your taste buds with Chef Eric Gephart's fiery Chili Ponzu Seared Salmon recipe. Learn how to expertly break down a side of salmon, then master the perfect sear over the grill.
WHAT YOU'LL LOVE
- Breaking down a whole side of salmon into portions yourself: Learning to portion the fish into five cuts means you get consistent, evenly-shaped pieces suited to different cooking methods, instead of relying on pre-cut fillets that don't always match what a recipe calls for.
- Dropping a wood chunk directly into the hottest part of the coals right before searing: Timing the smoke to combust just as the fish goes on means the salmon picks up clean smoke flavor during the short sear, rather than smoking over a long separate stage.
- Closing the dome for just the first minute of the sear: Trapping the smoke around the fish briefly lets it bathe in smoke while searing, then opening the lid to flip keeps the rest of the cook from oversmoking or overcooking the delicate flesh.
- Building the ponzu with fresh citrus juice instead of bottled ponzu: Combining fresh orange and lime juice with soy sauce, mirin, and serrano creates a brighter, more balanced sauce than a bottled version, and lets you control the heat level with the chile.
Chili Ponzu Seared Salmon
Eric Gephart
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Calories
293
Chef Eric Gephart from Kamado Joe walks you through how to break down a side of salmon. Then he fires up the Kamado Joe Classic III for a quick and easy recipe-- Chili Ponzu Seared Salmon.
Ingredients
- 1 Side or Portion Kvaroy Arctic Salmon (I chose the Top Loin Portion)
-
1 Tablespoon Dizzy Pig Pineapple Head
-
1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoons Seaweed Salad (Find in your grocery store)
- 1 Each Wood Chunk
- ½ Cup Soy Sauce
- ¼ Cup Orange Juice, fresh squeezed
- 2 Tablespoons Lime Juice, fresh squeezed
- 1 Tablespoon Water
- 1 Tablespoon Mirin (Sweet Rice Wine)
- ¼ Each Serrano, thin slice
- 3 Drops Sesame Oil
Ponzu
Serrano Ponzu Drizzle
Directions
Light your charcoal pile from the bottom and allow the fire to climb. Aim for a searing temperature of 550F. Install a Kamado Joe Classic Joe Half Moon Soapstone Cooking Surface and allow it to come to temperature with the grill.
- As the charcoal is engaging and the heat begins to climb, use this time to prep the rest of the recipe. If using a whole side of salmon, break the side down into the 5 portions shown in the video. Next make your marinade, remove the skin from the salmon portion and season the salmon with the Dizzy Pig.
- Drop a wood chunk in the hottest portion of the charcoal pile, wait until it combusts, and you achieve clean smoke.
Slightly oil your soap stone or grill grates and place the salmon, presentation side down. Close the dome for 1 minute so the smoke gently bathes the salmon while it sears. Open the lid after 1 minute and flip, cook for 30 seconds to 1 minute more.
- Remove from the grill and transfer to a cutting board. Either tear the salmon into chunks for a rustic presentation or slice into slices and place on the presentation plate. Top with Serrano ponzu and garnish with Seaweed Salad.
- Heat to 500 degrees and sear belly and top loin.
Recipe Note
Recipe FAQ
Why break down a whole side of salmon into portions rather than buying pre-cut fillets?
Portioning it yourself gives consistent, evenly-shaped cuts suited to different cooking methods, rather than relying on pre-cut fillets that may not match what the recipe needs.
Why drop the wood chunk into the coals right before searing instead of earlier?
Timing the smoke to combust just as the fish goes on the grill means the salmon picks up clean smoke flavor during the short sear, rather than being exposed to a longer separate smoking stage that this quick-cook recipe isn't built around.
Why close the dome for only the first minute of cooking?
Trapping the smoke around the fish briefly lets it bathe in smoke while searing. Opening the lid to flip afterward keeps the rest of the short cook from oversmoking or overcooking the delicate salmon.
Why build the ponzu with fresh citrus juice instead of using bottled ponzu sauce?
Combining fresh orange and lime juice with soy sauce, mirin, and sliced serrano creates a brighter, more balanced sauce than a bottled version, and lets you control the heat level directly through the chile.
What internal temperature should the salmon actually reach?
This recipe sears it very briefly — about 1.5 to 2 minutes total — which leaves the center rare, similar to how tuna is often served. USDA's minimum safe internal temperature for fish is 145°F; if you prefer the salmon cooked through rather than rare in the center, extend the sear time until it reaches that temperature.
How indoor-friendly is this recipe?
3 out of 5 — a very hot cast iron skillet on the stovetop can replicate the quick sear; the wood chunk and dome-trapped smoke are the parts that specifically require a live-fire grill.
Recipe Highlights
Self-portioned salmon: Ensures consistent cuts suited to the cooking method.
Timed wood-chunk smoke: Infuses flavor during the short sear window.
Brief dome-closed sear: Balances smoke exposure with delicate cook time.
Fresh citrus ponzu: Brighter and more customizable than a bottled sauce.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.58 oz
- per serving
- Calories
- 293
- Carbs
- 7 grams
- Protein
- 36 grams
- Fat
- 15 grams
- Sodium
- 1738 milligrams
