In a skillet that can handle some serious heat, add a little bit of refined coconut oil (you don’t really want the coconut flavour here) and heat it up over very high heat.
While the pan is heating, trim the pieces of fish, if necessary, to get them as evenly shaped as possible. You’re looking for a nice, regular rectangular shape. Sprinkle generously and on all sides with salt and pepper.
When the pan is nice and hot, sear the fillets for a very brief period, about 20-25 seconds per side, just long enough to get a little bit of a golden color going.
Remove to a cutting board and let the fish rest for a few minutes while you work on the sauce.
To make the sauce, add all the ingredients to a small bowl and mix together with a spoon until well incorporated.
Delicately slice the salmon and serve with the sauce.
Salmon Tataki with Creamy Lemon Dill Sauce https://thehealthyfoodie.com/salmon-tataki-with-creamy-lemon-dill-sauce/