Salmon Sashimi

Master Salmon Sashimi at Home – A foolproof, beginner-friendly guide to making restaurant-quality salmon sashimi safely in your own kitchen. Learn how to select sashimi-grade salmon, slice it like a pro, and plate it beautifully with traditional garnishes. This no-cook, high-protein dish comes together in minutes (after proper freezing) and is perfect for special occasions or a gourmet weeknight treat.

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Prep Time 15

Freeze Time 20

Total Time 35

Course Appetizer, mailn course

Cuisine American, Fusion, Japanese

Servings 4

Calories 174 kcal

Ingredients

1 lb (450g) sashimi-grade salmon fillet Wild or farmed, frozen for safety
2 tbsp soy sauce (or tamari) Gluten-free if needed
1 tsp wasabi paste Adjust to taste
¼ cup pickled ginger Optional garnish
1 tbsp lemon zest For brightness
microgreens or shiso leaves For plating

Instructions

Thaw Safely
Transfer frozen salmon to the fridge 12–24 hours before use.
Prep the Fish
Pat dry with paper towels. Remove bones with tweezers, trim uneven edges.
Slice Like a Pro
Angle knife at 45° against the grain. Cut ¼-inch thick slices. Wipe knife between cuts.
Plate & Serve
Chill plates 10 mins. Fan out slices, garnish with lemon zest, microgreens, and serve with soy sauce, wasabi, and ginger.

Notes

Safety First!

Freezing: Ensure salmon was frozen at -4°F (-20°C) for 7+ days to kill parasites.
Pregnancy/Kids: Not recommended for pregnant women or immunocompromised individuals.

Serving Joyfully

Pair With: Crispy salmon skin chips (link to tutorial), sushi rice, or a dry Riesling.
Leftovers: Store wrapped tightly in fridge for up to 24 hours (texture declines).

Brand Voice Touch

"Turn dinner into a celebration! Tag us @enjoybyrecipes with your sashimi creations—we’ll feature our favorites! 🎉"

Keyword beginner sashimi, easy Japanese recipe, homemade sashimi, salmon sashimi, sushi-grade salmon