Salmon Sashimi
Ingredients
6 oz sushi-grade salmon
- Look for sushi- or sashimi-grade salmon from a trusted fishmonger or Japanese market. The color should be vibrant the texture firm, and the scent clean and ocean-fresh.
- Tip: Wild-caught or responsibly farmed salmon is best for both taste and sustainability.
2 tablespoons soy sauce
- A classic dipping partner—go for low-sodium or tamari if you’re watching salt or avoiding gluten.
Wasabi paste (optional, to taste)
- Just a tiny dab brings a bold peppery kick that balances the richness of the salmon.
Pickled ginger (gari)
- Served on the side for cleansing the palate between bites. Its sweet tang pairs beautifully with the sashimi's freshness.
1 teaspoon toasted sesame seeds (optional)
- Adds a subtle nuttiness and a bit of texture for those who like a little contrast.
Fresh lemon or yuzu slices (optional)
- A light citrus splash can elevate the salmon’s natural flavor—especially if you're serving this as an appetizer.
Optional Garnishes
- Microgreens or shiso leaves – For a pop of color and a hint of herbaceous bite.
- Thinly sliced cucumber or daikon radish – Refreshing and crunchy these are traditional accompaniments in Japanese plating.
- Sushi rice if serving as nigiri – While not required for sashimi, it’s a great option if you want to create a more filling dish.
Instructions
Start with with proper prep.
- Before you even touch the salmon, make sure your workspace is spotless and your tools are ready to go.
- Use a very sharp sashimi knife or a long, thin chef’s knife. A dull blade can tear the fish rather than slice it cleanly.
- Place your salmon on a chilled cutting board—this helps maintain texture and temperature.
Inspect and trim the salmon.
- Lay out your sushi-grade salmon fillet. Check for:
- Pin bones – Run your fingers along the flesh and use tweezers to remove any.
- Skin – If still attached, gently remove it by sliding your knife between the skin and flesh, angling it slightly downward.
- Trim away any dark or sinewy bits to ensure a clean, uniform cut.
Slice with precision.
- This is where the magic happens!
- Hold your knife at a 45° angle to the fish.
- Slice against the grain in one smooth, confident motion—avoid sawing back and forth.
- Aim for slices about ¼ inch thick for optimal texture and flavor.
- Pro tip: Chill your knife blade between slices by wiping it with a cold, damp cloth—this helps maintain clean lines and reduces drag.
Plate like a pro.
- Presentation is part of the sashimi experience. You don’t need to be fancy—just thoughtful.
- Fan the slices out on a clean plate or sushi board.
- Add a touch of elegance with garnishes like shiso leaves, cucumber ribbons, or a small mound of pickled ginger.
- Serve with soy sauce on the side and a dab of wasabi if desired.
Serve immediately.
- Freshness is everything when it comes to sashimi. Once it’s sliced, serve it right away for the best flavor and texture.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 210 kcal |
| Total Fat | 13g |
| Saturated Fat | 2g |
| Protein | 22g |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sugar | 0g |
| Sodium | 300mg |
| Omega-3s | 2,000 mg+ |