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How to Make Salmon Sashimi

5 from 5 votes
Learn how to make perfect salmon sashimi at home! This easy, step-by-step guide will teach you the art of slicing and plating like a pro. Looking for a Salmon Sashimi Recipe? You can eat raw salmon as sashimi if it's sushi-grade and properly prepared.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Seafood Sensations
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 200 grams sushi-grade salmon
  • 2 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon wasabi optional
  • 1 slice pickled ginger per serving
  • 2 wedges lemon
  • 1 shiso leaves optional, for garnish

Equipment

  • Sashimi knife
  • Cutting Board
  • Chilled plate

Method
 

Preparation
  1. Prepare the Salmon: Freeze sushi-grade salmon at -4°F (-20°C) for at least 7 days to ensure safety. Thaw in the refrigerator for 12–24 hours before slicing.
  2. Slice the Salmon: Place the fillet skin-side down on a cutting board. Use a sharp sashimi knife to slice into 1/4-inch thick pieces at a slight angle. Wipe the knife between cuts.
  3. Plate the Sashimi: Arrange the slices on a chilled plate in a fan or spiral pattern. Garnish with lemon wedges, pickled ginger, and a small dollop of wasabi.
  4. Serve: Pair with soy sauce for dipping and enjoy immediately.

Notes

Always use sushi-grade salmon for safety. Substitute Arctic char or tuna if salmon isn’t available. Leftovers can be stored in an airtight container in the fridge for up to 24 hours.