Sashimi De Salmón Recipe

Inspect and chill

Keep the salmon refrigerated until just before slicing. Pat the fillet dry with paper towels to remove excess moisture — dry fish slices hold texture better and slice cleaner.

Season lightly

Lay the fillet on a cutting board. Sprinkle sea salt evenly across the salmon and very lightly grind the black pepper over the surface. Allow to sit for 2 minutes to settle the salt; do not cure.

Slice for sashimi

Using a very sharp, long knife (sashimi/yanagiba or a chef's knife), hold the fillet steady with your free hand (finger joints curved back) and slice in a single smooth motion. Cut at a 45-degree angle into slices about 1/8–1/4 inch (3–6 mm) thick and 1–1.5 inches (2.5–4 cm) wide. Aim for 8–10 slices from a 1/2 lb fillet. Wipe the blade with a damp towel between passes to keep cuts clean.

Arrange

Fan the slices neatly on a chilled plate or platter, slightly overlapping. Zest the half lemon over the salmon very lightly (optional), and place lemon wedges on the side.

Combine soy sauce, mirin, rice vinegar, grated ginger, sesame oil, and honey (or agave) in a small bowl. Whisk until honey is dissolved and the mixture is homogenous.

Taste and adjust: if too salty, add an extra 1/2 tsp mirin or 1/4 tsp honey; if too sharp, add another 1/4 tsp sesame oil. Stir in toasted sesame seeds.

Pour a small amount (about 1 tbs) of dressing into a dipping dish per person. Reserve the remainder to lightly drizzle over the arranged sashimi if desired (use sparingly so as not to overwhelm the fish).

Place a small mound of pickled ginger and a pea-sized amount of wasabi on the plate beside the sashimi. Add microgreens or shiso leaves and sprinkle the thinly sliced scallions over the fish for color and aroma.

Serve immediately with the soy-ginger dipping sauce and lemon wedges. To eat traditionally: dip the fish lightly into the sauce (not the rice if serving with sushi), add a touch of wasabi if desired, and enjoy with pickled ginger between bites to cleanse the palate.

Storage note: consume sashimi the same day. If you must store, keep tightly wrapped and refrigerated up to 24 hours; do not refreeze. Discard if texture or smell changes.