Salmon Sashimi Recipe

1. Inspect and chill

Confirm the salmon is sushi-grade (frozen previously according to local guidelines or purchased from a reputable fishmonger). Keep it cold. Place a bowl of ice on the work surface and set the wrapped salmon on the ice for 5–10 minutes until firm but not frozen solid; pat dry with paper towels.

2. Remove skin and pin bones (if present)

If the fillet still has skin, place skin-side down, grip the tail edge, angle the knife slightly toward the skin and slice between flesh and skin while pulling skin taut. Run your fingers along the flesh to locate pin bones and remove them with clean tweezers if needed.

3. Trim

Trim away any discolored edges, bloodline, or excess fat for a clean appearance and milder flavor. Leave an even rectangle/loins about 1/2"–3/4" thick for uniform slices.

4. Slice sashimi

Hold the knife at a slight angle (about 20–30°). Using a single smooth motion, slice against the grain into pieces about 1/4"–3/8" (6–10 mm) thick. Aim for 6–8 slices from 1/2 lb depending on portion size. Wipe the knife with a damp cloth between cuts to maintain clean edges.

5. Arrange

Neatly fan or stagger the slices on a chilled plate, leaving space between pieces. Garnish as desired with shiso leaves or microgreens.

6. Portion the soy sauce into small dipping bowls. Place a small amount (about 1/4–1/2 tsp) of wasabi on the side of each bowl or let diners mix it into their soy sauce to taste. Add pickled ginger to a small dish for palate cleansing between bites.

7. Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan, until fragrant and lightly colored—watch carefully to avoid burning. Allow to cool, then sprinkle a pinch over the sashimi just before serving.

8. If using scallion, thinly slice on a sharp bias and scatter lightly over some pieces or serve on the side. Offer lemon wedges for a gentle squeeze over a piece if desired.

9. Optional finishing oil: drizzle no more than 1/4 teaspoon of neutral oil or 1/8 teaspoon toasted sesame oil across the slices to enhance mouthfeel. Use sparingly so as not to overpower the salmon's flavor.

10. Serve immediately while the fish is chilled. Encourage diners to take a slice with chopsticks, dip lightly into soy sauce (wasabi optional), and cleanse between bites with pickled ginger.

11. Leftovers: keep any unused sliced salmon tightly covered and refrigerated and consume within 24 hours. Do not refreeze sliced sashimi. Discard if it develops off odors or a slimy texture.