Salmon Sashimi Recipe
Make Salmon Sashimi Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Condiments & Garnish
Tools & Finish
Method
Salmon
- 1
Inspect and chill
Keep the salmon chilled until ready. Place a bowl with ice water next to your work area to rest the salmon briefly if it warms while preparing other items.
- 2
Trim and portion
With a very sharp, clean knife, trim away any remaining skin, sinew or brown edges. Remove any pin bones with tweezers. Cut the fillet into uniform, sashimi-size portions: about 1/4-inch (6 mm) thick slices, 1 to 1.5 inches wide and 2 to 3 inches long. Tilt the knife slightly and slice in one long, smooth stroke toward you for clean edges. Expect roughly 10–12 slices from 1/2 lb depending on size.
- 3
Cold-hold
Immediately transfer the cut slices onto a chilled plate or a plate set over a bowl of ice to keep them cold. Lightly sprinkle the slices with 1/2 tsp of salt and allow to rest for 1–2 minutes to enhance flavor; if desired, quickly brush with 1 tsp rice vinegar for brightness, then blot dry with a paper towel.
Condiments & Garnish
- 4
Prepare soy and wasabi
Portion soy sauce into a small dipping bowl (about 6 tbs). Place a small dab (about 1/4 to 1/2 tsp) of wasabi on the side of the plate or in a separate small dish so diners can mix to taste. If you prefer, mix a small amount of wasabi into a tablespoon of soy sauce for a blended dip.
- 5
Plate garnishes
Arrange pickled ginger, microgreens or shiso leaves, thinly sliced scallion and lemon wedges on the serving plate. Sprinkle toasted sesame seeds lightly over the salmon slices or on the plate for contrast.
- 6
Serve
Arrange the chilled salmon slices neatly on a chilled plate, leaving space between slices. Garnishes should be placed to the side. Serve immediately with soy sauce and wasabi. Instruct diners to dip salmon lightly into soy or soy-wasabi mixture, and enjoy with a piece of pickled ginger between bites to cleanse the palate.
Tools & Finish
- 7
Keep knife clean and wet: wipe the blade with a damp, clean cloth between cuts to maintain smooth, clean slices. Keep everything chilled and consume sashimi promptly — within 2 hours of serving at room temperature, or keep refrigerated until just before serving. Discard any unused raw fish after 24 hours.