Salmon Sashimi Recipe

Chill and prep

Keep the sushi-grade salmon cold until ready. Using a very sharp knife (preferably a long sashimi knife), trim any remaining connective tissue and ensure the fillet is even. Pat dry with paper towel.

Season

Lightly season both sides of the salmon with 1/4 tsp sea salt, 1/8 tsp black pepper, and drizzle 1 tablespoon lemon juice over the top. Let sit 2–3 minutes to allow the citrus to slightly firm the flesh.

Slice sashimi

Hold the knife at a slight angle and slice the salmon into 1/4-inch (6 mm) thick slices. Aim for even, single smooth strokes — do not saw. Arrange slices on a chilled plate in a single layer or slightly overlapped.

Prepare avocado

Halve, pit, and peel the avocado. Slice into thin slices or small cubes to match your plating preference. Toss gently with 1 teaspoon rice vinegar to prevent browning and add brightness.

Sauces

Pour 2 tablespoons soy sauce into a small dipping bowl. If using wasabi, place 1/2 tsp on the side or mix a small amount into the soy for a wasabi-soy drizzle. Have pickled ginger available on the plate if desired.

Coat onions

Toss 1/2 cup thinly sliced shallot or onion with 2 tablespoons all-purpose flour, 1 teaspoon cornmeal (if using), and 1/4 tsp salt until lightly and evenly coated. Shake off excess flour.

Fry until golden

Heat 1/2 cup neutral oil in a small heavy skillet over medium-high heat to 350°F (175°C) if you have a thermometer. Add the coated onion in a single layer (work in batches if needed). Fry, stirring occasionally, until golden brown and crisp, about 1–2 minutes. Use a slotted spoon to transfer to paper towels to drain and season immediately with a pinch of salt.

Alternative oven method

If avoiding frying: spread coated onion on a parchment-lined sheet, mist with oil, and bake at 400°F (200°C) for 8–12 minutes, tossing once, until crisp and golden.

Plate components

On each serving plate, place a small bed of avocado slices or cubes where the salmon will sit. Arrange salmon sashimi slices neatly over or beside the avocado.

Add crunchy topping and season

Scatter a tablespoon or two of the freshly made crispy onions over the salmon and around the plate for texture. Sprinkle 1/2 tsp black sesame seeds and 1 tablespoon thinly sliced scallion over the dish. Drizzle 1/2 tsp toasted sesame oil lightly over the salmon for aroma.

Garnish and serve

Finish with microgreens or cilantro (about 1/4 cup) for color and freshness. Serve immediately with soy sauce, wasabi, and pickled ginger on the side so diners can dip to taste.