Salmon Sashimi Recipe

Introduction

Salmon sashimi is a classic Japanese delicacy that showcases the delicate flavor and buttery texture of fresh, high-quality salmon. Unlike sushi rolls, sashimi is served without rice, allowing the natural taste of the fish to shine. This easy salmon sashimi recipe will guide you in preparing, slicing, and serving fresh salmon at home, giving you a restaurant-quality experience in your own kitchen.

Ingredients

• 8 oz sushi-grade salmon fillet
• Soy sauce, for dipping
• Wasabi (optional)
• Pickled ginger, for garnish
• Lemon wedges (optional)
• Thinly sliced daikon radish or cucumber (optional, for plating)

Preparation Steps

Step 1: Choose the Right Salmon

Select a fresh, sushi-grade salmon fillet from a trusted source. Look for bright color, firm texture, and a clean smell. Avoid fish that has a strong or “fishy” odor.

Step 2: Prepare the Salmon

Remove any skin and pin bones from the fillet. Pat the salmon dry with a paper towel to remove excess moisture for easier slicing.

Step 3: Slice the Salmon

1. Use a very sharp knife for clean, precise cuts.
2. Slice the salmon against the grain at a 45-degree angle.
3. Aim for slices about ¼ inch thick for delicate sashimi pieces.
4. Use smooth, single strokes to avoid tearing the fish.

Step 4: Plate the Sashimi

Arrange the salmon slices neatly on a serving plate. Add thinly sliced daikon radish or cucumber if desired.

Step 5: Serve

Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Optionally, add lemon wedges for extra freshness.

🍣 Tips for Perfect Salmon Sashimi:

• Keep the salmon cold until just before serving.
• Always use sushi-grade fish for safety.
• Slice carefully to maintain the texture and presentation.

This salmon sashimi recipe is simple, elegant, and perfect for enjoying fresh, raw salmon at home. It’s a healthy and visually appealing dish that works well as an appetizer or part of a Japanese-inspired meal.