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Fresh slices of raw salmon sashimi are elegantly arranged on a long white platter, garnished with lemon slices, vibrant greens, and scallions, accompanied by chopsticks and a side of soy sauce.

Salmon sashimi: how to make it at home in a few simple and safe steps

By Nancy
Wonder why salmon sashimi tastes better when sliced right? Get expert tips on texture, freshness, and plating. Discover how.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 15 minutes
Course Appetizer
Cuisine Japanese
Servings 2
Calories 220 kcal

Ingredients
  

  • Sushi-grade salmon
  • Soy sauce
  • Wasabi
  • Pickled ginger
  • Optional
  • Toasted sesame seeds
  • Yuzu juice or lemon zest
  • Daikon radish

Instructions
 

Step 1: Choosing the Fish

  • This step decides everything—For salmon sashimi, only sushi-grade salmon is acceptable. The flesh should look luminous, feel resilient under your fingers, and smell clean

Step 2: Chilling for Precision

  • Cold creates control. Place the salmon in the refrigerator for about 10 minutes. This firms it up just enough to allow clean cuts.

Step 3: Knife Matters

  • A sharp blade isn’t optional—it’s essential. Use a long slicing knife and wipe it clean between cuts. One smooth motion per slice. No pressure.

Step 4: Slicing Technique

  • Angle equals elegance. Slice against the grain at a gentle diagonal. Medium thickness wins here

Step 5: Plating with Intention

  • Presentation shapes expectation. Arrange slices loosely, leaving space between them. This isn’t cluttered food.

Step 6: Final Touches

  • Restraint seals the deal. Add wasabi and ginger on the side, never on top. Serve immediately. Bottom line: freshness waits for no one.

Notes

Nutritional Information

  • High-quality protein — supports muscle repair
  • Omega-3 fatty acids — heart and brain friendly
  • Vitamin D — mood and immunity booster
  • Low carbohydrates — clean energy
Keyword Salmon sashimi