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Salmon Sashimi Recipe

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This Salmon Sashimi Recipe features buttery sashimi-grade raw salmon, a citrus-soy drizzle, and fresh garnishes. Ready in under 10 minutes, this delicate dish is both simple and indulgent!
Fully plated salmon sashimi dressed with yuzu soy sauce, garnished with thinly sliced jalapeño and cilantro, styled with blue linen and chopsticks.

I love Japanese sashimi recipes for their buttery texture, delicate flavor, and simplicity. But dining out at high-end sushi restaurants can be expensive. The good news? With the right knowledge and high-quality sashimi-grade salmon, you can easily prepare a Japanese salmon sashimi recipe at home—at a fraction of the cost.

This quick and easy Japanese sashimi recipe requires no cooking and comes together in under 10 minutes. Inspired by the famous Yellowtail Sashimi with Jalapeño from Nobu, this version features salmon sashimi with ponzu sauce, jalapeño, cilantro, and a touch of chili oil. Follow this guide to learn how to select, prepare, and serve Japanese-style salmon sashimi at home like a pro.

What is Salmon Sashimi?

A Japanese sashimi recipe like this requires high-quality fish for the best results. Salmon Sashimi is thinly sliced raw salmon served without rice, typically accompanied by a dipping sauce or garnishes. Unlike sushi, which includes vinegared rice, sashimi focuses solely on the quality and freshness of the raw fish.

This dish is a staple in Japanese cuisine and is often enjoyed with soy sauce, wasabi, citrus, or ponzu sauce. The key to great sashimi lies in sourcing high-quality, sushi-grade salmon and cutting it properly to enhance its natural flavor and texture.

What is ‘Sashimi- Grade’ or ‘Sushi-Grade’ Fish?

In any Japanese sashimi recipe, using only sashimi-grade salmon is essential for safety and flavor. To safely eat raw fish, it must be labeled as “sashimi-grade” or “sushi-grade”, which means:

  • It has been properly handled, frozen, and inspected to reduce risks of bacteria and parasites.
  • It meets stringent safety standards set by seafood suppliers.
  • It is fresher and higher quality than standard supermarket fish.

Important: Do NOT buy regular salmon from Costco, Whole Foods, or local grocery stores and eat it raw. Always purchase from a trusted seafood market or Japanese grocer.

What Does High-Quality Salmon Sashimi Taste Like?

Premium sashimi-grade salmon has:

  • A sweet, buttery, and melt-in-your-mouth texture.
  • A rich, delicate flavor with high fat content.
  • A vibrant orange hue with marbled fat lines.

The fattier the salmon, the more luxurious and expensive it is—which is why “toro salmon sashimi” refers to the fatty belly section of a salmon which is the most sought-after cut.

How to Choose the Best Sashimi-Grade Salmon for Salmon Sashimi

Not all salmon is safe to eat raw! To make authentic, high-quality salmon sashimi, you must buy sashimi-grade or sushi-grade salmon from a reputable source. But how is raw fish assessed and labeled safe for raw consumption?

Before sashimi-grade salmon reaches your local seafood market, it undergoes strict assessments by fishmongers and purveyors to ensure freshness, texture, and safety. Here’s what experts look for:

Appearance – The skin should be smooth, firm, and shiny with a natural metallic sheen.

Texture – When pressed, the flesh should spring back and feel firm, not mushy.

Color – Vibrant orange-pink flesh is a sign of freshness. Dull, yellow, or grayish tones indicate degradation.

Eyes – Crystal-clear, glossy eyes show that the fish is fresh. Cloudy or sunken eyes are a red flag.

Gills – The gills should be bright red and odor-free. If they appear brown or slimy, the fish is not fresh.

Smell – Fresh fish should not have a strong “fishy” odor. It should have a clean, ocean-like scent. A sour, ammonia-like smell means it’s past its prime.

Fat Content – High-fat toro salmon (belly cut) is considered the most luxurious and flavorful for sashimi. The higher the fat marbling, the more buttery the texture.

Time from Catch to Sale – The freshest fish is flash-frozen at sea and reaches the market within hours or days to retain peak quality.

Where to Buy the Best Salmon for Sashimi?

To ensure safety and quality, buy your salmon from:
Japanese or specialty seafood markets that label fish as “sashimi-grade” or “sushi-grade”.

Reputable Fishmongers: who can explain sourcing, handling, and freezing processes.

Online Specialty Stores: that ship flash-frozen sashimi-grade salmon.

Pro Tip: Never buy salmon from a standard grocery store like Costco or Whole Foods and eat it raw—it’s not safe unless labeled sashimi-grade!

Ingredients for salmon sashimi, including sushi-grade salmon, yuzu juice, soy sauce, toasted sesame oil, jalapeño, and cilantro.
Fresh ingredients for preparing salmon sashimi.

Salmon Sashimi  Ingredients

Here’s what you’ll need to make this Salmon Sashimi Recipe:

‘Sashimi Grade’ or ‘Sushi-Grade Salmon’: The star of the dish! Purchase from a trusted source. As stated above, it’s super important to buy premium quality sashimi-grade or sushi-grade fish from a reputable source. The main focus of this recipe is the salmon, so you don’t want to sacrifice flavor and your own safety! 

Yuzu Juice: Adds bright, citrusy notes. Yuzu is a tart but sweet citrus fruit that originated from South-East Asia and Japan. It’s greenish/yellow, and looks similar to a lemon or tangerine with thick flesh, but it tastes like a mixture of lemon, lime, grapefruit, and orange. You can find yuzu juice in most Asian supermarkets and I love it in this recipe because it has a dynamic and almost floral taste that tastes heavenly when paired with the soy sauce. 

Low Sodium Soy Sauce:  I always use low-sodium soy sauce to be healthier. Tamari is also fantastic! However, any soy sauce will work for this recipe. Enhances umami without overpowering.

Toasted Sesame Oil: A touch of nutty depth. I like to add just a whisper of sesame oil to the fish to complement its buttery flavory and add a soft nuttiness that offsets the salty/cutrus of the sauce. 

Jalapeño: For a hint of spice. When slicing the jalapeño, remove all the seeds. The seeds are the hottest part of the pepper. You can either use a knife to achieve paper-thin slices or a mandolin. Take your time to achieve thin slices so the pepper can almost “melt” into the raw fish for that sharp bite!

Cilantro: Adds freshness. The minced cilantro adds a lovely freshness and herbaceous quality to the sashimi that pairs beautifully with the jalapeño. 

Chili Oil: Optional for extra heat.

Pro Tip: If you can’t find yuzu juice, substitute with a mix of lemon, lime, and grapefruit juice.

Find the full recipe with ingredients and directions below.

How to Make Salmon Sashimi (Step-by-Step Guide)

This Japanese sashimi recipe follows traditional techniques to ensure each slice is tender and smooth.

Gather Ingredients: Allow the salmon to come to room temperature.

Slice the Salmon: There are two traditional methods for slicing sashimi:

  1. Hira-zukuri Method (Flat Slices) – Best for larger, thicker blocks of raw salmon.
  2. Sogigiri Method (Angled Slices) – Ideal for smaller, thinner pieces like the tail section.

Both methods require cutting across the grain to maintain the integrity of the fish and prevent the slices from falling apart.

Hira-zukuri Method Demonstrated Below:

  • Position the salmon block perpendicular to your body on the cutting board.
  • Hold the knife with your dominant hand while stabilizing the salmon with the other hand.
  • With the knife slightly angled in the air, insert the heel of the blade into the fish and slice about 1 cm wide.
  • Use one fluid motion from the heel to the tip of the knife, ensuring smooth, clean cuts.
Step-by-step process of slicing sushi-grade salmon on a blue cutting board using the Hira-zukuri method, demonstrating precise sashimi cuts with a Yanagiba knife.
Step-by-step guide to slicing salmon sashimi using the traditional Hira-zukuri method for clean, precise, and even slices.
All flat-cut salmon slices, created with the Hira-zukuri method, lined up on a blue cutting board alongside the Yanagiba knife.
Flat-cut salmon sashimi slices arranged with a Yanagiba knife.

Sogigiri Method Demonstrated Below:

  • Position the salmon block perpendicular to your body.
  • Begin slicing at the thinnest point, keeping the knife almost parallel to the cutting board.
  • Insert the heel of the knife into the fish and slice in one smooth, angled motion towards your body.
Step-by-step process of slicing sushi-grade salmon using the Sogigiri method, demonstrating precise angled sashimi cuts with a Yanagiba knife on a blue cutting board.
Step-by-step guide to slicing salmon sashimi using the traditional Sogigiri method for precise, angled sashimi cuts.
All pieces of salmon sashimi cut using the Sogigiri method lined up with the Yanagiba knife on a blue cutting board.
Sogigiri salmon sashimi slices arranged with a slicing knife.

Prepare Ingredients and Make the Sauce: Slice the jalapeños, and pick fresh cilantro leaves. Mix together the yuzu juice and soy sauce for a flavorful citrus-umami dressing.

Thinly sliced jalapeño rounds on a blue cutting board alongside a chef’s knife, with a hand holding a bottle of yuzu juice, ready to prepare a citrusy soy dressing for salmon sashimi.
Fresh jalapeño slices and yuzu juice, key ingredients for making flavorful salmon sashimi.

Plate and Dress: Arrange the salmon slices in a shingled pattern on a serving plate. Drizzle the sesame oil over the salmon pieces to create a silky base, and top with the yuzu-soy sauce.

Plated salmon sashimi slices drizzled with sesame oil and yuzu soy sauce, styled with a blue linen napkin for an elegant presentation.
Salmon sashimi plated and drizzled with sesame oil and yuzu soy sauce for a fresh, vibrant presentation.

Garnish and Enjoy: Top the salmon sashimi with thinly sliced jalapeño and fresh cilantro sprigs. Optional: add a touch of chili oil for added depth and heat.

Fully plated salmon sashimi dressed with yuzu soy sauce, garnished with thinly sliced jalapeno and cilantro, styled with blue linen and chopsticks.
Salmon sashimi garnished with jalapeño and cilantro.

Salmon Sashimi Variations

This recipe is incredibly simple with very few ingredients. However, you can substitute out or add various ingredients below to customize. 

Citrus Upgrade: If you can not find yuzu juice, you can swap it with any other kind of citrus juice like lemon, lime, grapefruit, tangerine, kumquat, blood orange, pomelo, key lime, etc.  

Spicy Kick: Add togarashi, wasabi, yuzu kosho, chili crunch, or chili oil.

Crunch Factor: Top with fried garlic, sesame seeds, or crispy shallots.

Fusion Flavors: Serve with avocado, cucumber, or pickled ginger.

Base Flavor: If you want the sauce to be creamy you could whisk in miso or sesame paste.

Salmon Sashimi Tips and Tricks

For the best Japanese sashimi recipe, always slice the fish against the grain to maintain its delicate texture. This Salmon Sashimi Recipe is simple, but achieving restaurant-quality results depends on proper ingredient selection, slicing techniques, and handling. Follow these essential tips to ensure buttery, smooth sashimi slices every time!

Buy High-Quality Sashimi-Grade Salmon: Always use sashimi-grade or sushi-grade salmon from a trusted seafood supplier to ensure freshness and safety. Avoid purchasing salmon from general grocery stores unless it’s explicitly labeled for raw consumption.

Chill the Fish Before Slicing: Slightly chilling the salmon in the freezer for 15-20 minutes firms up the flesh, making it easier: to slice thinly and evenly.

Work Clean & Handle Salmon Gently:

  • Use a dry paper towel to gently pat excess moisture off the fish before slicing.
  • Keep your cutting board clean and work efficiently to maintain the freshness of the fish.

Use a Long, Sharp Knife for Clean Cuts: A Yanagiba knife (sashimi knife) or a long chef’s knife works best for precise, smooth strokes. Avoid sawing motions, which can tear the delicate fish.

Slice Against the Grain for the Best Texture: Always cut the salmon perpendicular to the muscle fibers (across the grain). This ensures tender, non-stringy sashimi slices that melt in your mouth.

Choose the Right Slicing Technique: There are two traditional Japanese cutting techniques for salmon sashimi:

  • Hira-zukuri Method (Flat Slices) – Best for thicker salmon fillets, creating uniform rectangular pieces.
  • Sogigiri Method (Angled Slices) – Ideal for smaller or thinner fillets, slicing at a slight angle for delicate presentation.

Serve Immediately for the Best Taste: Sashimi is best enjoyed freshly sliced. If you need to store it, keep the salmon in an airtight container in the refrigerator for up to 24 hours and consume as soon as possible.

What to serve with Salmon Sashimi?

This Salmon Sashimi has lovely Japanese flavors that pair wonderfully with an array of dishes. Check out my favorites below.

Salads: I love making this simple Japanese Cucumber Salad because it also takes few ingredients and takes minutes to make. This Brussels Sprouts Salad is also a crowd-pleaser and is more like a hearty slaw. 

Carbohydrates: You could pair with this healthy Shirataki Noodles that are almost calorie deficient or Steamed Rice that could soak up the extra sauce or this Egg Fried Rice that’s so addicting and delish. Or, you could make yummy Vietnamese Shrimp crepes Banh Xeo, or this all encompassing Bun Thit Nuong which is vermicelli noodles, veggies, and protein all in one dish.

Japanese Vegetable Sides: This Miso Eggplant is easy and oh so addicting. Or, you cold opt for a simple green like this Baby Bok Choy or Turnip Recipe that are super simple and easy.

Protein: If you’re looking for a fabulous protein, try this one pot beef Galbi Jjim or make a feast with this Chicken Ballotine that has protein, noodles, and veggies. Or you could make this easy Teriyaki Chicken inside or on the grill.

How to Store

I don’t recommend making this dish ahead of time. It’s best eaten as close as possible to the date you purchased the salmon, and leftovers are not recommended. 

Refrigeration: If you purchase your raw salmon and plan to make the sashimi the following day, cover the fish with paper towels and keep it in an airtight container. You want to avoid any moisture or air contributing to spoilage. I would keep it in the refrigerator for a maximum of 2 days at a temperature of 30-36 degrees Fahrenheit. 

Freezer: You can freeze your salmon sashimi for up to two weeks, but I do not recommend eating it raw after you’ve done this. Instead, use the salmon for searing or any other cooked dish. The process in which purveyors freeze raw fish, thaw it, and sell it goes beyond the capabilities and safety of what we can do at home.

More Favorite Seafood Recipes to Try

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Fully plated salmon sashimi dressed with yuzu soy sauce, garnished with thinly sliced jalapeño and cilantro, styled with blue linen and chopsticks.

Salmon Sashimi Recipe

This simple and delicious Salmon Sashimi Recipe uses buttery salmon, ponzu sauce, thinly sliced jalapeño, and cilantro. The best part is that it’s ready in under ten minutes!
Prep Time 6 minutes
Total Time 6 minutes
Course Appetizers, Dinner Sides, Seafood, Side Dish
Cuisine Japanese
Servings 3 people
Calories 100 kcal

Equipment

Ingredients
  

Sashimi Trio

  • 6-8 oz sashimi-grade salmon
  • 1/4 cup yuzu juice
  • 2 tbsp soy sauce
  • 1/2 tsp sesame oil
  • ½ jalapeño, sliced into paper-thin rounds
  • 1/4 cup cilantro leaves for garnish

Instructions
 

  • Slice the salmon across the grain using the Hira-zukuri method, which involves cutting flat slices with your knife, or the Sogigiri method, which consists of cutting angled/slanted slices.
  • Layer the salmon pieces onto a serving plate.
  • Combine the yuzu and soy sauce. Reserve.
  • Drizzle the sesame oil over the layered salmon and then coat with the sauce.
  • Garnish each piece of salmon with one jalapeño slice and one cilantro sprig. 

Notes

Salmon Sashimi Tips and Tricks
This Salmon Sashimi Recipe is simple, but achieving restaurant-quality results depends on proper ingredient selection, slicing techniques, and handling. Follow these essential tips to ensure buttery, smooth sashimi slices every time!
Buy High-Quality Sashimi-Grade Salmon: Always use sashimi-grade or sushi-grade salmon from a trusted seafood supplier to ensure freshness and safety. Avoid purchasing salmon from general grocery stores unless it’s explicitly labeled for raw consumption.
Chill the Fish Before Slicing: Slightly chilling the salmon in the freezer for 15-20 minutes firms up the flesh, making it easier: to slice thinly and evenly.
Work Clean & Handle Salmon Gently:
  • Use a dry paper towel to gently pat excess moisture off the fish before slicing.
  • Keep your cutting board clean and work efficiently to maintain the freshness of the fish.
Use a Long, Sharp Knife for Clean Cuts: A Yanagiba knife (sashimi knife) or a long chef’s knife works best for precise, smooth strokes. Avoid sawing motions, which can tear the delicate fish.
Slice Against the Grain for the Best Texture: Always cut the salmon perpendicular to the muscle fibers (across the grain). This ensures tender, non-stringy sashimi slices that melt in your mouth.
Choose the Right Slicing Technique: There are two traditional Japanese cutting techniques for salmon sashimi:
  • Hira-zukuri Method (Flat Slices) – Best for thicker salmon fillets, creating uniform rectangular pieces.
  • Sogigiri Method (Angled Slices) – Ideal for smaller or thinner fillets, slicing at a slight angle for delicate presentation.
Don’t Overdress – Let the Salmon Shine: A light drizzle of sauce enhances the natural umami flavor without overpowering the delicate fish.
Serve Immediately for the Best Taste: Sashimi is best enjoyed freshly sliced. If you need to store it, keep the salmon in an airtight container in the refrigerator for up to 24 hours and consume as soon as possible.
Pro Tip: Display sashimi slices in a shingled pattern for a professional presentation, and serve with wasabi, soy sauce, and pickled ginger for the perfect Japanese sashimi experience!
 
How to Store
I don’t recommend making this dish ahead of time. It’s best eaten as close to the date you purchased the salmon, and leftovers are not recommended. 
Refrigeration: If you purchase your raw salmon and plan to make the sashimi the following day, cover the fish with paper towels and keep it in an airtight container. You want to avoid any moisture or air contributing to spoilage. I would keep it in the refrigerator for 2 days at 30-36 degrees Fahrenheit. 
Freezer: You can freeze your salmon sashimi for up to two weeks, but I do not recommend eating it raw after you’ve done this. Instead, use the salmon for searing or any other cooked dish. The process in which purveyors freeze raw fish, thaw it, and sell it goes beyond the capabilities and safety of what we can do at home.

Nutrition

Calories: 100kcalCarbohydrates: 3gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 721mgPotassium: 352mgFiber: 0.5gSugar: 0.5gVitamin A: 113IUVitamin C: 9mgCalcium: 14mgIron: 1mg
Keyword salmon sashimi
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Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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