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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 with Yuzu-Soy Sauce Recipe

A simplistic recipe for creating stunning, restaurant-quality salmon sashimi at home in under 10 minutes. This dish features buttery, sashimi-grade salmon dressed in a bright yuzu-soy sauce and garnished with fresh cilantro and a hint of jalapeño.
5 from 1 vote
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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
  

Instructions
 

  • Slice Salmon and Jalapeño: Using a very sharp knife, slice the chilled salmon fillet against the grain into approximately ¼-inch thick pieces and thinly slice the jalapeño.
    Hand slicing salmon on a blue cutting board and thinly sliced jalapeńo with chef's knife.
  • Arrange on Plate: Layer the salmon pieces on a chilled serving plate.
    Flat-cut Hira-zukuri salmon slices plated with sesame oil and styled with blue linen.
  • Mix Sauce: In a small bowl, combine the yuzu juice and soy sauce.
    Hand combining soy sauce into yuzu juice in a glass bowl with a gold spoon, styled with blue linen.
  • Dress: Drizzle the sesame oil over the layered salmon, then spoon the sauce over the top to coat each piece.
    Hand drizzling yuzu soy sauce over salmon sashimi slices with a gold spoon, styled with blue linen.
  • Garnish & Serve: Top each piece of salmon with one jalapeño slice and a cilantro sprig. Serve immediately, adding a drizzle of chili oil if desired.
    Fully plated salmon sashimi dressed with yuzu soy sauce, garnished with thinly sliced jalapeño and cilantro, styled with blue linen and chopsticks.

Notes

  • Fish Safety: It is only safe to use salmon explicitly labeled "sashimi-grade." This should be purchased from a reputable Japanese market or a trusted fishmonger, not a standard supermarket counter.
  • Preparation Tip: For easier, cleaner slicing, place the salmon fillet in the freezer for 15-20 minutes before cutting.
  • Slicing Technique: Always slice against the grain for the most tender texture. You can use the Hira-zukuri method (slicing straight down for thick, rectangular pieces) or the Sogigiri method (slicing at an angle for thinner, delicate pieces). For a complete visual guide, refer to the post above.
  • Yuzu Substitute: If you cannot find yuzu juice, you can substitute a 50/50 mix of fresh lemon and lime juice with a splash of grapefruit juice.
  • Storage: Sashimi is best enjoyed immediately. Storing leftovers is not recommended for safety or quality.

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