Japanese Salmon Sashimi Recipe

Salmon fillet: Sashimi-grade fresh salmon is essential for this dish to ensure safety and quality.

Soy sauce: A salty and savory condiment that complements the natural flavor of the salmon.

Wasabi: A pungent and spicy paste that adds a kick to the sashimi.

When slicing the salmon fillet, ensure your knife is extremely sharp to achieve clean, precise cuts. A dull knife can tear the delicate flesh, compromising both the texture and presentation of your sashimi. For best results, use a long, thin-bladed knife, such as a sashimi knife, and slice in a single, smooth motion rather than sawing back and forth.

• sashimi-grade fresh salmon fillet - Substitute with sashimi-grade tuna: Tuna has a similar texture and flavor profile, making it a suitable alternative for sashimi dishes.

• sashimi-grade fresh salmon fillet - Substitute with sashimi-grade yellowtail: Yellowtail offers a rich, buttery flavor that complements the traditional sashimi experience.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it perfect for those with gluten sensitivities.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those looking for a soy-free option.

• wasabi - Substitute with horseradish: Horseradish has a similar pungent heat and can be used as a more accessible alternative to wasabi.

• wasabi - Substitute with dijon mustard: Dijon mustard offers a milder heat and tanginess, providing a different but complementary flavor to sashimi.

• Ensure that the salmon fillet is as fresh as possible before storing. Freshness is key to maintaining the quality and safety of your sashimi.
• Wrap the salmon tightly in plastic wrap to prevent air exposure, which can cause oxidation and spoilage.
• Place the wrapped salmon in an airtight container to further protect it from any potential contaminants and to keep it from absorbing other odors in the fridge.
• Store the salmon in the coldest part of your refrigerator, ideally at a temperature between 32°F and 38°F. Use a refrigerator thermometer to ensure the temperature is optimal.
• Consume the salmon sashimi within 24 hours for the best taste and texture. Fresh sashimi is always preferable to ensure the highest quality.
• If you need to freeze the salmon, first ensure it is of the highest sashimi-grade quality. Freezing can affect the texture, so it's best to use the freshest fish possible.
• Wrap the salmon tightly in plastic wrap, then place it in a freezer-safe bag. Remove as much air as possible from the bag to prevent freezer burn.
• Label the bag with the date of freezing to keep track of its storage time. Frozen salmon should ideally be consumed within one month for the best quality.
• When ready to use, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, use the salmon immediately for the best texture and flavor. Do not refreeze once it has been thawed, as this can significantly degrade the quality.

• Method 1: Gentle Pan Searing

  1. Lightly coat a non-stick pan with olive oil.
  2. Heat the pan over medium-low heat.
  3. Place the salmon slices in the pan, searing each side for about 30 seconds to 1 minute.
  4. Remove from heat and serve immediately with soy sauce and wasabi.

• Method 2: Steaming

  1. Fill a pot with a small amount of water and bring it to a gentle simmer.
  2. Place a steaming basket over the pot.
  3. Arrange the salmon slices in the basket, ensuring they do not overlap.
  4. Cover and steam for 1-2 minutes.
  5. Serve with soy sauce and wasabi.

• Method 3: Sous Vide

  1. Preheat the sous vide machine to 120°F (49°C).
  2. Place the salmon slices in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for 10-15 minutes.
  4. Remove from the bag and serve with soy sauce and wasabi.

• Method 4: Warm Water Bath

  1. Fill a bowl with warm water (not boiling, around 100°F or 38°C).
  2. Place the salmon slices in a resealable plastic bag.
  3. Submerge the bag in the warm water for 5-10 minutes.
  4. Remove from the bag and serve with soy sauce and wasabi.

• Method 5: Microwave with Caution

  1. Place the salmon slices on a microwave-safe plate.
  2. Cover with a damp paper towel.
  3. Microwave on low power for 10-15 seconds.
  4. Check the temperature and repeat if necessary, in 5-second intervals.
  5. Serve with soy sauce and wasabi.

• Sharp knife: Essential for slicing the salmon fillet into thin, even pieces.

• Cutting board: Provides a stable surface for cutting the salmon.

• Serving plate: Used to arrange and present the salmon slices.

• Small bowl: For holding the soy sauce.

• Small dish: For serving the wasabi.

Use pre-sliced salmon: Purchase sashimi-grade salmon that is already pre-sliced to save time on preparation.

Organize your workspace: Arrange your ingredients and tools before starting to streamline the process.

Serve with pre-made condiments: Use store-bought soy sauce and wasabi to avoid making them from scratch.

Chill the salmon: Keep the salmon fillet in the fridge until you are ready to slice it, ensuring it is firm and easier to cut.