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Salmon Sashimi Recipe

Fresh Atlantic salmon prepared sashimi-style with proper knife techniques and traditional presentation.

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: 2-3 people
Difficulty: Medium

Ingredients

  • 300g sashimi-grade Atlantic salmon
  • Wasabi paste
  • Pickled ginger (gari)
  • Soy sauce for dipping
  • Daikon radish for garnish
  • Shiso leaves (optional)

Instructions

  1. Select Quality Fish

    Ensure you have sashimi-grade salmon from a reputable fishmonger. The fish should be bright in color with no fishy smell.

  2. Prepare Your Knife

    Use a very sharp, long knife (yanagiba if available). Clean and sanitize the blade thoroughly.

  3. Slice the Salmon

    Cut against the grain in one smooth motion, creating slices about 1/4 inch thick. Each slice should be about 2 inches long.

  4. Arrange on Plate

    Place slices on a chilled plate in an overlapping pattern. Keep refrigerated until serving.

  5. Prepare Accompaniments

    Arrange small amounts of wasabi, pickled ginger, and grated daikon on the plate.

  6. Serve Immediately

    Serve with soy sauce in small dishes. Eat immediately for the best texture and flavor.

Chef's Tips

Knife Technique

Use a pulling motion rather than sawing. The knife should glide through the fish in one smooth stroke.

Temperature Control

Keep the fish and serving plates cold throughout preparation. This maintains the best texture.

Quality First

Never compromise on fish quality for sashimi. Only use fish specifically labeled as sashimi-grade.