This Salmon Sashimi with Ponzu is made with sushi grade salmon, and drenched in a delicious sauce made out of ponzu sauce, soy sauce and sesame oil.
This melt-in-your-mouth Salmon Sashimi with Ponzu Sauce is a delightful and easy appetizer. This recipe takes minutes to make, perfect for get togethers or date night, and it is always a crowd pleaser. Make sure to use sushi-grade salmon. I also used store bought ponzu sauce, making this recipe a little easier.
This Salmon Sashimi is the ultimate summer appetizer made with the freshest sushi-grade salmon and tossed in a delicious Asian sauce. It is served chilled and pairs well with wonton crackers or tortilla chips. Salmon sashimi with Ponzu is one of my all-time favorite dishes and I always order it at my local sushi restaurant. This dish is so easy to put together, is made with only four ingredients, and is perfect for date night or dinner parties.
- What is Salmon Sashimi?
- Can you eat raw salmon sashimi?
- Where to buy Salmon Sashimi?
- Salmon Sashimi with Ponzu Ingredients
- How to make Salmon Sashimi with Ponzu
- Salmon Sashimi Recipe Variations
- How to store Salmon Sashimi
- Salmon Sashimi Recipe Top tips
- Salmon Sashimi with Ponzu Recipe
- Food safety
What is Salmon Sashimi?
Salmon sashimi is a Japanese dish that consists of thin slices of raw salmon that are typically served with soy sauce, wasabi, and pickled ginger. Sashimi is a Japanese word that means "pierced body" and refers to the fresh, raw seafood that is sliced into thin pieces and served as a delicacy.
To make salmon sashimi, a fresh, high-quality salmon fillet is first cleaned and filleted. The skin is removed, and the flesh is sliced into thin, bite-sized pieces using a sharp knife. The slices are then arranged on a plate and served raw.
Salmon sashimi is a popular dish in Japanese cuisine and is often served as an appetizer or part of a sushi platter. It is prized for its delicate, buttery texture and rich, savory flavor. However, it is important to note that consuming raw fish comes with some health risks, so it is crucial to ensure that the salmon is fresh and has been handled and stored properly.
Can you eat raw salmon sashimi?
Yes, but it must be sushi grade and I usually prefer to eat farm raised salmon, the levels of parasites and bacteria are lower. The term sushi-grade refers to being previously flash frozen right after the salmon was fished. Like I said, farm-raised salmon is also safe because farmed salmon is not typically susceptible to parasites. Nevertheless, when you buy salmon, just make sure the label says sushi grade, and you’re getting it from a credible grocery store.
Where to buy Salmon Sashimi?
You will need to buy sushi grade salmon from your local fish market or a credible grocery store, like Whole Foods. Make sure to ask the fishmonger if the salmon is sushi grade. Never be afraid to ask them questions. They can also help you prepare any fish in any style you would like.
Salmon Sashimi with Ponzu Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Sushi Grade Salmon
- Ponzu Sauce
- Soy sauce
- Sesame oil
- Optional: chives and peppers
See recipe card for quantities.
How to make Salmon Sashimi with Ponzu
Using a sharp Japanese knife, cut the salmon into thin slices. Slices should be a rectangular shape.
Lay the salmon slices onto a plate.
In a small bowl, add soy sauce, ponzu sauce, and sesame oil and whisk. Pour sauce over salmon.
Optional: garnish with chives and chili peppers. Serve right away.
Hint: Sometimes it helps to freeze the salmon for 30 minutes before slicing to help cut into thin slices.
Salmon: This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon.
Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
Soy Sauce: I used light soy sauce instead of dark soy sauce.
Ponzu Sauce: Ponzu sauce is basically a citrusy soy sauce, and it’s so refreshing to add in most dishes. If you can’t find ponzu sauce, just mix 3 tablespoons of soy sauce and 1 tablespoon lemon juice.
Salmon Sashimi Recipe Variations
- Spicy salmon sashimi - This version is seasoned with spicy mayo, sriracha, or chili oil for an extra kick of heat.
- Lemon and herb salmon sashimi - This variation includes fresh herbs like dill, cilantro, and parsley with a squeeze of lemon juice for a refreshing flavor.
- Soy sauce and sesame salmon sashimi - This variation is dressed with a mixture of soy sauce, sesame oil, and sesame seeds for a savory and nutty taste.
- Mango and avocado salmon sashimi - This version is served with diced mango and avocado on top of the salmon sashimi for a tropical twist.
- Truffle oil salmon sashimi - This variation is drizzled with truffle oil for a rich and earthy flavor.
- Yuzu kosho salmon sashimi - This version is flavored with yuzu kosho, a Japanese condiment made with yuzu citrus and chili peppers, for a tangy and spicy taste.
- Miso-marinated salmon sashimi - This variation is marinated in miso paste, mirin, and sake for a sweet and savory flavor.
- Cucumber and seaweed salmon sashimi - This version is served with thinly sliced cucumbers and seaweed for a refreshing and crunchy texture.
Check out this Miso Tuna recipe!
To make salmon sashimi, you will need a few basic kitchen tools and equipment, including:
- A sharp knife: A sharp, long-bladed knife is essential for slicing the salmon thinly and evenly. A traditional Japanese knife called a yanagiba or a sashimi knife is commonly used for this purpose.
- Cutting board: A sturdy, non-slip cutting board is needed to provide a stable surface for cutting the salmon.
- Tweezers: Tweezers can be used to remove any small bones or pieces of skin that may be left on the salmon after filleting.
- Serving plate: A clean, attractive plate or platter is needed to present the salmon sashimi in an appealing way.
How to store Salmon Sashimi
- Keep it chilled: Raw fish should always be stored in the refrigerator at a temperature below 40°F (4°C) to slow down bacterial growth. Keep the salmon sashimi in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or picking up any unwanted flavors from other foods.
- Eat it quickly: Salmon sashimi is best enjoyed as fresh as possible. It is recommended to consume it within 24 hours of purchasing or preparing it. After this time, the texture and flavor may deteriorate, and the risk of bacterial growth increases.
- Avoid freezing: Freezing salmon sashimi is not recommended as it can affect the texture and flavor. If you must freeze it, wrap it tightly in plastic wrap or aluminum foil, and store it in an airtight container. Consume it within a few weeks for best results.
- Be cautious with leftovers: If you have any leftover salmon sashimi, it should be refrigerated immediately and consumed within 24 hours. Discard any leftover fish that has been left at room temperature for more than 2 hours.
Salmon Sashimi Recipe Top tips
- Choose fresh, high-quality salmon: Look for fresh, high-quality salmon that has been properly handled and stored. It should be firm to the touch, with a bright, shiny color and a clean, fresh smell. Avoid salmon that is discolored or has a fishy odor.
- Use a sharp knife: A sharp, long-bladed knife is essential for slicing the salmon thinly and evenly. A traditional Japanese knife called a yanagiba or a sashimi knife is commonly used for this purpose. Sharpen the knife before use and wipe it clean with a damp cloth between cuts to prevent any residual fish from sticking.
- Slice the salmon against the grain: When slicing the salmon, cut against the grain to ensure a smooth and tender texture. Hold the knife at a 45-degree angle and slice the fish thinly and evenly, without applying too much pressure.
- Chill the salmon before slicing: Chill the salmon in the refrigerator for at least an hour before slicing to firm up the flesh and make it easier to cut.
- Serve with fresh soy sauce and wasabi: Freshly grated wasabi and high-quality soy sauce can enhance the flavor of the salmon sashimi. Use a small amount of wasabi to add a subtle heat and flavor to the fish, and serve the soy sauce on the side for dipping.
- Follow safe food handling practices: When handling raw fish, it is important to follow safe food handling practices to prevent any risk of contamination or foodborne illness. Use clean, food-grade equipment and work in a hygienic environment to minimize the risk of bacterial growth.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove