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    Cook With Dana » Recipes » Recipes

    Published: Jun 15, 2022 · Modified: Apr 21, 2025 by Dana · This post may contain affiliate links · 13 Comments

    How to Make Salmon Sashimi

    Jump to Recipe Jump to Video Print Recipe

    salmon sashimi or sushi grade salmon sliced thin with rice, cucumbers, soy sauce and wasabi

    I love eating salmon sashimi but always eating out for sushi can be quite pricy. If you’re tight on a budget or want to have a sushi night, you can buy a raw salmon fish at the store and make it ‘sushi grade’ which means that it’s safe to consume raw.

    I learned this method from my parents’ sushi restaurant. This freezing method is also used at all sushi restaurants to ensure the fish can be eaten raw. To ensure your salmon sashimi is safe to eat or ‘sushi grade,’ follow my recipe below. This is raw salmon so please consume at your own risk and know where your fish comes from. If you’re pregnant, etc. consult a doctor before eating raw salmon.

    FARMED SALMON VS. WILD

    I chose to buy farmed salmon because where I get my salmon (Faroe Island Salmon, Sustainably Farmed to be exact) the salmon is raised in a sizeable contained area so they are able to swim in their natural habitat and eat their own natural diet. This type of salmon has a lower chance of pesticides compared to wild salmon where I don’t know what foods they have been eating.

    Personally it all comes down to knowing where you are getting your salmon. I buy the highest grade quality I can get to ensure that I won’t get sick. It is up to you as a consumer to make the judgement of where you get your fresh salmon to make your salmon sashimi. I highly suggest to do some research to understand where your salmon is coming from and understand if the salmon’s living conditions allow you to prepare it raw at home. Your local fish market (not your nearest grocery store salmon like Costco, Ralph’s or Safeway) would be super helpful ◡̈

    salmon sashimi or sushi grade salmon sliced thin with rice, cucumbers, soy sauce and wasabi

    INGREDIENTS YOU NEED FOR YOUR SALMON SASHIMI:

    • fresh farmed salmon (Faroe Island Salmon, Sustainably Farmed)
    • salt
    • freezer bag (ziplock freezer bags or any that prevent freezer burn is great!)

    yuzu aioli (optional):

    • yuzu hot sauce
    • olive oil

    STEPS TO MAKE THE SALMON SASHIMI:

    1. Get fresh salmon from your local market. I am using 1 pound salmon fillet.
    2. Pat the salmon dry with a paper towel. Add 1 teaspoon salt (per pound) and let it sit for 20 minutes. You will see that water will start coming out
    3. Rinse salmon with running water.
    4. Pay salmon dry with a paper towel, and store in a freezer bag.
    5. Freeze salmon for at least 7 days at -4°F (-20°C) to a month to kill parasites.
    6. When you’re ready to eat the salmon, defrost in the refrigerator the night before.
    7. Take salmon out of the refrigerator before eating and pat dry with a paper towel. Slice and serve. I like to eat with sushi rice and dip with wasabi & soy sauce. If you have salmon skin left, don’t throw it away. Fry in some oil for 5-7 minutes until crispy. It tastes like chips!
    8. Optional: I served the salmon sashimi with yuzu aioli for a slight citrus note. You can also serve the sashimi with lemon, cucumbers, and avocado.

    Check Out More Salmon Recipes

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    • 30 Minute Salmon Poke Bowl – marinated shoyu salmon on top of white rice and served with vegetables.
    • Glazed salmon on top of rice and broccoli.
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    • Creamy cilantro green sauce as a garnish.
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    Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

    sushi grade salmon sliced thinly on bed of sushi rice with cucumbers and lemon
    Print Recipe Pin Recipe
    5 from 16 votes

    Salmon Sashimi

    Prepare fresh salmon sashimi so you can eat it raw at home.
    Prep Time10 minutes mins
    Freeze for 7 days to 1 month7 days d
    Total Time7 days d 10 minutes mins
    Course: Appetizer
    Cuisine: Japanese
    Servings: 4 people
    Calories: 161kcal
    Author: Dana

    Ingredients

    • 1 pound salmon
    • 1 teaspoon salt

    Instructions

    • Get fresh salmon from your local market. I am using 1 pound salmon fillet.
    • Pat the salmon dry with a paper towel. Add 1 teaspoon salt (per pound) and let it sit for 20 minutes. You will see that water will start coming out.
    • Rinse salmon with running water.
    • Pay salmon dry with a paper towel, and store in a freezer bag.
    • Freeze salmon for at least 7 days at 4°F (-20°C) to a month to kill parasites.
    • When you're ready to eat the salmon, defrost in the refrigerator the night before.
    • Take salmon out of the refrigerator before eating and pat dry with a paper towel. Slice and serve. I like to eat with sushi rice and dip with wasabi & soy sauce. If you have salmon skin left, don't throw it away. Fry in some oil for 5-7 minutes until crispy. It tastes like chips!
    • Optional: I served the salmon sashimi with yuzu aioli for a slight citrus note. You can also serve the sashimi with lemon, cucumbers, and avocado.

    Video

    @cookwithdana

    Save your $$$ and eat safely prepared raw salmon at home 🤩🍣 #sushi #salmon #learnontiktok #foodtiktok

    ♬ Lights Are On – Instrumental – Edith Whiskers

    Nutrition

    Calories: 161kcal | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 631mg | Potassium: 556mg | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg
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    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

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    Reader Interactions

    Comments

      5 from 16 votes (12 ratings without comment)

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      Recipe Rating




    1. Natalia says

      July 30, 2024 at 8:53 pm

      5 stars
      Thank you! I love sashimi and sushi rolls. After trying this technique I enjoyed some delicious salmon sashimi made at home. I’ll be making this regularly!

      Reply
      • Dana says

        August 12, 2024 at 9:54 pm

        Thanks so much! So glad it was delicious ◡̈

        Reply
    2. Stef says

      June 06, 2024 at 11:32 am

      Sounds delish! If my salmon is already frozen, can I just go to the salt seasoning step, slice and serve?

      Reply
      • Dana says

        July 08, 2024 at 7:39 pm

        Yes, you can. I would make sure the salmon has been frozen for at least 7 days. Before you eat, I would do the salt seasoning step to clean the salmon if you can.

        Reply
    3. Hang Le says

      October 15, 2023 at 8:14 pm

      I followed your instructions and made 2 sashimi meals and it was totally delicious 🤩 My daughter and my husband loved it.Thank you so much Dana for sharing the recipe ❤️. I never thought that I could ever made sashimi at home 😍

      Reply
      • Cook With Dana says

        October 17, 2023 at 4:43 pm

        Ah! I’m so happy it worked out! Glad it turned out delicious.

        Reply
    4. XLNTMOMMY says

      July 07, 2023 at 12:49 am

      5 stars
      l hav heard for years about freezing salmon by restaurants as the typical anti-parasite preparation, and hav wanted to try it.. but is this the same “smoked salmon” they use for sashimi..? l bet it is and thats just a label.. either way, l cant wait to try this.. lm probably going to hold out until l can find some alaska king salmon.. thank you for posting this..!

      Reply
    5. Colin Davies says

      June 01, 2023 at 11:10 pm

      5 stars
      This is now my go-to recipe for salmon sashimi! It is so simple and also delicious, as well as safe :). I use wild sockeye salmon and occasionally coho, all from west coast Canadian waters. 8 -10 days in the freezer works well.
      Thank you so much for this. I’m delighted to have found you ☺
      Colin Davies

      Reply
      • Cook With Dana says

        June 04, 2023 at 11:54 pm

        Thank you Colin for the comment! So glad you tried it!

        Reply
    6. P says

      May 12, 2023 at 3:20 pm

      Hello! Would this work on tuna as well or just salmon?

      Reply
      • Cook With Dana says

        May 16, 2023 at 12:11 am

        Hi there ◡̈
        This is for salmon only. Fresh tuna does not need to be frozen and prepared like salmon due to the lower risk of parasites.

        Reply
    7. Selena Jwaied says

      December 28, 2022 at 11:52 pm

      5 stars
      I would be so happy to do this and finally have sushi grade salmon without driving a while away to my nearest Asian market but, like other people, I am afraid to incorrectly do it and get sick over unsafe sashimi. But! You’re giving me the motivation to do it! But before I do, does a normal ziplock bag work for freezing the salmon or do I need a vacuum seal one like the one you use in the tiktok?

      Reply
      • Cook With Dana says

        December 30, 2022 at 5:24 pm

        Hi Selena, I would recommend a vacuum sealed bag or double bag your ziplock so you won’t get freezer burn ◡̈

        Reply

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