Marinated Salmon Sashimi: A Must-Try Delicacy!
Marinated salmon sashimi is a must-try dish if you like sushi and bold, refreshing flavors. This delightful preparation features fresh, sashimi-grade salmon infused with a vibrant soy sauce, ponzu, and citrus juice marinade. The combination of zesty citrus and savory soy sauce creates a perfectly balanced flavor, enhancing the natural richness of the salmon without overpowering it.
Unlike traditional sashimi, this dish introduces a layer of complexity with the marinade, elevating the freshness of the fish while adding depth and umami. Served over a bed of white rice, each bite delivers a melt-in-your-mouth experience with a harmonious blend of bright, tangy, and savory notes. For those who appreciate a touch of uniqueness, the addition of yuzu lends a fragrant citrus kick—akin to the bold flavors of ganjang gejang (soy-marinated raw crab), but without an overly fishy taste.
Whether you’re looking for a light yet satisfying meal or an alternative to a traditional poke bowl, this marinated salmon sashimi is the perfect choice.
Why You’ll LovYou’ll Recipe
This dish will quickly become a favorite if you love fresh and flavorful seafood. The sashimi-grade salmon is bathed in a carefully crafted marinade featuring soy sauce, mirin, sesame oil, citrus, ginger, and aromatic spices. This infusion of flavors enhances the salmon’s natural butsalmon’sture and gives it a silky, melt-in-your-mouth quality.
The beauty of this recipe lies in its versatility—you can easily customize the balance of flavors to suit your taste. Adjust the tanginess, spice level, or aromatics to make it your own. This dish can also be prepared beforehand, making it a convenient option for busy days or an elegant appetizer for a gathering.
Quick to prepare yet packed with complexity, this marinated salmon sashimi will impress anyone who appreciates high-quality seafood.
Ingredients for Marinated Salmon Sashimi
Salmon & Base Ingredients
- 10 oz sashimi-grade salmon, thinly sliced
- ¼ onion, finely sliced
- Red and green chili peppers for a slight kick
- ½ lemon, thinly sliced
- Cooked white rice for serving
Marinade Ingredients
- ½ cup soy sauce
- ¼ cup mirin
- ¾ cup water
- 1 tablespoon sugar to balance the flavors
- 1 scallion, chopped
- 2 garlic cloves, smashed
- 1 small knob of ginger, sliced
- ½ teaspoon black peppercorns
- 1 dried chili pepper
- 1 tablespoon bonito flakes (or katsuobushi) for umami depth
Garnish & Finishing Touches
- Egg yolk, for richness
- Additional 8 oz sashimi-grade salmon, sliced (for serving)
- Dried kelp for added complexity
- Ponzu and rice wine for an extra layer of flavor
- Salt, yuzu zest, and yuzu juice for a bright, citrusy note
- Olive oil, vinegar, and soy sauce for the finishing touches
- Freshly grated yuzu zest and lemon zest for aromatic brightness
- Sake and dark soy sauce to deepen the umami profile
- Spring onion, for freshness
- Brown sugar for a subtle sweetness
- Black sesame seeds and shichimi togarashi for garnish and heat
Instructions for Marinated Salmon Sashimi
Step 1: Prepare the Marinade
- Combine the combine sauce, mirin, water, and sugar in a saucepan over medium heat. Stir gently to dissolve the sugar.
- To infuse the marinade with flavor, add onion, scallion, garlic, ginger, black peppercorns, and dried chili pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.
- Stir in the bonito flakes (or katsuobushi) and continue simmering for another 10 minutes.
- Remove from heat and let the marinade steep for 10 minutes before straining. Allow it to cool completely.
Step 2: Prepare the Salmon
- While the marinade cools, slice the sashimii-grade salmon into ½-inch thick pieces.
- Arrange the salmon slices in a deep plate or glass container.
- Layer the thinly sliced red and green chili peppers and lemon slices over the salmon.
- Once the marinade has cooled, pour it over the salmon, ensuring the fish is fully submerged.
- Cover and refrigerate for a deeper flavor for at least 4 or 48 hours. (Note: The longer the marination, the saltier the salmon will become.)
Step 3: Assemble and Serve
- Cook and cool white rice, ensuring it reaches room temperature before serving. (Hot rice can alter the texture of the salmon.)
- Spoon the rice into individual serving bowls.
- Arrange the marinated salmon slices over the rice.
- For an elegant touch, place an egg yolk in the center.
- Garnish with black sesame seeds, shichimi togarashi, and microgreens for added depth and color.
- Drizzle with ponzu sauce and finish with dried kelp for an umami boost.
Enjoy this refreshing and flavorful dish as a light meal or an appetizer!
How to Store Marinated Salmon Sashimi
To keep your marinated salmon sashimi fresh:
- Refrigerate: Store in an airtight container in the fridge for up to 2 days. Ensure the salmon remains fully submerged in the marinade to preserve its texture and flavor.
- Freezing: While freezing is possible, bee texture may change upon thawing. This method is not recommended for serving as sashimi but works if you plan to cook the salmon later.
- Reusing Leftovers: If you have leftover marinated salmon near inspiration, consider pan-searing it lightly to enjoy in rice bowls or salads.
For the best experience, consume within 48 hours to enjoy the freshest flavor and texture.
Final Thoughts
This marinated salmon sashimi recipe is an effortless, sophisticated dish that bri. It combines delicate textures and a hint of citrusy brightness. The marinade enhances the natrichnesalmon’s natural richness and finishing touches to create a well-balanced, restaurant-quality meal. Whether making a casual meal at home or impressing guests at a digathering’reng’re guaranteed to satisfy seafood lovers.
Give it a try, and let the fresh flavors transport you to a high-end sushi bar—all from the comfort of your kit!
FAQs for Marinated Salmon Sashimi Recipe
1. Can I use frozen salmon for this recipe?
Yes, but ensure it is sashimi-grade sashimii-gradethawed in the refrigerator before use. Look for salmon that has been flash-frozen to maintain its texture and freshness.
2. How long should I marinate the salmon?
For a lighter flavor, marinate for 4 hours. For a deeper umami taste, marinate for up to 48 hours. However, be aware that longer marination makes the salmon saltier.
3. Can I reuse the marinade for another batch of salt’s
It’s not recommended due to food safety concerns. If you want to reuse it, boil the marinade to eliminate bacteria before using it again.
4. What can I use instead of yuzu?
If yuzu is unavailable, substitute it with a mix of lemon zest, lime zest, and a splash of orange to indicate citrusy brightness.
5. Is marinated salmon sashimi safe to eat raw?
If you use sayouiuserade salmon from a sashimi-grade dish if it is set, props pro is a refrigerated sashimi-grade andesites dish ahead of time.
Absolutely! You can marinate the salmon a day in advance and serve it when ready. Just keep it refrigerated for the best taste and texture. Consume it within 48 hours for the best taste and texture. Do you have any suggestions besides rice?
For a different presentation, you can serve marinated salmon sashimi over salad greens, sushi rolls, or even crispy seaweed sheets. It also pairs well with chilled soba noodles or avocado slices.
Marinated salmon sashimi recipe
Equipment
- Pot (for preparing the marinade)
- Knife (for slicing the salmon and vegetables)
- Mandoline slicer (optional, for slicing the onion)
- Deep plate or glass container (for marinating the salmon)
- Serving bowl (for rice)
- Microplane (optional, for zesting yuzu)
Ingredients
- Salmon and Base Ingredients
- 10 oz of sashimi grade salmon sliced thinly
- ¼ onion finely sliced
- Red chili pepper and green chili pepper for a slight kick
- ½ lemon thinly sliced
- Cooked rice to serve as the base
- Marinade Ingredients
- ½ cup soy sauce
- ¼ cup mirin
- ¾ cup water
- 1 tbsp sugar for balance
- Scallion garlic cloves, and ginger for flavor
- Black peppercorns dried chili pepper, and bonito flakes or katsuobushi to deepen taste
- Garnish and Finishing Touches
- Egg yolks for garnish
- Additional 8 oz of sashimi-grade salmon sliced
- Dried kelp ponzu, and rice wine to enhance complexity
- Salt yuzu zest, and yuzu juice for a bright, citrusy note
- Olive oil vinegar, and soy sauce to add depth to the marinade
- Freshly grated yuzu zest and lemon zest for zing
- Sake dark soy sauce, and spring onion for richness
- Brown sugar for sweetness
- Black sesame seeds and shichimi togarashi for garnish
Instructions
- Preparing the Marinade
- Combine soy sauce, mirin, water, and sugar in a pot.
- Add onion, scallion, garlic, ginger, peppercorns, and dried chili pepper.
- Bring to a boil, then let it simmer for a few minutes.
- After simmering, add bonito flakes and continue heating for another 10 minutes.
- Steep the mixture for 10 more minutes, then strain it and set aside to cool completely.
- Preparing the Salmon
- While the marinade is cooling, slice the salmon into 1/2 inch thick pieces.
- Place the sliced salmon in a deep plate or glass container.
- Top with red chili pepper, green chili pepper, and lemon slices.
- Pour the cooled marinade over the fish, ensuring the salmon is submerged.
- Place the container in the fridge and let the fish marinate for at least 4 hours, or up to 2 days.
- The longer it sits, the saltier it will become.
- Serving the Dish
- Start by placing cooked white rice into a rice bowl or serving bowl.
- Let the rice cool to room temperature, as hot rice can cook the marinated salmon.
- Once cooled, arrange the marinated salmon on top.
- For a finishing touch, add an egg yolk and sprinkle with sesame seeds.
- Garnish with microgreens and a dash of shichimi togarashi if you like some heat.
- For extra flavor, drizzle ponzu over the salmon and top with dried kelp and black sesame seeds.
- This refreshing and flavorful dish is sure to impress!
Notes
Ingredients: Key ingredients include salmon, soy sauce, mirin, ginger, garlic, lemon, chili peppers, and garnishes like egg yolk, sesame seeds, and microgreens.
Preparation: The marinade is prepared by combining the ingredients, simmering, steeping, and then cooling. The salmon is sliced and marinated for 4 hours to 2 days, depending on desired flavor intensity.
Serving: The marinated salmon is served over cooked white rice, with optional garnishes like shichimi togarashi and a drizzle of ponzu for extra flavor.
Storage: Marinated salmon sashimi can be stored in an airtight container in the fridge for up to 2 days. For longer storage, it can be frozen, though the texture may change upon thawing.
