This salmon sashimi hack actually works
This salmon sashimi hack actually works! is a medium Japanese Fusion recipe that serves 2. 210 calories per serving. Recipe by wannabechefmatt on YouTube.
Prep: 45 min | Cook: 25 min | Total: 1 hr 25 min
Cost: $28.93 total, $14.47 per serving
Ingredients
- 1 lb Salmon Fillet (skinless, boneless) (Trader Joe's, preferably frozen for safety)
- 1 Tbsp Kosher Salt (Fine grain)
- 1 Tbsp White Granulated Sugar (Regular granulated)
- 2 Tbsp Soy Sauce (Low‑sodium, gluten‑free if needed)
- 2 Tbsp Dashi Liquid (Prepared dashi stock or instant dashi dissolved in water)
- 1 Tbsp Olive Oil (Extra‑virgin preferred)
- 1 tsp Lemon Zest (Zest of one medium lemon, finely grated)
- 1 Tbsp Fresh Basil Leaves (Chopped finely)
- 1 Tbsp Vinegarette (your choice) (Simple rice‑vinegar vinaigrette works well)
- to taste Wasabi Paste (optional) (For serving with soy sauce)
Instructions
Thaw the Salmon
Remove the frozen salmon from the freezer and place it in the refrigerator or a bowl of cold water until fully thawed, about 30 minutes.
Time: PT30M
Pat the Salmon Dry
Remove the salmon from the thawing container, place it on a clean plate and pat it completely dry with paper towels.
Time: PT5M
Prepare the Cure Mix
In a small mixing bowl combine 1 Tbsp kosher salt and 1 Tbsp white sugar, stirring until evenly blended.
Time: PT3M
Cure the Salmon
Rub the salt‑sugar mixture all over the salmon, making sure every surface is coated. Place the salmon on a plate, cover loosely with plastic wrap, and refrigerate for 20–30 minutes.
Time: PT25M
Temperature: 4°C
Rinse and Re‑Dry
After the curing time, rinse the salmon under cold running water to remove the cure, then pat it dry thoroughly with fresh paper towels.
Time: PT5M
Slice the Sashimi
Using a very sharp knife, slice the salmon against the grain into thin, uniform pieces (about ¼ inch thick). Arrange the slices on a serving plate.
Time: PT5M
Make the Dashi Soy Vinaigrette
In a small bowl whisk together 2 Tbsp soy sauce, 2 Tbsp dashi liquid, 1 Tbsp vinegarette, 1 Tbsp olive oil, 1 tsp lemon zest, and the chopped basil until emulsified.
Time: PT5M
Plate and Serve
Drizzle the vinaigrette over the sliced salmon, garnish with a little extra lemon zest or basil if desired, and serve with soy sauce and optional wasabi on the side.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 22 g
- Carbohydrates
- 2 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free (if using gluten‑free soy sauce), Dairy‑Free
Allergens: Fish, Soy
Ingredient Substitutions
- Instead of Salmon Fillet (skinless, boneless): Fresh salmon (freeze for 24h first)
- Instead of Kosher Salt: Sea salt
- Instead of White Granulated Sugar: Honey (use less)
- Instead of Soy Sauce: Tamari
- Instead of Dashi Liquid: Fish stock
- Instead of Olive Oil: Sesame oil
- Instead of Lemon Zest: Lime zest
- Instead of Fresh Basil Leaves: Shiso leaves
- Instead of Vinegarette (your choice): Apple cider vinegar + oil
- Instead of Wasabi Paste (optional): Horseradish
Equipment Needed
- Freezer
- Refrigerator
- Large Plate or Tray
- Cutting Board
- Sharp Chef’s Knife
- Mixing Bowl
- Paper Towels
- Small Saucepan or Measuring Cup
- Zester or Microplane (optional)
Critical Steps — Do Not Skip
- Pat the salmon completely dry before curing
- Apply the salt‑sugar cure evenly and refrigerate for the full 20‑30 minutes
- Rinse off the cure thoroughly to avoid over‑salting
- Slice the salmon with a chilled, ultra‑sharp knife for clean cuts
Chef Tips from the Video
- Use a very sharp, thin‑bladed knife (sashimi knife) for the cleanest cuts.
- Place the salmon on a chilled plate before serving to keep it firm.
- A light drizzle of extra‑virgin olive oil adds a pleasant mouthfeel without overpowering the delicate fish.
Troubleshooting
The salmon still smells fishy after curing
Extend the curing time by another 10‑15 minutes and ensure the fish was fully thawed and patted dry before curing.
The sashimi is too salty
Rinse the salmon thoroughly after curing and pat dry; if still salty, soak the sliced pieces in cold water for 2 minutes, then re‑pat dry.
Slices are uneven or tear easily
Chill the knife and the salmon for a few minutes before cutting; use a single smooth motion rather than sawing.
Storage
Refrigerator: Store any leftovers in an airtight container for up to 1 day.
Freezer: Not recommended – raw cured fish loses texture when frozen.
Room temperature: Do not leave at room temperature for more than 30 minutes.
Make-Ahead Tips
- The short cure can be done up to 2 hours ahead; keep the salmon covered in the fridge.
- The vinaigrette can be prepared 1 day in advance and stored in a sealed jar in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of salmon sashimi in Japanese cuisine?
Sashimi, meaning “thinly sliced,” is a cornerstone of Japanese culinary tradition, showcasing the freshness and quality of raw fish. While salmon was historically less common due to religious restrictions, it became popular in modern Japan and worldwide after the development of safe freezing methods to eliminate parasites.
What are the traditional regional variations of sashimi in Japan that use salmon?
In Hokkaido, salmon sashimi is often served with a simple soy‑soy sauce and grated daikon, highlighting the fish’s natural flavor. In the Kansai region, a light ponzu or yuzu‑based sauce may be used, and sometimes the fish is lightly cured with salt, similar to the technique in this recipe.
How is salmon sashimi traditionally served in Japanese restaurants?
It is typically presented on a chilled plate with a small mound of shredded daikon, a dab of wasabi, and a side of soy sauce for dipping. Garnishes such as shiso leaves, thinly sliced cucumber, or citrus zest are common for added aroma and texture.
On what occasions is salmon sashimi traditionally enjoyed in Japanese culture?
Sashimi is enjoyed year‑round but is especially popular during celebratory meals such as New Year’s osechi, wedding banquets, and special sushi‑bar gatherings where the focus is on premium, fresh ingredients.
What authentic ingredients are essential for traditional Japanese salmon sashimi versus acceptable substitutes?
Authentic sashimi relies on high‑quality, sushi‑grade salmon, soy sauce, wasabi, and sometimes a dash of yuzu or rice vinegar. Substitutes can include a quality frozen salmon (properly frozen for safety) and a homemade dashi‑soy vinaigrette as used in this recipe.
What other Japanese dishes pair well with salmon sashimi?
Pairs beautifully with miso soup, a simple seaweed salad, steamed rice, or a light cucumber sunomono. A chilled sake or a crisp Japanese lager also complements the delicate flavors.
What makes this Trader Joe's salmon sashimi recipe special in the context of Japanese‑inspired home cooking?
It uses an easy short‑cure method to eliminate any fishy odor, allowing a budget‑friendly frozen salmon to mimic the texture and flavor of sushi‑grade fish, and adds a bright dashi‑soy vinaigrette that elevates the dish without requiring specialty ingredients.
What are the most common mistakes to avoid when making this salmon sashimi at home?
Common errors include not fully thawing the fish, skipping the drying step, over‑curing which makes the fish too salty, and using a dull knife that tears the flesh. Following each critical step ensures a clean, mild‑tasting sashimi.
Why does this recipe use a short salt‑sugar cure instead of a longer dry‑aging process?
A brief 20‑30 minute cure quickly draws out excess moisture and reduces any residual fishy smell without altering the delicate texture of the salmon, making it suitable for home cooks who lack the temperature‑controlled environment needed for traditional dry‑aging.
What does the YouTube channel wannabechefmatt specialize in?
The YouTube channel wannabechefmatt focuses on practical, budget‑friendly cooking hacks and quick recipes that help home cooks achieve restaurant‑style results with everyday grocery store ingredients.
How does the YouTube channel wannabechefmatt's approach to Japanese‑inspired cooking differ from other cooking channels?
wannabechefmatt emphasizes minimal equipment, short prep times, and clever shortcuts—like using frozen salmon and a quick cure—whereas many other channels often assume access to specialty sushi‑grade fish and more elaborate techniques.
Last updated: August 29, 2026
