Homemade Cured Salmon Sashimi
Homemade cured salmon sashimi is a salt-and-sugar cured raw fish dish made safely from grocery-store farm-raised salmon. The curing process firms the flesh and develops subtle flavor without cooking.
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Homemade cured salmon sashimi is a salt-and-sugar cured raw fish dish made safely from grocery-store farm-raised salmon. The curing process firms the flesh and develops subtle flavor without cooking.
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Pat the salmon fillet dry with a paper towel.
If your fillet has skin, carefully slice it off. Trim away any remaining skin and the dark, fishy meat along the centerline.
Cut the large fillet into smaller, manageable blocks (saku blocks).
Place the salmon blocks on a wire rack set over a baking sheet.
Sprinkle table salt evenly over all surfaces of the salmon, ensuring a light but complete coating.
Next, sprinkle granulated sugar generously over all surfaces of the salmon.
Place the tray in the refrigerator and let the salmon cure for 45 minutes.
After 45 minutes, remove the salmon. It should be glistening and have a firmer texture.
In a large bowl of cold water, rinse each salmon block twice to thoroughly wash off the salt and sugar cure.
Pat each block completely dry with a clean towel or paper towels. This step is very important.
To serve immediately, thinly slice the cured salmon against the grain. Arrange on a plate with optional lemon slices and wasabi.
To freeze for later, wrap each dry block tightly in an unbleached paper towel, then place in an airtight freezer bag. It can be frozen for up to one month.
Refrigerate cured salmon in an airtight container for up to 3 days; do not freeze after curing.
sharp sashimi or sushi knife · plastic wrap or parchment paper
Yes, farm-raised salmon is safer than wild salmon for raw consumption due to fewer parasites. The curing process with salt further reduces risk by drawing out moisture and inhibiting bacterial growth.
Typically 4–6 hours, depending on fillet thickness. Thinner pieces cure faster; thicker fillets may need up to 8 hours for even firmness.
Wild salmon carries higher parasite risk for raw dishes. If using wild, freeze it at −4°F (−20°C) for 7 days first to kill parasites, then cure.
Salt draws out excess moisture, firming the texture and concentrating flavor. Sugar balances saltiness and aids preservation without cooking the fish.
Keep it in an airtight container in the refrigerator for up to 3 days. Do not freeze after curing, as texture will degrade.
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