Homemade Salmon Sashimi

Pro tips

• Thaw frozen salmon completely in the refrigerator before brining to ensure even salt penetration and consistent texture.
• Use a 1:1 salt-to-water ratio (5 tsp salt per 4 cups water); taste the brine before submerging fish to avoid over-salting.
• Pat the salmon completely dry with paper towels after brining before slicing to achieve a clean, proper texture.
• Slice against the grain at a 45-degree angle using a single smooth stroke, not a sawing motion, for restaurant-quality presentation.

Substitutions

• Kosher salt → sea salt (use same volume; adjust slightly if using fine sea salt)
• Frozen salmon fillet → sashimi-grade tuna or halibut (reduce brine time to 20 minutes for delicate white fish)

Storage & make-ahead

Store cured salmon in an airtight container in the refrigerator for up to 2 days; do not refreeze.

Equipment

sharp sashimi knife or chef's knife · cutting board (preferably wooden or bamboo)

Is it safe to make sashimi with frozen salmon at home?

Yes. Freezing salmon to -4°F for 7 days kills parasites. Home-cured salt brine further reduces risk. Always source high-quality frozen salmon labeled sashimi-grade.

How long does the salt brine curing take?

The salt brine cure typically takes 30 minutes to 1 hour, depending on fillet thickness and desired salinity level.

Can I use fresh salmon instead of frozen?

Fresh salmon carries parasitic risk for raw consumption. Use only sashimi-grade frozen salmon that has been properly frozen to kill parasites.

How should I store leftover cured salmon?

Store in an airtight container in the refrigerator for up to 2 days. Do not refreeze after curing.

What knife do I need to slice sashimi?

A sharp, long-bladed sashimi knife or very sharp chef's knife works best. Slice with a single smooth motion, not sawing, for clean pieces.