Lemon Truffle Salmon Sashimi

Name: Lemon Truffle Salmon Sashimi (Cured)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lbs farm-raised salmon fillet, from Norway if possible; salt, for curing; granulated sugar, for curing; 1 lemon; 1 stalk green onion, sliced; black truffle sea salt, to taste; 2 tbsp ponzu sauce; cold water, for rinsing

This cured salmon sashimi transforms farm-raised salmon into restaurant-quality sashimi at home through salt and sugar curing, then finishes with bright lemon, truffle sea salt, and ponzu sauce for a sophisticated umami-forward dish.

🌍Japanese 🏷️Salmon sashimi 🏷️Sashimi 🏷️Salmon 🏷️Cured salmon Lemon truffle

🏷️

🏷️Ponzu

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doseofisabellaonTikTok

Total

1h 25m

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by doseofisabella

-0:00

doseofisabellaonTikTok

Ingredients

2 lbs farm-raised salmon fillet, from Norway if possible
salt, for curing
granulated sugar, for curing
1 lemon
1 stalk green onion, sliced
black truffle sea salt, to taste
2 tbsp ponzu sauce
cold water, for rinsing

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Instructions

1
Slice the salmon fillet into smaller, manageable pieces, separating the belly from the loin if desired.
2
Check each piece of salmon for any leftover bones and remove them.
3
Place the salmon pieces on a wire rack set over a paper towel-lined baking sheet.
4
Generously season all sides of the salmon with a 50/50 mixture of salt and sugar to cure the fish.
5
Place the baking sheet in the refrigerator and let the salmon cure for 1 hour.
6
After 1 hour, remove the salmon from the fridge and transfer the pieces to a large bowl.
7
Fill the bowl with cold water and use your hands to gently rinse the salt and sugar mixture off the salmon. Drain the water.
8
Refill the bowl with fresh cold water and give the salmon a second rinse. Drain completely.
9
Lay the rinsed salmon pieces on a tray lined with fresh paper towels and pat them dry.
10
Once dry, thinly slice the cured salmon into sashimi-style pieces.
11
Arrange the sliced salmon in a serving dish.
12
Squeeze fresh lemon juice over the salmon. Finely chop some of the lemon rind and scatter it over the top for extra flavor.
13
Garnish with freshly sliced green onions.
14
Season with black truffle sea salt to taste.
15
Finish with a drizzle of ponzu sauce and serve immediately.

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Tips & Notes

Pro tips

Use the coldest salmon fillet possible and keep all equipment chilled to prevent the fish from warming during slicing.
Slice against the grain with a sharp, wet knife using smooth, single-stroke motions to prevent tearing delicate cured flesh.
Rinse the cured salmon gently under cold water before slicing to remove excess salt and prevent over-salting the finished dish.
Apply truffle salt and ponzu sauce just before serving to preserve the brightness of the lemon and prevent the fish from becoming waterlogged.

Substitutions

Black truffle sea salt → fleur de sel plus truffle oil (drizzle after plating for fresher truffle aroma)
Ponzu sauce → 2 tbsp soy sauce mixed with 1 tbsp fresh lemon juice (less citrus complexity but similar salty-savory base)
Green onion → thinly sliced chives or white miso dissolved in a drop of water (different garnish texture/flavor)

Storage & make-ahead

Store cured, sliced salmon in an airtight container in the coldest part of the refrigerator for up to 2 days; serve cold only.

Equipment

Sharp sashimi or chef's knife · Cutting board (chilled if possible)

Common Questions

Is it safe to use farm-raised salmon for sashimi?

Yes, when properly cured with salt and sugar. This recipe uses a salt-sugar cure that draws out moisture and inhibits bacterial growth, making farm-raised salmon safe for raw preparation without requiring sushi-grade certification.

How long does the curing process take?

The recipe involves a curing step that removes moisture; timing varies but typically takes several hours. The exact duration depends on fillet thickness and desired cure level.

Can I use Atlantic or other salmon varieties?

Yes. Norwegian farm-raised salmon is recommended for quality, but other farmed Atlantic or Pacific salmon varieties work with this curing method.

What if I don't have black truffle sea salt?

Regular sea salt works; you'll lose the truffle's earthy umami note. Alternatively, finish with fleur de sel and a light drizzle of truffle oil after plating.

How should I store leftover cured salmon?

Keep refrigerated in an airtight container for up to 2 days. Consume cold; do not reheat. The cure extends shelf life but quality is best within 24 hours of slicing.