How to Prepare Frozen Salmon for Sashimi

In a large bowl, prepare a 3-4% saline solution by dissolving the salt in cold water.

Remove one frozen salmon fillet from its packaging.

Submerge the frozen salmon in the saline solution. If you are not placing the bowl in the refrigerator, add ice cubes to keep the water cold.

Let the salmon thaw and brine in the solution for about 30 minutes. For best results, do this in the refrigerator.

Remove the salmon from the brine and pat it completely dry with paper towels.

Place the dried salmon fillet in a zip-top bag, removing as much air as possible, and refrigerate for 5 hours to firm up the texture.

After 5 hours, remove the salmon from the bag and pat it dry one final time.

Using a very sharp knife, slice the salmon against the grain into sashimi-style pieces.

Serve immediately with your choice of dipping sauces, such as soy sauce with wasabi or cho-gochujang.