Ginger Garlic Salmon Sashimi

Name: Ginger Garlic Salmon Sashimi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: salmon fillet (as needed); ginger (grated, as needed); garlic (grated, as needed); chives (chopped, as needed); sesame seeds (roasted, as needed); 2 tbsp mandarin juice (or orange juice); 2 tbsp soy sauce (kikkoman); 1 tbsp lime juice; 1 tbsp extra virgin olive oil; 1 tbsp sesame oil

Ginger Garlic Salmon Sashimi replaces traditional wasabi with fresh grated ginger and garlic, creating a bright, aromatic Japanese dish finished with roasted sesame seeds and a soy-citrus dressing.

🌍Japanese 🥗Pescatarian 🏷️Garlic 🏷️Ginger 🏷️Salmon sashimi

Total

40 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Cookmorphosis

Ingredients

salmon fillet (as needed)
ginger (grated, as needed)
garlic (grated, as needed)
chives (chopped, as needed)
sesame seeds (roasted, as needed)
2 tbsp mandarin juice (or orange juice)
2 tbsp soy sauce (kikkoman)
1 tbsp lime juice
1 tbsp extra virgin olive oil
1 tbsp sesame oil

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Instructions

1
In a small mixing bowl, mix together citrus soy ingredients. Strain the mixture 2-3 times t get rid of mandarin and lime pulp. Soy mixture should be pulp free.
2
In another small mixing bowl, mix EVO and sesame oil together. Stir well to combine two oils.
3
On a cold plate, layout salmon sashimi slices, topped with grated ginger & garlic, spoon a tsp of citrus soy over sashimi, and a small drop of mixed oil on each slice of fish. Garnish with chopped chives and roasted sesame.
4
When eating sashimi, make sure you have everything in one bite to achieve the full flavor profile. Enjoy!

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Tips & Notes

Pro tips

Use a wet, razor-sharp knife and slice salmon at a 45-degree angle against the grain for clean, elegant pieces.
Grate ginger and garlic fresh just before serving to maximize their pungent, aromatic oils.
Chill salmon and serving plates for 15 minutes before plating to keep the fish as cold as possible.
Balance the soy-citrus dressing by tasting as you mix; adjust lime juice or mandarin juice to your preference.

Substitutions

soy sauce → tamari or coconut aminos (gluten-free option)
mandarin juice → fresh orange juice or yuzu juice (citrus variant)
sesame oil → grapeseed oil (if avoiding sesame)
chives → thinly sliced scallion or fresh cilantro (garnish variant)

Storage & make-ahead

Serve immediately. If prepping ahead, slice and refrigerate salmon covered for up to 1 hour; do not freeze.

Common Questions

Can I make this with frozen salmon?

No. Sashimi requires sushi-grade or sashimi-grade raw salmon from a trusted fishmonger. Frozen salmon not labeled sashimi-grade should not be eaten raw.

What does sashimi-grade salmon mean?

Sashimi-grade salmon has been frozen at the correct temperature to kill parasites, making it safe to eat raw. Ask your fishmonger explicitly for sashimi-grade or sushi-grade salmon.