Recreate a restaurant favourite at home with Salmon Sashimi with Ponzu, a clean and refreshing Japanese recipe that proves simplicity can be deeply satisfying.
I love Salmon Sashimi! Over the past few years, I’ve come to truly appreciate Japanese cuisine, especially after our trip to Japan in 2015, where I learnt how much care and precision go into even the simplest dishes. Every slice of fish, every sauce, every texture had meaning.
I’ve shared quite a few Japanese recipes here, but somehow never a sashimi one until now. Since it’s hard to find sushi or sashimi-grade fatty tuna where I live, I chose something fresh and simple: Salmon Sashimi with Ponzu.
You can serve Salmon Sashimi with plain soy sauce, but the citrus flavour of Ponzu adds a light and bright contrast. A perfect reminder that good food doesn’t need to be complicated to impress.
What is Salmon Sashimi?
Salmon Sashimi is thinly sliced raw salmon often served with Ponzu sauce or plain soy sauce. Ponzu is a light citrus-based mix of soy sauce, mirin, and dashi. It is tangy, salty, and rich in umami. It makes a wonderful dipping sauce or dressing and adds balance and brightness to the salmon.
Unlike sushi that includes vinegared rice, sashimi focuses on the freshness and texture of the fish. The key is using sashimi grade salmon that has been flash frozen to make it safe to eat raw. When sliced correctly, the salmon tastes smooth and tender and almost melts in your mouth.
You can use several kinds of salmon for sashimi:
Atlantic Salmon Sashimi – The most common type with a mild taste and soft texture that suits many palates.
Red Salmon Sashimi – Also called Sockeye Salmon, it has a deeper colour and a stronger taste for those who prefer a bolder bite.
White Salmon Sashimi – Also known as King Salmon, it has a buttery richness and a delicate texture that feels silky when eaten.
Coho Salmon Sashimi – A leaner variety that keeps a tender texture and a gentle, balanced taste.
Chum Salmon Sashimi – Also called Keta Salmon, it has a pale colour and a light, clean taste that pairs well with Ponzu sauce.
What Makes This Recipe a Restaurant Favourite
- Fresh sashimi-grade salmon delivers a smooth, melt-in-the-mouth texture.
- Quick preparation allows anyone to recreate a restaurant-style dish at home.
- Homemade Ponzu sauce gives a fresher, more vibrant flavour than bottled versions.
Key Ingredients for Salmon Sashimi
Salmon Sashimi
Use sashimi-grade salmon for safety and the best texture. The fish should look bright and glossy and feel tender when sliced thinly.
Soy Sauce
Adds savoury depth and brings balance to the citrus flavour of the Ponzu. A light soy sauce keeps the taste smooth and not too salty.
Lemon Juice
Gives a clean, refreshing lift that cuts through the richness of the salmon. Freshly squeezed lemon works best.
Find the complete list with measurements in the recipe card below.
How to Make Salmon Sashimi with Ponzu
Step 1: To make the Ponzu sauce, combine all the ingredients apart from the salmon in a small bowl and whisk together.
Step 2: Serve with the salmon sashimi.
Frequently Asked Questions
Yes, both are great choices. Fresh salmon sashimi is ideal when the fish is very fresh and handled properly. Frozen sashimi-grade salmon is equally good, as flash-freezing locks in freshness while making it safe to eat raw.
Yes, you can, but homemade Ponzu has a fresher balance of citrus and soy. It only takes a minute to whisk together.
Sushi-grade salmon isn’t something you can make at home easily. It refers to fish that has been flash-frozen under specific conditions to destroy parasites. If you plan to eat raw salmon, buy it labelled as sashimi-grade from a trusted fishmonger. Always keep it refrigerated and serve it fresh on the same day you slice it.
Extra Help from the Kitchen
Slice While the Fish is Cold – Keep the salmon slightly chilled before slicing. Firmer fish is easier to cut and helps you achieve thin, clean slices that hold their shape on the plate.
Use a Long, Sharp Knife – A sharp knife gives smooth, even cuts without tearing the delicate flesh. Wipe the blade between slices for a clean, professional finish. If you’re unsure about slicing, ask your fishmonger to cut the salmon for you so the pieces look neat and consistent.
Chill the Serving Plate – Use a cold plate to keep the sashimi fresh and firm. It also helps the presentation stay neat and appetising, especially in warm weather.
Make the Ponzu Ahead of Time – Mixing the sauce a few hours early allows the flavours of soy, citrus, and mirin to blend naturally. Store it in the fridge and whisk it again before serving.
Variations and Twists
Spicy Salmon Sashimi – Add a few drops of chilli oil or a touch of grated ginger for gentle heat that enhances the flavour of the sashimi.
Salmon Roe Sashimi – Sprinkle a small amount of salmon roe over the sashimi to give extra texture and a subtle saltiness that works well with the citrus dressing.
Salmon Sake Sashimi – Prepare the salmon in the traditional Japanese way known as sake sashimi, using thin, even slices of fresh salmon served with Ponzu sauce for balance.
Vegan Salmon Sashimi – Create a plant-based version by marinating thin slices of carrot or tomato in soy sauce and seaweed stock to mimic the smooth texture of real sashimi.
Storage and Shelf Life
Salmon Sashimi is best enjoyed fresh and should be eaten soon after slicing. Raw fish does not keep well once prepared, and chilling it for too long affects both taste and texture.
For the Ponzu sauce, keep it in a sealed jar or bottle and use it within 3–5 days for the freshest flavour, or store it for up to 1 month if tightly sealed in the fridge. Give it a quick whisk before serving, as the ingredients may separate slightly.
Ways to Use Ponzu Sauce
Dressing – Mix with a little sesame oil and use on salads or cold noodle bowls for a refreshing citrus flavour.
Marinade – Combine with garlic and ginger for a quick and flavourful base for chicken, tofu, or thinly sliced beef.
Dipping Sauce – Serve with gyoza, dumplings, or tempura for a light, zesty contrast.
Grilled Seafood – Drizzle over grilled salmon, prawns, or squid to brighten the taste.
Rice or Vegetables – Add a splash over steamed rice or blanched greens for extra flavour without heaviness.
Salmon Sashimi with Ponzu
Recreate a restaurant favourite at home with Salmon Sashimi with Ponzu, a clean and refreshing Japanese recipe that proves simplicity can be deeply satisfying.
Ingredients
- 2 tbsp soy sauce
- 1 ½ tbsp dashi stock
- 1 tbsp lemon juice
- ½ tbsp rice vinegar
- 1 tsp mirin
- salmon sashimi
- wasabi – optional
Instructions
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To make the Ponzu sauce, combine all the ingredients apart from the salmon in a small bowl and whisk together.
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Serve with the salmon sashimi.
Recipe Notes
- Always use sushi or sashimi-grade salmon when serving it raw. It’s the safest option and helps you enjoy sashimi the way it’s meant to be.
- Store the Ponzu sauce in the fridge for up to 1 month.
- For the best results, ask your fishmonger to slice the salmon for you.
I’ve made sashimi for a couple of times and straight away used soya sauce next to it. But here I can see you mix it with other ingredients which is quite new to me. I’m going to try this recipe tomorrow as I already bought some nice salmon fillets.