This light and refreshing salad combines the delicate richness of sashimi-grade salmon with the tangy umami of a soy-sesame dressing. It’s versatile enough to be served as an elegant appetizer or a quick, wholesome main course that will impress any palate.

Fresh Salmon Sashimi Salad with Soy-Sesame Dressing Recipe

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Ingredients and Preparation Essentials

Sashimi-grade salmon takes center stage in this recipe, providing a buttery texture and clean flavor that pairs harmoniously with crisp greens. The shredded cabbage serves as a neutral, crunchy base, while thinly sliced red onions add a sharp, refreshing contrast. The soy-sesame dressing balances salty, tangy, and slightly sweet flavors, with optional chili flakes adding a touch of heat.

When selecting salmon, ensure it is marked as sashimi-grade for optimal freshness and safety. Look for bright, firm flesh with no fishy odor. For the dressing, lime juice can substitute rice vinegar if you prefer a citrusy tang. Enhance the dish with garnishes like green onions, sesame seeds, or even a touch of crushed garlic for an extra flavor boost.

Step-by-Step Instructions for Fresh Salmon Sashimi Salad

Preparing the Vegetables
Thinly slice the red onions and soak them in ice water for 5–10 minutes. This step not only reduces their sharpness but also enhances their crunch. Drain thoroughly before use. Shred the cabbage finely to ensure an even, visually appealing base for the salad. Arrange the cabbage or greens evenly on a serving plate to create a bed for the salmon.

Slicing the Salmon
Use a sharp knife to slice the salmon into thin, bite-sized pieces. To achieve clean slices, keep the fish cold and avoid pressing down too hard. Arrange the salmon delicately over the cabbage, ensuring an even layer for balanced flavor in every bite.

Making the Dressing
In a small bowl, whisk together soy sauce, sesame oil, lime juice or rice vinegar, and a touch of honey or brown sugar for sweetness. If you like a bit of heat, add a pinch of chili flakes. Whisk thoroughly until the ingredients combine into a smooth, flavorful dressing. Adjust the seasoning to your liking, balancing the salty, tangy, and sweet notes.

Assembling the Salad
Drizzle the prepared dressing evenly over the salmon and greens. Take care to coat the ingredients lightly without overpowering the fresh flavors.

Adding the Garnishes
Sprinkle sesame seeds generously over the dish, adding both flavor and texture. Finish with thinly sliced red onions, fresh cilantro, and finely chopped green onions for a burst of color and aromatic complexity. Optional garnishes like chili flakes or crushed garlic can provide additional depth to the dish.

Recipe Tips

Perfect Salmon Texture:
Keep the salmon chilled and slice it just before assembling to maintain freshness.

Balanced Dressing:
Start with a small amount of chili flakes and honey, tasting as you go to find the perfect balance.

Vegetable Preparation:
Pat the greens and onions dry to prevent the dressing from becoming diluted.

What to Serve With This Recipe

Classic Pairings
This salad pairs beautifully with steamed jasmine rice for a satisfying, complete meal. A light miso soup or pickled vegetables can complement the dish for a Japanese-inspired menu.

Creative Serving Ideas
Transform this salad into a topping for sushi bowls, adding avocado slices, shredded nori, or edamame. Alternatively, serve it as a unique appetizer with crispy wonton chips or rice crackers.

Frequently Asked Questions

Can I Use a Different Fish?
Yes, sashimi-grade tuna or cooked shrimp are excellent alternatives that work well with the dressing.

What Can I Use If I Can’t Find Sashimi-Grade Salmon?
Opt for cooked or smoked salmon, ensuring to adjust the seasoning to match the flavor profile of the fish.

Can I Make the Dressing Ahead of Time?
Absolutely; the dressing can be made up to two days in advance. Store it in an airtight container in the refrigerator and whisk before use.

How Long Can I Store Leftovers?
This salad is best enjoyed fresh. However, leftovers can be stored in the refrigerator for up to one day in a sealed container.

This fresh salmon sashimi salad is a perfect fusion of vibrant flavors and textures, ideal for any occasion. Whether served as a quick meal or an elegant appetizer, its simplicity and adaptability make it a standout choice for a delicious, healthy dish.

Ingredients

Fresh salmon (sashimi-grade)
Cilantro (or parsley)
Red onion (thinly sliced)
Shredded cabbage or other greens
Sesame seeds
Soy sauce
Rice vinegar or lime juice (for tang)
Sesame oil
Optional: Green onions, chili flakes, or garlic for additional flavor

Instructions

Begin by preparing the vegetables. Thinly slice the red onions and soak them in ice water for 5–10 minutes to reduce their sharpness, then drain and set aside. Finely shred the cabbage or greens and arrange them as a bed on a serving plate.

Slice the fresh, sashimi-grade salmon into thin, bite-sized pieces and neatly layer them over the bed of cabbage or greens.

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar or lime juice, 1 teaspoon of sesame oil, 1 teaspoon of honey or brown sugar (if desired for sweetness), and a pinch of chili flakes (optional for a touch of heat).

Drizzle the prepared dressing evenly over the salmon and vegetables.

Garnish the dish with a sprinkle of sesame seeds, thinly sliced red onions, fresh cilantro (or parsley), and finely chopped green onions.

Serve immediately as a refreshing appetizer or light main course. Optionally, pair with steamed rice or enjoy as is.