Marinated Salmon Sashimi in Yuzu is a refreshing sashimi dish, marinated in a Western-style dressing with yuzu (a citrus fruit) juice. The distinct fragrance of yuzu gives a Japanese touch to this dish. It can be served as an appetiser or a main. The recipe is sourced from the salmon recipe from the Japanese website, sirogohan (白ごはん.com).
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 250g/8.8oz sashimi grade salmon fillet (skinless, note 1)
- 1½ tsp salt
- ½ tsp sugar
- 50g/1.8oz onion , very thinly sliced
- 1 tsp yuzu zest (grated, note 2)
- 2½ tbsp olive oil
- 1 tbsp yuzu juice (note 3)
- 2 tsp vinegar
- ¼ tsp salt
- ½ tsp sugar
- ⅛ tsp soy sauce (optional)
- A pinch of pepper
- Freshly grated yuzu zest (or granular yuzu powder, lime zest, optional)
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Mix 1½ teaspoon salt and ½ teaspoon sugar, then coat the entire surface of the salmon fillet with it.
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Place the salmon on a plate, cover with cling wrap and leave it in the fridge for 2 hours.
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Quickly rinse the salt and sugar off the salmon fillet, then pat dry.
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Put all the Yuzu Marinade ingredients in a bowl and mix well until the sugar and the salt are dissolved.
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Place the salmon, onion slices, and yuzu zest in a plastic bag or a ziplock bag, then add the Yuzu Marinade to the bag.
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Massage the bag gently ensuring that the vegetables are evenly spread, and the fillet is evenly coated with the marinade.
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Seal the bag after removing the air from the bag as much as possible. Marinate the salmon in the fridge for at least 3 hours, up to overnight.
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Remove the salmon from the bag, scraping off the onion into the bag, and place the salmon on a cutting board. Do not discard the marinade in the bag.
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Slice the salmon thinly into about 5mm/3⁄16" thick pieces.
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Place the sliced salmon on a serving plate (I folded them and lined them up to form a squarish shape).
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Scatter the onion slices in the marinade on the salmon pieces, then drizzle the marinade over the salmon (note 4).
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Grate yuzu using a Microplane or cheese grater over the salmon, if using.
1. If possible, get a dorsal side of sashimi block (see the photo in the post) rather than a standard salmon fillet. The difference is that the sashimi block is narrow and long with just the right width and the direction to slice the flesh to make sashimi.
The standard salmon fillet is made by cutting a side of salmon perpendicular to the back bone. To make sashimi slices from a standard fillet, you’d need to halve the fillet to split into the dorsal side and the belly side before making sashimi slices.
2. If you don’t have a fresh yuzu fruit, use one of the following as an alternative, in preferred order.
i) Freeze-dried yuzu zests (see the sample photo in the post), finely chopped.
ii) Freeze-dried granular yuzu powder (see the sample photo in the post).
iii) Grated lime zest.
3. You should be able to get 1 tablespoon of juice squeezed out of a fresh yuzu fruit. If not sufficient, top up with a bottled yuzu juice (see the sample photo in the post).
If you don’t have a fresh yuzu fruit, use bottled yuzu juice.
4. It is up to you how much marinade you want to drizzle over the salmon. It is probably too much to use all the marinade in the bag, but the dish looks good if you can see small patches of marinade puddled around the salmon.
5. Nutrition per serving, assuming 6 servings. It is assumed that 25% of the marinade is consumed.
serving: 54g calories: 105kcal fat: 7.1g (9%) saturated fat: 1.5g (8%) trans fat: 0.0g polyunsaturated fat: 0.8g monounsaturated fat: 2.7g cholesterol: 23mg (8%) sodium: 338mg (15%) carbohydrates: 1.2g (0%) dietary fibre: 0.2g (1%) sugar: 0.6g protein: 8.6g vitamin D: 5mcg (23%) calcium: 7mg (1%) iron: 0.2mg (1%) potassium: 165mg (4%)