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    Home » Recipes » Asian Salad Recipes

    Salmon Sashimi Salad with Crispy Salmon Skin

    Published: Dec 22, 2021 · Modified: Jan 24, 2022 by The Devil Wears Salad

    Jump to Recipe

    Fresh raw salmon combined with cucumber, green apple and capers with savoury bites of crispy salmon skin tied together with tangy yuzu vinaigrette. An easy and utterly refreshing sashimi salad with crispy salmon skin recipe to get your taste buds moving.

    Hands breaking crispy salmon skin on salmon sashimi salad over a grey bowl this recipe
    Jump to:
    • Why You’ll Love This Salad
    • What Is Sashimi?
    • How To Prepare Raw Salmon
    • Recipe Overview
    • Ingredients
    • Variations and substitutions
    • Instructions
    • How To Cut Salmon Sashimi
    • How To Make Crispy Salmon Skin In The Oven
    • How to Prepare the Rest of The Salad
    • How to Make Yuzu Vinaigrette
    • How to Assemble the Salad
    • How To Serve
    • Frequently Asked Questions
    • Recipe

    Why You’ll Love This Salad

    I am not sure if you have gathered from my previous recipes but my family is a big fan of Japanese cuisine.

    A BIG fan.

    Whenever I ask my children what they would like to have for dinner, sushi would generally be the one of the first things they shout.

    To curb their cravings for Japanese food or raw fish, I have a few easy Japanese-inspired recipes up my sleeve that I can whip up. From cold soba noodles, DIY poke bowl with spicy tuna and this raw salmon sashimi salad recipe, I know they will devour in seconds.

    We love the fresh salmon cubes combined with cucumber, green apple, capers and a tangy yuzu vinaigrette. This is a super refreshing salmon sashimi salad to get the taste buds moving.

    And to elevate the presentation and deliciousness, I have also added crispy salmon skin to the raw salmon recipe. I promise your mouth will be having a party filled with different flavours and textures.

    What Is Sashimi?

    Originating from Japan, sashimi is thinly sliced raw fish (or sometimes raw meat) and served with tamari (soy) as a dipping sauce. The word sashimi literally translates to “pierced body” – possibly referring to the knife piercing the fish.

    The purpose of sashimi is to enjoy the natural freshness of the fish as is, therefore it is traditionally served at the beginning of a meal before other flavours affect the palate.

    Of course if we were to follow the traditional method of serving sashimi, we would not put sashimi in a salad but the natural freshness of raw fish works so well with yuzu vinaigrette.

    Plus the added pops of fresh cucumber, apple and capers, this recipe is a delicious twist on salmon sashimi. If you like sashimi, try kingfish sashimi salad.

    How To Prepare Raw Salmon

    Preparing salmon sashimi at home can be a bit daunting. I am always worried that I serve food that could get people sick!

    The most important thing when preparing salmon sashimi at home is to have fresh raw salmon and clean surfaces when prepping.

    Always check with your fishmonger to ensure you can consume the salmon fillets you purchase raw. They will be able to tell you if the salmon is suitable for sashimi or sushi.

    I would use the raw salmon the same day of purchase. I think I have left it overnight once in the fridge to use the next day but no later than that.

    Even though the Yuzu vinaigrette will “cook” the fish slightly with the acid in the dressing, essentially the fish in the salad is raw therefore you need to make sure your salmon is fresh.

    Store raw salmon in the fridge in the packaging. When ready to use, remove from packaging and rinse thoroughly with cold water and then pat dry with a paper towel. Ensure your chopping boards are well cleaned and hands are washed.

    Your raw salmon will be ready to cut for sashimi.

    Raw sashimi grade salmon on a black speckled plate surrounded by the rest of the ingredients of the recipe

    Recipe Overview

    Flavours/Textures: There are many different layers of texture and flavours in this healthy sashimi salad recipe.

    Raw salmon not only has a natural sweet fresh taste but there is buttery creaminess to it that is very different to cooked salmon. The cucumber, apple and capers add pops of tartness to contrast the raw fish. Tied together with tangy soy yuzu vinaigrette, there is a mix of umami flavour as well.

    For texture, crispy salmon skin works a treat against the sashimi salmon salad. Crispy, slightly chewy and loads of flavour.

    Ease: For most parts of the salmon sashimi recipe, it is fairly straightforward to make. Two elements that need more attention than the others.

    Due care is needed when preparing raw salmon for sashimi making sure the fish is fresh and surfaces clean.

    The other part that needs to be executed well is the crispy salmon skin. We are using the oven to make crispy salmon skin so there is no frying involved but still needs to be checked.

    Time: You can prepare the crispy salmon skin in the oven whilst you start to cut the salmon sashimi. At the most, it will take approximately 40 minutes to prepare.

    Ingredients

    These are the ingredients you need in Salmon Sashimi Salad with Crispy Salmon Skin:

    Ingredients individually labelled for Salmon Sashimi Salad with Crispy Salmon Skin & Yuzu Dressing Ingredients

    Salmon: You will need to purchase sashimi grade salmon for this recipe. Check with the local fishmonger to make sure the salmon is fresh for this purpose.

    Red shallot: Shallots have a milder and sweeter taste than your regular onion. If you don’t have shallots ready on hand, switch for red onion or even use the white part of scallions.

    Capers: I love how capers can add so much powerful flavour in one tiny body. The saltiness offsets the salmon and other ingredients perfectly.

    Yuzu juice: Yuzu is popular for its aromatic tangy flavours. You can’t really eat the fruit but the juice is deliciously refreshing and fragrant. Yuzu juice can be found bottled at large Japanese or Korean grocery stores. If you can’t find it, replace it with lime juice.

    Tamari: You can use tamari or light soy sauce in this recipe. Tamari has slightly deeper flavour and is gluten free.

    Ginger: Classic Japanese flavouring, grated ginger gives a delicious aroma and gentle heat in the yuzu vinaigrette.

    Variations and substitutions

    Alternative ways to serve: You can serve sashimi salad individual portions as above or place on a large plate where everyone can scoop their own portions. I would use a long platter to serve the sashimi salad to share.

    Without crispy salmon skin: I bought salmon fillets with the skin on as I wanted to make crispy salmon skin as a topping but if you prefer not to have skin, you can buy skinless salmon fillets and omit the crispy salmon skin from the salad.

    Some fishmongers only sell sashimi grade salmon without skin. However, do check them to see if the salmon with skin on can be used for sashimi.

    Substitute yuzu: If you can not find yuzu juice, lime or lemon juice would work well as a substitute.

    Tamari replacement: If you don’t have tamari in the pantry, light soy sauce can be used as a replacement. The recipe will no longer be gluten free if you use soy sauce.

    Instructions

    Follow these instructions on how to make Salmon Sashimi Salad with Crispy Salmon Skin:

    How To Cut Salmon Sashimi

    Remove salmon from packaging. Rinse under cold water and pat dry with a paper towel.

    On a clean surface, place salmon fillet skin side up.

    Starting on one side of the fillet, use a sharp knife and slice through the flesh until you hit the skin.

    Then slip your knife between the flesh and skin and start slicing the skin off.

    At the same time, hold onto the skin that has just been freed and pull in the opposite direction as you are slicing. This helps with slicing as close as possible to the skin without removing too much flesh.

    Continue slicing to the other end until the skin has been removed. Place skin aside for later.

    Collage of 2 photos of how to remove the skin of salmon fillet.

    Cut the salmon fillet into small cubes. I would say roughly 1cm in size. Set aside for assembly. If it is a warm day, I would place salmon cubes into the fridge to keep cool.

    Collage of 2 photos for how to cut raw sashimi for sashimi salad

    How To Make Crispy Salmon Skin In The Oven

    Preheat the oven to 200°C or 400°F, line tray with baking paper.

    Place salmon skin with the scale side up on the oven tray. Sprinkle it with sea salt.

    Collage of 2 photos for how to make crispy salmon skin in the oven

    Grill salmon skin in the oven for 8-10 minutes or until golden and crispy.

    Remove from the oven and set to cool down.

    When cool, break salmon skin into smaller pieces to serve

    Hands removing crispy salmon skin from sheet pan lined with baking paper

    How to Prepare the Rest of The Salad

    Finely dice cucumber. No need to peel the cucumber.

    Diced cucumber in a prep bowl on a wooden board with a sharp knife

    Slice and finely chop the green apple. If you are mixing the salad quickly there is no need to place green apple in salted water in case it turns brown. This is because the acid from the yuzu vinaigrette will stop the apple from browning.

    Diced green apple on a wooden board with a sharp knife

    Slice and finely dice shallots.

    Diced red shallots in a blue bowl on a wooden board with a sharp knife

    How to Make Yuzu Vinaigrette

    Yuzu vinaigrette ingredients of yuzu juice, grated ginger and tamari in small bowls

    In a small bowl, stir together yuzu juice, tamari and avocado oil.

    Add grated ginger and season with pepper.

    Mix well until combined.

    Collage of 2 photos for how to make yuzu vinaigrette

    How to Assemble the Salad

    In the large mixing bowl, place salmon cubes, cucumber, apple, red shallot and capers.

    Add yuzu vinaigrette and mix well together.

    Collage of 2 photos for how to mix salmon sashimi salad ingredients

    On individual plates, scoop salmon sashimi salad mixture onto the plate.

    Scatter crispy salmon skin on top and serve.

    How to plate salmon sashimi salmon with crispy skin from prep bowl to black plate

    How To Serve

    Here are some Japanese main dishes that will go well with Salmon Sashimi Salad with Yuzu Vinaigrette.

    You can serve the sashimi salad as an appetiser or serve alongside some comfort dishes such as Teriyaki chicken or chicken katsu curry. If you love noodles, try traditional beef yakisoba, a delicious and umami flavoured dish.

    Frequently Asked Questions

    Can I prepare this salad ahead of time?

    You can prepare all the ingredients for sashimi salad ahead of time and store in the fridge until ready to serve.

    Dress salad closer to the time you are ready to serve as the yuzu vinaigrette will change the fish texture from raw to more firm and “cooked”.

    Again I would not prepare this raw salmon salad the day before. It is best to consume the raw fish on the same day.

    What is sashimi grade salmon?

    Ok, I am no expert in selecting fresh fish. For me, I give my fishmonger full trust to tell me which fish I can consume raw. Sashimi / sushi grade labelled fish is there to help you but in fact most fish can be consumed raw if you know how to prepare it. Therefore if you are ever unsure, check with your fishmonger.

    How to store raw salmon?

    Fresh salmon needs to be stored in the fridge wrapped between 0°c-4°c. It is best to consume fresh salmon within 1-2 days of purchasing.

    What is the difference between sushi and sashimi?

    We sometimes do refer to sushi and sashimi as the same kind of Japanese raw fish dish but in truth sushi and sashimi are quite different.

    Sashimi is traditionally not served with other ingredients. No rice, just thinly sliced raw fish. Whilst sushi does not always mean raw fish. It is referring to the vinegared rice that is mixed with other ingredients which of course may include raw fish such as salmon and tuna.

    Sushi can also include other cooked ingredients like vegetables, egg, shellfish etc. And because it is served on top of vinegared rice, it is considered more a part of the main meal versus sashimi which is typically served as an appetiser.

    Is it ok to eat salmon skin?

    Yes it is perfectly fine to eat salmon skin. In fact the highest concentration of omega-3 fatty acids is actually in the salmon skin.

    These fatty acids have been suggested to decrease the chances of heart disease. Plus when you make crispy salmon skin salad with the skin, it is delicious!

    Can I use air fryer for salmon skin?

    Yes, you can definitely use the air fryer for crispy salmon skin. Air fry at 200°C or 400°F for about 10-15 minutes until golden and crispy. Check halfway and flip them if necessary. The actual time may vary on your air fryer and volume.

    How to use yuzu juice?

    We love adding yuzu juice to salad dressings but it is also great in other yuzu recipes. Yuzu is a citrus fruit and is similar to lime juice so you can replace lime in some recipes and use yuzu instead.

    However, yuzu is slightly more bitter in flavour therefore it is best to use less than more.

    Yuzu is a refreshing alternative in desserts such as yuzu cheesecake, yuzu sorbet or yuzu jellies. For savoury recipes, you can try to add yuzu to sauces, marinades and mayonnaise.

    Try our yuzu dressing with our vegan soba noodle salad and mushrooms. Or our Prawn and Fennel Salad with Yuzu jam dressing.


    So many layers of delicious texture and flavours in one easy sashimi salad!

    Fresh and light with raw salmon, cucumber, green apple and capers together with savoury bites of crispy salmon skin on a bed of creamy avocado mash and tied together with tangy yuzu vinaigrette. My kids would eat this salmon sashimi recipe all the time if they had a choice.

    An impressive starter to get all your friends talking and licking their plates.

    That’s all!

    More Salad Recipes with Salmon

    • Asian Pear Salad with Soba and Hot Smoked Salmon
    • Forbidden Rice Salad and Miso Baked Salmon
    • Beetroot Cured Salmon Salad with Black Fish Roe
    • Smoked Salmon Avocado Salad
    Salmon Sashimi Salad with Crispy Salmon Skin & Yuzu Dressing on a black speckled plate

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    Recipe

    Salmon Sashimi Salad with Crispy Salmon Skin & Yuzu Dressing on a grey plate with black cutlery
    Print Recipe
    5 from 30 votes

    Salmon Sashimi Salad with Crispy Salmon Skin

    Fresh raw salmon combined with cucumber, green apple and capers with savoury bites of crispy salmon skin tied together with tangy yuzu vinaigrette. An easy and utterly refreshing sashimi salad with crispy salmon skin recipe to get your taste buds moving.
    Prep Time25 mins
    Cook Time15 mins
    Total Time40 mins
    Course: Salad
    Cuisine: Asian
    Diet: Gluten Free
    Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Pescatarian
    Servings: 4
    Calories: 276kcal
    Author: Sammy Eng

    Ingredients

    Salad

    • 500 g salmon fillet, skin on
    • ½ green apple
    • 1 cucumber, Lebanese
    • 1 shallot
    • 50 g capers

    Salad Dressing

    • 4 tbsp yuzu juice
    • 2 tbsp tamari
    • 2 cm ginger, grated
    • 2 tbsp avocado oil
    • white pepper, to taste

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • Remove salmon skin (but don’t throw away) and dice salmon into approx 1cm cubes. Set aside for assembly. If it is a warm day, place salmon cubes into the fridge to keep cool.
    • Preheat the oven to 220°C or 400°F, line tray with baking paper. Place salmon skin with the scale side up on the oven tray. Sprinkle it with sea salt.
    • Roast salmon skin in the oven for 8-10 minutes or until golden and crispy. Remove from the oven and set to cool down.
    • Finely dice cucumber, green apple and red shallot.

    Salad Dressing

    • In a small bowl, stir together yuzu juice, tamari and avocado oil.
      Add grated ginger and season with white pepper.
    • Add grated ginger and season with black pepper.
    • Mix well until combined.

    Assembly

    • In a large mixing bowl, place salmon cubes, cucumber, apple, red shallot and capers.
    • Add yuzu vinaigrette and mix well together.
    • On individual plates, scoop salmon sashimi salad mixture onto plates
    • Scatter crispy salmon skin on top and serve.

    Notes

    • Make sure raw salmon fillets are sashimi grade as this is essentially a raw salmon salad. Check with fishmonger if ever unsure.
    • If you prefer not to have skin, you can buy skinless salmon fillets and omit the crispy salmon skin from the salad.
    • Yuzu juice can be found bottled at large Japanese or Korean grocery stores. If you can’t find it, replace it with lime juice.
    • You can also serve this salad on one large plate for sharing versus individual portions. To share use a long rectangular plate, spread avocado mash along the length of the plate and tumble salmon sashimi salad on top. Then scatter crispy salmon skin and garlic chips on top.

    Nutrition

    Calories: 276kcal | Carbohydrates: 8g | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 907mg | Potassium: 817mg | Fiber: 2g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

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    Reader Interactions

    Comments

    1. Renee Lim

      April 29, 2020 at 12:29 pm

      5 stars
      So fresh and appetising and who doesn’t love a salmon & avo combo?

      Reply
      • The Devil Wears Salad

        May 12, 2020 at 2:40 pm

        That’s true. A classic combination. The yuzu dressing gives it that extra zing!

        Reply
    2. Jess

      April 10, 2020 at 2:45 pm

      5 stars
      The flavors in this recipe are simply fantastic. LOVE it.

      Reply
      • The Devil Wears Salad

        May 12, 2020 at 2:21 pm

        Thanks Jess! Glad you enjoyed it!

        Reply
    3. Sula

      April 10, 2020 at 8:41 am

      5 stars
      The cucumber provides such a lovely fresh crunch!

      Reply
      • The Devil Wears Salad

        May 12, 2020 at 2:21 pm

        Couldn’t agree more. Helps to cut through the salmon.

        Reply
    4. Sue

      April 08, 2020 at 1:51 am

      Salmon and Avocado – what a great combination. Delicious! Thank you!

      Reply
      • The Devil Wears Salad

        May 12, 2020 at 2:20 pm

        It sure is! Classic combo!

        Reply

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