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.
- Why You’ll Love This Salad
- What Is Sashimi?
- How To Prepare Raw Salmon
- Recipe Overview
- Variations and substitutions
- 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
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.
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.
These are the ingredients you need in Salmon Sashimi Salad with Crispy Salmon Skin:
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.
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.
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.
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.
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
How to Prepare the Rest of The Salad
Finely dice cucumber. No need to peel the cucumber.
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.
Slice and finely dice shallots.
How to Make Yuzu Vinaigrette
In a small bowl, stir together yuzu juice, tamari and avocado oil.
Add grated ginger and season with pepper.
Mix well until combined.
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.
On individual plates, scoop salmon sashimi salad mixture onto the plate.
Scatter crispy salmon skin on top and serve.
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
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.
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.
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.
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.
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!
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.
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.
More Salad Recipes with Salmon
Salmon Sashimi Salad with Crispy Salmon Skin
Click on the toggle below for conversion to US Cooking Units.
- 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.
- 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.
- 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.
- 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.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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