1-First step: buy fresh salmon from a local market Start by getting 1 pound fresh farmed salmon from a local fish market or trusted seafood counter. Buying from a local market instead of a regular grocery store often gives you better control over freshness and sourcing. Before you buy, research where the salmon came from so you know it is safe for raw consumption.

2-Second step: pat the salmon dry and salt it Once you get home, pat the salmon dry with a paper towel. Then add 1 teaspoon salt per pound and let it sit for 20 minutes. This step helps pull out extra moisture and gives the fish a cleaner, firmer bite. If you are using already frozen salmon, still do this salting step.

3-Third step: rinse and dry again After the 20 minutes are up, rinse the salmon under running water. Then pat it dry again. This may seem small, but it helps remove excess salt and moisture so the fish freezes and slices better later.

4-Fourth step: pack and freeze the fish Place the salmon in a freezer bag for storage. Try to press out extra air before sealing it, since that helps keep freezer burn away. Freeze the salmon for at least 7 days at -4 degrees Fahrenheit or -20 degrees Celsius to help kill parasites. You can freeze it for 7 days to 1 month if you want a wider window before serving.

5-Fifth step: defrost slowly in the refrigerator The night before you want to eat it, move the salmon from the freezer to the refrigerator. Slow thawing keeps the texture better than leaving it out on the counter. This also helps the fish stay cold and firm for slicing.

6-Sixth step: pat dry and slice Before serving, pat the salmon dry once more. A dry surface makes cleaner cuts and gives you prettier slices. Slice the salmon into sashimi pieces with a sharp knife, working against the grain if possible for a tender bite.

7-Seventh step: plate and serve Serve your japanese style salmon sashimi with sushi rice, wasabi, soy sauce, yuzu aioli, lemon, cucumbers, or avocado. The bright yuzu aioli adds a creamy citrus note, while the soy sauce and wasabi keep things classic. If you like a more complete plate, build a small sashimi bowl with rice, sliced cucumber, and avocado.

8-Final step: crisp up the skin if you have it If the salmon skin is left on, fry it in oil for 5 to 7 minutes until crispy. It makes a great crunchy snack or garnish. A little salt on top is usually enough.