Nothing beats the refreshing taste of some soy marinated salmon sashimi. Packed with flavor and protein, this is a perfectly simple recipe for when you’re craving some raw fish on a hot day.
✅ Why This Recipe Works
Easy to make – All it takes is making the sauce and marinating it in the salmon to make this soy-marinated salmon sashimi
Flavorful and fun – The savory and spicy flavors marinated in the salmon is delicious and refreshing.
Healthy and nutritious – Made with lower calories with careful portioning, this dish is a great healthy Korean food recipe
💭 What is Soy Marinated Salmon Sashimi?
Soy marinated salmon sashimi is similar to a Korean version of poke, consisting of raw salmon marinated in a soy-based sauce that is simmered with extra flavor from bonito flakes, scallions, garlic, and sugar.
This is a commonly used marinade that is often used on other raw seafoods as well, including scallops, shrimp, and crab.
🍎 Calories and Nutrition
In this recipe, the soy marinated salmon sashimi has 326 calories with 27 grams of protein, 15 grams of fat, and 16 grams of carbs.
While the recipe consists of a number of healthy ingredients, it can be made into a high-calorie dish if the higher-calorie ingredients are not portioned correctly, making it less than ideal for dieting purposes.
Here’s how I portioned the recipe:
- Portion the salmon – The salmon is the heart of this dish, but also a very high-calorie ingredient in this dish due to its high-fat content so portion control is key. In this recipe, I portioned out 4oz of sashimi-grade salmon
- Portioned the sauce – Portioned sauce ingredients mindfully according to the portions below
For a detailed breakdown of each ingredient, their portioning, and how they make up the nutrition profile of this soy-marinated salmon recipe, you may refer to the table below:
📋 Ingredient Notes
Here are some of the key ingredients needed to make the dish.
Raw Salmon – Be sure to get sashimi–grade salmon to prevent foodborne illnesses from consuming raw fish. You can get this at most Japanese grocery stores or specialty fish stores.
Soy Sauce – Given that this is the base of the marinade, I'd recommend using a high-quality one. My favorite brand of soy sauce is Kikkoman.
Onions – Gives the mixture a taste of freshness. I used both green onions and yellow onions here.
Mirin – Mirin is a sweet Japanese rice wine used in cooking to add flavor, sweetness, and a glossy finish to dishes.
Bonito Flakes – Bonito flakes are thin, dried fish flakes made from skipjack tuna, used in Japanese cuisine to impart a rich umami flavor to dishes.
See my recipe card below for a complete list of the ingredients with measurements.
📖 Substitutions and Variations
Egg – Add an egg yolk on top to give the dish a touch of creaminess.
Rice – Pair it with some rice to make a delicious rice bowl.
Scallops or Shrimps – This dish would also go well with raw scallops or shrimp, which are another popular soy–marinated Korean seafood.
Make a healthy poke bowl – Pair this with rice and some of your favorite toppings to make a delicious poke meal
🔪 Step by Step Instructions
Cut the salmon – Prepare the salmon by cutting the fillet into bite-sized pieces.
Make the marinade – Combine garlic, mirin, the white portion of scallion stem, sugar, and soy sauce. Bring to a boil in a saucepan, then bring down to a simmer. Add bonito flakes and continue to let the sauce simmer for a few minutes. Then set the liquid aside to cool.
Marinade the fish – Once the sauce has cooled, add the cooled mixture and fish in a bowl. Slice the peppers and lemons and add to the bowl. Marinate for at least 4 hours or overnight in the fridge.
Garnish and serve – Top with scallions, lemons, peppers, and furikake. Serve with rice or enjoy as is!
💭 Recipe FAQs
Pick up some sashimi-grade salmon for this recipe at your local seafood market or grocery store. Since this will be raw, it's essential to get top-quality salmon for food safety purposes.
Most sources recommend that you eat salmon sashimi within 24 hours of purchasing. After putting the salmon pieces in the marinade, you can leave it in the fridge overnight, or at least 4 hours to achieve the desired flavor. If you're short on time, you can also just use the sauce as a dip, but it won't be quite the same flavor.
You can serve this on top of a serving of brown or white rice for a delicious, well-balanced meal. I also sometimes like to add an egg yolk for some additional protein and yumminess.
Ice Cube Trick – To make the marinade cool faster, use an ice cube to dilute the marinade.
Make it spicier – To make spicier, add some sliced jalapenos into the sauce pan when simmering.
🍽 What To Eat It With
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Spicy Soy Marinated Salmon Sashimi
- 4 oz Salmon (Raw)
- ¼ cup Soy Sauce
- 1 tablespoon Mirin
- 2 cloves Garlic
- ¼ Yellow Onion, sliced
- 1-2 Peppers
- 1 Scallion
- 1 teaspoon Sugar
- Furikake, green onion, bonito flakes (For garnish)
- Prepare the salmon by cutting the fillet into bite sized pieces.
- Combine garlic, mirin, white portion of scallion stem, sugar, and soy sauce. Bring to a boil in a saucepan, then bring down to a simmer. Add bonito flakes and continue to let the sauce simmer for a few minutes. Then set liquid aside to cool.
- Once the sauce has cooled, add the cooled mixture and fish in a bowl. Slice the peppers and lemons and add to the bowl. Marinate for at least 4 hours or overnight in the fridge.
- Top with scallions, lemons, peppers, and furikake. Serve with rice or enjoy as is!