When the sun graces the dinner table and fresh ingredients call my name, there’s nothing quite like the inviting taste of Korean Marinated Salmon Sashimi, or Yeoneojang. Imagine sinking your teeth into silky, sashimi-grade salmon, perfectly marinated in a blend of rich soy sauce, sweet mirin, and a hint of garlic and ginger. The moment the tender fish meets warm rice, it transforms into a comforting yet sophisticated meal that feels like a special treat.
This dish ticks all the boxes for those of us who crave vibrant flavors without the fuss. It’s gluten-free, can be prepared ahead of time, and serves as a show-stopping centerpiece for any occasion. Whether you’re a seasoned chef or someone rediscovering the joy of homemade meals, this recipe invites you to elevate your dining experience with little effort. Let’s dive into this delightful and refreshing dish that promises to impress your family and friends.
Why Is Korean Marinated Salmon Sashimi So Popular?
Freshness takes center stage: This dish showcases sashimi-grade salmon, ensuring every bite is bursting with ocean flavors.
Easy Prep: Whip it up with minimal cooking skills, making it perfect for busy weeknights.
Show-stopping presentation: The colorful layers of salmon and garnishes create an eye-catching dish that impresses every guest.
Versatile flavors: Adjust the marinade spices to suit your taste, offering endless variations.
Make-ahead magic: Prepare in advance and let the flavors deepen, saving precious time during meal prep.
This recipe truly elevates your home dining experience to restaurant-worthy heights!
Korean Marinated Salmon Sashimi Ingredients
For the Marinade
• Soy Sauce – The backbone of the marinade; choose a high-quality Korean soy sauce for an authentic flavor.
• Mirin – Adds a touch of sweetness; can be substituted with sake or dry sherry if needed.
• Water – Helps balance the saltiness of the soy sauce; feel free to adjust based on your taste.
• Sugar – Provides a hint of sweetness to balance the savory elements in the marinade.
• Onion – Imparts mild sweetness and crunch, enhancing the overall experience.
• Scallion – Gives a subtle onion flavor; can be replaced with more onion if preferred.
• Garlic – Essential for aroma and rich flavor depth; don’t skip this ingredient!
• Ginger – Adds a spicy undertone; just a small amount is sufficient to make a big impact.
• Whole Black Peppercorns – Enhances umami and contributes complexity to the marinade.
• Dried Chili Pepper – Optional for those who enjoy a bit of extra spice.
• Bonito Flakes (Katsuobushi) – Provides umami richness; may be swapped with dried kelp or shiitake mushrooms.
For the Salmon and Garnish
• Sashimi-grade Salmon – The star of the dish; ensure quality by purchasing from reputable vendors.
• Red Chili Pepper & Green Chili Pepper – For color and appeal; can be substituted with other preferred peppers.
• Lemon – Adds brightness and acidity to the dish without using juice; layer it on top of the salmon for extra zing.
• Cooked Rice – Serves as the perfect base; opt for short or medium grain to complement the salmon.
• Egg Yolks (Garnish) – Offers a creamy texture; source high-quality eggs for best results.
• Black Sesame Seeds (Garnish) – Adds a nutty flavor and texture; toasted seeds are preferable for extra crunch.
This delightful Korean Marinated Salmon Sashimi not only promises vibrant flavors but also turns your home-cooked meals into culinary masterpieces!
How to Make Korean Marinated Salmon Sashimi
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Prepare Marinade: In a pot, combine soy sauce, mirin, water, sugar, onion, scallion, garlic, ginger, black peppercorns, and optional dried chili pepper. Boil the mixture, then let it simmer for 10 minutes to meld the flavors.
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Add Bonito Flakes: Stir in bonito flakes after 10 minutes of simmering. Turn off the heat, let it steep for another 10 minutes, then strain and cool the marinade.
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Prep Salmon: Slice the sashimi-grade salmon at a 45-degree angle into 1/2-inch thick pieces. The angle maximizes the surface area for the marinade.
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Combine Ingredients: Place the salmon slices in a deep dish, topping them with sliced onions and chili peppers. Pour the cooled marinade over the salmon and layer with lemon slices for that fresh zing.
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Marinate: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or even up to 2 days for optimal flavor infusion.
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Serve: Prepare your cooked rice and let it cool down slightly. Serve the marinated salmon over the rice, and feel free to add optional garnishes like egg yolks and sesame seeds for a delightful touch.
Optional: Garnish with microgreens for a vibrant presentation.
Exact quantities are listed in the recipe card below.
Expert Tips for Korean Marinated Salmon Sashimi
• Quality Matters: Always use high-quality sashimi-grade salmon to ensure safety and the best flavor in your dish.
• Perfect Slicing: Slice the salmon at a 45-degree angle to maximize surface area and allow the marinade to soak in beautifully.
• Time Management: Monitor the marination time closely; extended marinading can make the dish too salty. Aim for around 24 hours for optimal results.
• Airtight Storage: Store any leftovers in an airtight container for up to 2 days. If you surpass this time, consider lightly cooking it for safety.
• Spice to Your Preference: Feel free to adjust the level of spice by experimenting with different chili peppers or omitting the dried chili completely.
This Korean Marinated Salmon Sashimi recipe is a delightful way to elevate your home dining experience!
How to Store and Freeze Korean Marinated Salmon Sashimi
Fridge: Store marinated salmon in an airtight container in the refrigerator for up to 2 days. This helps maintain its freshness and flavor while preventing contamination.
Freezer: For longer storage, you can freeze the marinated salmon, but it’s best consumed fresh. If freezing, use within 1 month for optimal taste and quality.
Reheating: If you have leftover marinated salmon and prefer enjoying it warm, lightly cook it in a pan over low heat until just heated through. Avoid overcooking to retain the delicate texture.
Leftover Handling: If marination exceeds 2 days, consider cooking the salmon for safety. Always prioritize high-quality sashimi-grade salmon to ensure the best experience.
Make Ahead Options
Korean Marinated Salmon Sashimi is a fantastic choice for meal prep! You can prepare the marinade and slice the sashimi-grade salmon up to 24 hours in advance. To do this, make the marinade as instructed and refrigerate it. Then, slice the salmon and store it separately in an airtight container, ensuring that you keep them chilled until you’re ready to combine them just before serving. This method helps maintain the fish’s tenderness and prevents it from becoming mushy. When you’re ready to serve, simply layer the salmon with the chilled marinade and any garnishes, and enjoy the flavors that have deepened overnight. Your dish will still taste just as delicious, making it perfect for busy weeknights!
Korean Marinated Salmon Sashimi Variations
Embrace your culinary creativity and make this dish truly your own with these delightful twists!
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Tuna Substitute: Replace sashimi-grade salmon with fresh tuna for a completely different flavor profile. The buttery texture of tuna pairs beautifully with the marinade.
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Scallop Sensation: Use sashimi-grade scallops instead of salmon for a delicious seafood twist. These delicate morsels absorb the marinade wonderfully!
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Sweet Heat: Incorporate sliced jalapeños or habaneros for an extra kick. The heat complements the savory marinade beautifully, creating a flavor explosion.
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Flavorful Mix: Blend in different marinades by adding sesame oil or a touch of miso paste. These ingredients enhance the umami depth of the dish.
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Vegan Version: Swap fish for thinly sliced avocado or marinated tofu. You’ll still experience a rich, creamy texture that revitalizes the dish.
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Citrus Burst: Introduce different citrus fruits such as lime or orange instead of lemon. Their unique acidity brightens the overall flavor!
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Herb Freshness: Add fresh herbs like cilantro or mint to the marinade for a refreshing twist. This aromatic addition elevates every bite.
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Crunch Factor: Toss in some chopped nuts, like toasted almonds or cashews, for added texture and nutty flavor. The crunch beautifully contrasts the silky salmon.
Let your imagination run wild and enjoy customizing this stellar recipe to fit your taste and preferences!
What to Serve with Korean Marinated Salmon Sashimi?
Create a culinary experience that dazzles the senses by pairing delightful sides with this exquisite sashimi.
- Warm Steamed Rice: Perfect balance against the marinated salmon; its mild flavor lets the dish shine while satisfying your appetite.
- Crispy Vegetable Tempura: The light crunch offers a wonderful contrast to the silky salmon, bringing a tasty crunch to each bite.
- Fresh Seaweed Salad: The umami flavor complements the sashimi beautifully while adding a refreshing and nutritious touch to your meal.
- Pickled Radishes: Their tangy bite cuts through the richness of the salmon, providing a bright, mouth-popping experience that cleanses the palate.
- Spicy Cucumber Salad: A hint of heat and crispness enhances the sashimi’s flavors, creating an exciting flavor explosion as you savor each forkful.
- Miso Soup: A warm, savory bowl to round out your meal, enveloping you in comforting flavors that warm the heart.
- Sake: Enjoy a chilled glass of this Japanese rice wine, enhancing the delicate taste of the sashimi while elevating your dining experience to new heights.
- Fresh Fruit Platter: After your meal, a selection of vibrant fruits balances the savory, bringing a sweet finish that whispers of summer.
Korean Marinated Salmon Sashimi Recipe FAQs
How do I select the best sashimi-grade salmon?
You should always choose sashimi-grade salmon from a reputable fishmonger or grocery store. Look for bright, vibrant color and clean, fresh smell. The flesh should be firm to the touch and without dark spots or discoloration, ensuring quality and flavor.
How should I store leftover Korean Marinated Salmon Sashimi?
Store leftover marinated salmon in an airtight container in the refrigerator for up to 2 days. This keeps it fresh and prevents contamination. If you need to store it longer, consider lightly cooking the salmon, as keeping raw seafood past two days can pose safety concerns.
Can I freeze the Korean Marinated Salmon Sashimi?
Yes! You can freeze marinated salmon, but it’s best enjoyed fresh. If you decide to freeze it, wrap it tightly in plastic wrap, then place it in a freezer bag. It should ideally be consumed within 1 month for the best flavor and quality. When ready to use, let it thaw in the refrigerator overnight.
What if my marinade is too salty?
If you find your marinade is too salty after tasting, you can dilute it with a bit more water or add a few extra ingredients. You might consider incorporating a little more sugar or mirin to balance the taste. Another option is to serve the marinated salmon over more rice, which can help absorb the saltiness and enhance the dish.
Can I prepare Korean Marinated Salmon Sashimi for my children?
While this dish is safe for most adults, you should be cautious when serving raw fish to young children or anyone with a compromised immune system. Consider consulting your pediatrician for dietary advice or opt to lightly cook the salmon instead of serving it raw for a family-friendly alternative.
How long should I marinate my salmon for the best flavor?
For optimal flavor, marinate your salmon for about 24 hours. This time allows the marinade to penetrate the fish thoroughly. However, if you’re short on time, a minimum of 6 hours is still effective, just remember that longer marination increases saltiness. Enjoy the savoriness that develops when the salmon rests in those delightful flavors!
Korean Marinated Salmon Sashimi: Elevate Your Home Dining Experience
Ingredients
Equipment
Method
- In a pot, combine soy sauce, mirin, water, sugar, onion, scallion, garlic, ginger, black peppercorns, and optional dried chili pepper. Boil the mixture, then let it simmer for 10 minutes to meld the flavors.
- Stir in bonito flakes after 10 minutes of simmering. Turn off the heat, let it steep for another 10 minutes, then strain and cool the marinade.
- Slice the sashimi-grade salmon at a 45-degree angle into 1/2-inch thick pieces.
- Place the salmon slices in a deep dish, topping them with sliced onions and chili peppers. Pour the cooled marinade over the salmon and layer with lemon slices.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, or even up to 2 days for optimal flavor infusion.
- Prepare your cooked rice and let it cool down slightly. Serve the marinated salmon over the rice, adding optional garnishes like egg yolks and sesame seeds.