The first time I tasted this salmon sashimi dish at Jeh O Chula in Bangkok, I nearly fell off my chair. Something so simple shouldn’t taste this good! After recreating it countless times at home, I’m thrilled to finally share my version of this spectacular fresh salmon sashimi salad that combines the best of Thai flavors with premium raw salmon.
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What is a Thai Salmon Sashimi Salad?
In Thai, this dish is called “yum pla salmon sod” which translates to “fresh salmon salad.” Let’s be clear – this isn’t a traditional Thai recipe. Salmon sashimi isn’t native to Thailand’s waters, making this a modern creation that originated at the wildly popular Jeh O restaurant.
What makes this dish quintessentially Thai is the “yum” preparation style – a category of Thai salads characterized by their bright, spicy, sour, and slightly sweet dressing. While traditional yum dishes typically feature cooked proteins or local seafood, this version puts fresh salmon sashimi center stage, dressed with a variation of Thailand’s beloved seafood dipping sauce, nam jim seafood.
The Game-Changer: Nam Jim Seafood Ingredients & Measurements
The secret to this dish’s addictive quality lies entirely in the sauce (assuming your salmon sashimi is fresh, of course). Nam jim seafood is the quintessential Thai seafood dipping sauce that accompanies virtually all seafood dishes in Thailand.
Here’s a cultural insight – Thais rarely eat seafood without this sauce. The punchy combination creates a perfect balance that elevates any seafood it touches. The version we’re making today is specially adjusted to complement raw salmon specifically.
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic cloves | 4-5 | Half for sauce, half for crispy topping |
| Thai red chilies | 2-4 | Adjust for heat preference |
| Cilantro | 1/4 cup | Use stems and leaves |
| Fresh lime juice | 3 tablespoons | Must be freshly squeezed |
| Fish sauce | 2 tablespoons | Use high-quality brands |
| Palm sugar | 1 tablespoon | Light brown sugar can substitute |
| Salt | 1/4 teaspoon | Helps draw out moisture |
Essential Salmon Sashimi Selection & Preparation
This is not the place to cut corners. Your salmon sashimi must be proper sashimi-grade and safe for raw consumption. Here’s what you need to know:
- Always ask your fishmonger specifically for “sashimi salmon” or salmon that’s safe to eat raw
- Look for previously frozen salmon, as freezing at very low temperatures kills potential parasites
- Choose a reputable vendor with a clean store and proper fish handling practices
- If in doubt, purchase pre-sliced sashimi from a trusted Japanese restaurant and use it for this recipe
The freshness and quality of your salmon sashimi directly impact both safety and flavor, so this isn’t an ingredient to compromise on.
Complete Recipe Components & Assembly Table
Making this salmon sashimi salad requires few ingredients but precise execution. Here’s everything you’ll need:
| Component | Ingredient | Amount | Preparation |
|---|---|---|---|
| Main Protein | Sashimi-grade salmon | 10 oz (300g) | Thinly sliced into bite-sized pieces |
| Sauce Base | Nam jim seafood | As per table above | Blended until smooth |
| Garnish | Fresh mint leaves | 1/4 cup | Roughly torn |
| Garnish | Crispy fried garlic | 2 tablespoons | Store-bought or homemade |
| Garnish | Lime wedges | 1 lime | Cut into 4-6 wedges |
Preparation: Salmon Sashimi Step-by-Step Guide
Creating this exquisite salmon sashimi dish is surprisingly simple once your ingredients are prepped:
- Blend all sauce ingredients using an immersion blender, small food processor, or traditional mortar and pestle
- Slice the salmon sashimi into bite-sized pieces, approximately 1/4-inch thick
- Gently toss the salmon with just enough sauce to coat each piece
- Arrange on a plate and garnish with crispy fried garlic, fresh mint leaves, and lime wedges
- Serve immediately – within 20 minutes – to prevent the citrus from “cooking” the fish ceviche-style
Don’t let the simplicity fool you; timing is everything with this dish. Prepare everything in advance, but only combine the salmon sashimi and sauce right before serving.
Raw Salmon Sashimi Safety Guidelines
I can’t stress this enough: safety comes first when handling raw fish. Despite what many believe, “sashimi-grade” isn’t an official certification or standard. Here’s what you should know:
Commercial freezing at -31°F (-35°C) for 15 hours kills parasites – this isn’t achievable in home freezers. While farmed salmon generally has fewer parasite concerns than wild-caught, contamination can still occur during processing.
When handling raw salmon sashimi at home:
- Wash hands thoroughly before and after touching the fish
- Use clean cutting boards and knives designated for raw seafood
- Keep the salmon refrigerated until the last possible moment
- Consume immediately after preparation
- If buying frozen, thaw in the refrigerator, never at room temperature
These precautions ensure both safety and optimal texture for your dish.
Frequently Asked Questions About Salmon Sashimi Preparations
Can I prepare this in advance? The sauce can be made a day ahead and refrigerated. However, never mix the sauce with the salmon sashimi until serving time, as the acidic lime juice will begin “cooking” the fish, changing its texture and flavor.
What substitutions work? This sauce pairs beautifully with other raw seafood like scallops, yellowtail (hamachi), or tuna. Ensure whatever you choose is suitable for raw consumption and adjust the piece size accordingly – thinner for firmer fish, thicker for softer varieties.
Can I save leftovers? I strongly advise against it. Once the salmon sashimi sits in the acidic sauce, it continues to “cook,” resulting in a different texture and flavor profile that won’t capture the magic of the fresh version.
Why You Should Watch the Tutorial Video
While this recipe appears straightforward, subtle techniques make all the difference. My tutorial video contains additional tips not covered in this write-up, including the exact consistency your sauce should have and how to tell when your salmon sashimi has been properly dressed. Subscribe to my YouTube channel to ensure you don’t miss these crucial details!
The Perfect Bite of Thai-Inspired Salmon Sashimi
When done right, each bite delivers an explosion of flavors – the buttery richness of fresh salmon sashimi, the aromatic punch of garlic, the bright citrus notes, the umami depth from fish sauce, the subtle sweetness of palm sugar, all finished with a pleasant heat that builds rather than overwhelms. The contrast between the silky salmon and the crispy fried garlic creates a textural experience that’s utterly addictive.
This dish exemplifies what makes Thai cuisine special – the perfect balance of flavors and textures that turns simple ingredients into something magnificent. It’s become my go-to recipe for impressing dinner guests without spending hours in the kitchen.
If you make this recipe, I’d love to see your creations! Share your photos and let me know how it turned out. For more Thai seafood inspirations, check out my other recipes linked below.