1-First Step: Buy the right salmon and get your tools ready Start by purchasing 1 pound fresh farmed salmon from a local market or fishmonger you trust. This matters a lot because freshness and source quality play a big role in both safety and flavor. Set out a clean cutting board, a sharp knife, paper towels, salt, and a freezer bag before you begin so the process stays smooth.

2-Second Step: Pat the salmon dry and salt it Use a paper towel to pat the salmon dry on all sides. Sprinkle 1 teaspoon salt over the salmon and let it sit for 20 minutes. This short resting time helps pull off extra surface moisture and gives the fish a better texture after freezing and slicing. Keep the salmon on a plate in the refrigerator or a cool place while it rests. Do not leave it out on the counter for long periods, since raw fish should stay chilled.

3-Third Step: Rinse thoroughly and dry again After the 20 minutes are up, rinse the salmon thoroughly under running water. Make sure all the salt is washed away. Then pat it dry again with a fresh paper towel. This second drying step matters because too much surface moisture can lead to icy crystals and a soggy finish later.

4-Fourth Step: Seal the salmon for freezing Place the dried salmon into a freezer bag. If you want extra protection, use a vacuum-sealed bag or double-bag the fish to help prevent freezer burn. Press out as much air as possible before sealing. Lay the bag flat so the salmon freezes evenly and thaws more predictably later.

5-Fifth Step: Freeze at the correct temperature and time Freeze the salmon for at least 7 days at -20°C or -4°F. This home freezing method is meant to help reduce parasite risk before eating the fish raw. The full freezing period is important, so do not rush this step. Even if the salmon was pre-frozen before you bought it, follow the salting and rinsing steps anyway.

6-Sixth Step: Thaw safely in the refrigerator When you are ready to serve, defrost the salmon in the refrigerator overnight. Do not thaw it in warm water or on the counter. Slow thawing keeps the texture better and helps protect food safety. If the fish still feels partly frozen in the center, give it a little more time in the fridge.

7-Final Step: Slice thinly and serve Pat the thawed salmon dry again, then slice it thinly with a sharp knife. Cut against the grain for the best texture. Serve your Homemade Salmon Sashimi with sushi rice, wasabi, soy sauce, or yuzu aioli. You can also add lemon, cucumbers, or avocado for a fresh finish.