Sashimi at home sounds intimidating, but with the right technique it's surprisingly achievable — and the result is something really special. The key is a very sharp knife and a confident, single-motion cut. No sawing, no dragging. Just one clean slice.
We use salmon for this guide because it's one of the most forgiving fish for sashimi — its beautiful colour, rich flavour and firm texture make it perfect. Our Ōra King Salmon is exceptional for this, or our Atlantic salmon fillet works beautifully too. Once you've mastered the method, you can apply it to other sashimi-grade fish — like our yellowfin tuna or ocean trout.
How to Cut Salmon Sashimi
Step 1
Start with a sashimi-grade salmon fillet. If you like, neatly trim the ends of the fillet to give yourself clean, even pieces from the first slice to the last. This is optional, but it does make for a more elegant presentation.
Step 2
Look at the fillet and identify the white bone line running down the centre — this is the pin bone line. You'll need to remove this before slicing.
Step 3
Using a very sharp knife, run it along either side of the bone line, cutting down through the fillet. You'll end up with two clean pieces of salmon, and one thin strip containing the bone line — discard that strip (or keep it for a cook's snack!).
Step 4
Now you're ready to slice. Hold the salmon firmly and cut in a straight, single motion — don't drag the knife back and forth. Each slice should be around 2–3mm thick. The cleaner and more decisive the cut, the better the texture and presentation of your sashimi.
Tip: The sharpness of your knife makes all the difference here. A blunt knife will crush and tear the delicate flesh rather than glide through it. If you're going to invest in one good kitchen knife, make it a sharp one.
If you'd prefer to leave the slicing to us, our Nigiri + Sashimi Packs and Sashimi Platters are made fresh in-store daily.
This technique is one of many we share in The Fishmonger's Son cookbook, published by Pan Macmillan Plum Books. It's our guide to buying, preparing and cooking seafood with confidence — for everyone from beginners to seasoned home cooks.