1-First Step: Buy fresh salmon from a trusted local market Start with fresh farmed salmon from a reliable fish market. Farmed salmon is often chosen for lower pesticide risk, and it is easier to trace back to the source. Before buying, ask where the salmon came from and how it was raised. Look for fish that smells clean, feels firm, and has a bright color.

2-Second Step: Pat the salmon dry and add the salt Once you get home, place the salmon on a clean cutting board and pat it dry with a paper towel. Sprinkle 1 teaspoon salt per pound over the fish, then let it sit for 20 minutes. This short rest helps with texture and draws out some surface moisture.

3-Third Step: Rinse and dry again After 20 minutes, rinse the salmon under running water. Pat it dry once more with a paper towel. This step keeps the texture neat and ready for freezing. Make sure your hands, board, and knife stay clean so you avoid cross-contamination.

4-Fourth Step: Store the salmon in a freezer bag Put the salmon into a freezer bag to help prevent freezer burn. A vacuum-sealed bag or double-bagged freezer bag is even better if you have one. Press out extra air before sealing the bag, then label it with the date so you can track the freezing time.

5-Fifth Step: Freeze the salmon long enough to kill parasites Freeze the salmon for at least 7 days at -4 degrees Fahrenheit (-20 degrees Celsius) to kill parasites. Some home cooks keep it frozen for 7 to 10 days, and some prefer a longer window of up to 1 month depending on their routine. The key is not to rush this step. If you are pregnant, talk with a doctor before eating raw salmon.

6-Sixth Step: Defrost in the refrigerator the night before eating Move the salmon from the freezer to the refrigerator the night before you want to serve it. Never thaw it on the counter. Slow thawing in the fridge helps the fish keep its texture and lowers the chance of food safety problems.

7-Seventh Step: Pat dry again and slice thinly When the salmon is thawed, pat it dry once more before slicing. Use a very sharp knife and cut clean, thin pieces. Many people like slices around 1/4 inch thick. Serve on a chilled plate for the best texture and freshness.

8-Eighth Step: Serve and add your favorite sides You can serve Homemade Salmon Sashimi with sushi rice, wasabi, soy sauce, or yuzu aioli made with olive oil. Keep the sides simple so the salmon stays the star. If you want a classic sushi-style meal at home, pair it with a few crisp cucumber slices or pickled ginger.

9-Ninth Step: Fry the salmon skin if it was left on If the salmon skin is still attached, do not toss it out. Fry it in oil for 5 to 7 minutes until crispy. It becomes a salty, crunchy snack that many people love. Just drain it well on paper towels and serve it while hot.