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Tuna & Salmon Sashimi

Chilled Honey-Soy Tuna & Salmon Sashimi with Jalapeño Dipping Sauce Recipe

Prep Time 25 mins
Cook Time 2 mins
Total Time 27 mins
Course Appetizer, Main Course
Cuisine Japanese
Servings 6


Tuna & Salmon Sashimi Ingredients:

  • 8 ounce block of Fresh Sushi Grade Tuna Qty. 2
  • 8 ounce block of Fresh Sushi Grade Salmon Qty. 2
  • 1/4 Cup Honey
  • 1/2 Cup Low Sodium Soy Sauce
  • 1 tsp Grated Ginger
  • 1 tsp Grated Garlic
  • 1 tsp Sea Salt
  • 1 tsp White Pepper
  • 2 tbsp Black Sesame Seeds
  • 2 tbsp Regular Sesame Seeds

Dipping Sauce Ingredients:

  • 2 tbsp Honey
  • 1/4 Cup Low Sodium Soy Sauce
  • 1/2 tsp Grated Garlic
  • 1/2 tsp Sea Salt
  • 1/2 tsp White Pepper
  • 1/4 cup to 1/2 thinly sliced Jalapeño Peppers


  • To make the dipping sauce: Combine all ingredients except for Jalapenos and whisk together until fully incorporated. Pour into a sealable container, add the jalapenos, & shake. Refrigerate for at least 6 hours. Not into the heat, hold off on the jalapenos.
  • For the Sashimi: In a mixing bowl, whisk together the honey, soy sauce, ginger, garlic, salt, and pepper. (Optional: add some thinly sliced Jalapenos to your marinade)  Place the tuna and salmon in a dish and pour the marinade over, cover, and then refrigerate for a minimum of 2 hours. While marinading flip the fish a few times so it penetrates evenly.
  • Remove the fish from the marinade. Combine the sesame seeds and spread them evenly over all sides of the salmon and tuna.
  • The next step I typically do on my grill, over very high heat, using cast iron plates.
  • Rest the plates on your grill and crank the heat as high as it goes for 10 minutes. Remove the fish from the fridge and sear each side for 20 seconds, no longer. Remove from the heat and place them back in the fridge.
  • When you're ready to serve, remove from the fridge and slice on the bias (diagonallinto 1/4 inch pieces. Serve with the dipping sauce.
  • Serve & Enjoy!


Prep time does not include marinading time of at least 2 hours.