Josh Emett's Salmon Sashimi, Candied Ginger, Lime & Soy Dressing

Prep time: 30 mins
Josh Emett x Big Glory Bay Salmon Sashimi



  • ½ side of Big Glory Bay King Salmon, skinned and pin boned

  • fresh red chili

  • chives, chopped 

  • fresh lime

Ginger, Lime and Soy Dressing

  • 100ml grapeseed oil 

  • 100ml olive oil 

  • 30ml soy sauce

  • 30ml sherry vinegar 

  • 30ml mirin

  • 1 clove garlic, minced

  • 1 Tbsp candied ginger and liquid to taste

  • 1 Tbsp fresh lime juice

  • Sea salt

Candied Ginger

  • 2 thumbs ginger, peeled and small dice

  • 100ml water

  • 100g sugar


Candied Ginger

  1. Place the ginger into enough cold water to just cover, bring to a boil. Strain and repeat this process a further 4 times.

  2. Place the boiled ginger, 100g sugar and 100ml water in a pan and simmer gently for a further 15-20 minutes until tender. Chill and keep on the side.


  1. Slice the Big Glory Bay salmon along the fillet dividing the belly from the top side. Remove any brown flesh areas. Slice into 5mm thick slices and lay gently on a serving plate.

  2. Whisk all the dressing ingredients together until combined. Season with sea salt.

  3. Dress the salmon with enough dressing just to cover. Add a slice of chili to each piece, chives and a slice of fresh lime.

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