Soy-marinated salmon sashimi - Yeoneojang

Soy-marinated salmon sashimi - Yeoneojang

If there’s one thing you should know about me, it's that I love salmon. Sushi is like my love language. But I'm also trying to save money, so I’ve been experimenting with different ways to cook salmon. My latest obsession is Yeoneojang, which is a soy-marinated salmon sashimi that is rich, buttery, and delicious. 

With a little bit of time, you can have this tasty treat too. It's easy to assemble and packs a lot of great flavor into one dish. 

Marinated sushi salmon on rice with avocado and egg yolk in center 

What is Yeoneojang?

Yeoneojang is a Korean dish of soy-marinated salmon sashimi dish served over a bed of sushi rice. It’s sort of like a poke bowl.  

What is sushi-grade salmon?

"Sushi-grade" is a term used to describe fish that is safe to eat raw. There is no official definition of sushi-grade, but it generally means that the fish has been handled and processed in a way that minimizes the risk of foodborne illness. This typically includes being flash-frozen to kill parasites and bacteria. Salmon can be a good choice for sushi or sashimi, but it's important to choose farm-raised salmon, as wild salmon can be more prone to parasites. When choosing salmon for sushi, look for fish that is bright pink or orange in color with firm flesh. Avoid salmon that is dull in color or has soft flesh. It shouldn’t be fishy smelling when you’re using it. Salmon sourced from the Atlantic, like Norway, is usually best. 

How to prepare salmon for sushi or sashimi?

  • Keep the salmon cold at all times. 
  • If you cannot use the salmon within a few days, freeze it. Freeze the salmon for at least 7 days at -4°F (-20°C) to kill parasites. (Do this if the salmon hasn’t been flash-frozen before.
  • Thaw the salmon in the refrigerator or under cold running water. 
  • Do not cut sushi-grade salmon on the same cutting board that you use for cooked meat.
  • When you’re ready to use, rinse the salmon under cold water to remove impurities 
  • Pat the salmon dry with paper towels.
  • Sprinkle salt and sugar on both sides of the salmon.
  • Refrigerate for up to an hour.
  • Rinse thoroughly with water or a wet cure of rice vinegar for one hour.

About the ingredients

Salmon: You're going to need to get your hands on high quality salmon that is farm raised and from the Atlantic Ocean, like Norway, and it needs to have been flash frozen so that it limits your chances of getting a parasite. You can get this type of salmon at a high-end Asian food market, Costco, Whole Foods, or your local fishmonger. 

Marinade: A simple marinade needs soy sauce, filtered water, and sugar. If you want to amp up the flavors, you can add onions, chilis, ginger, and garlic. Kombu adds depth of flavor that I find nice in this dish. 

Rice: You can get this as sashimi after marinading, so you can serve over a warm bowl of sushi rice. You can get sushi at any major grocery store nowadays. Sometimes, I like to add the salmon over a bed of cabbage. 

Garnish: Add any flares and flavors you like. I like to add avocado and napa cabbage to add more fiber and then I top the rice and salmon off with sesame seeds, chili oil, green onions, cilantro, Perilla leaves, and an egg yolk -- if you want to feel fancy.

Recipe: Soy-marinated salmon sashimi - Yeoneojang

Marinated sushi salmon on top of rice and vegetables


  • 16 oz. Sashimi-Grade Salmon
  • 1/4 small red onion
  • 1 (2 in. x 2 in.) piece dried kelp (or dashi kombu)
  • 1 teaspoon of grated garlic 
  • 1 teaspoon of grated fresh ginger
  • ½ cup filtered water
  • ¼ cup soy sauce (don’t use low sodium)
  • 1 tablespoon of lime juice or lemon juice
  • 2 tablespoons of. mirin rice wine
  • 2 teaspoons of sugar
  • Cooked sushi rice for serving
  • 1 egg yolk for serving 
  • Sesame seeds for garnishing 
  • Green onions for garnishing 


For the marinade, add garlic, ginger, water, soy sauce, lime juice, mirin, kelp, and sugar. Simmer everything in a pot for 5 minutes and then let it cool completely. 

Thinly slice the onions and add them to the cooled marinade. 

Soy and mirin marinade with onions, ginger, and garlic

Let’s prepare the salmon. Make sure it doesn’t have a fishy smell. It should be cold and fully thawed. 

Sushi grade salmon from Norway

Slice the salmon 1/4-inch thick and place them into the marinade in a non-reactive container, I like to use glass. 

Thinly sliced sashimi salmon

Marinate for at least 4 to 6 hours or overnight for best results.

Marinating sashimi salmon

Serve with warm cooked white rice, egg yolk, green onions, and sesame seeds. Consume the fish within 2 days. 

Taking a bite of salmon

Did you make this dish? Let me know what you think in the comments!

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