Anti Inflammatory Salmon Sashimi with Ginger-Turmeric Dipping Sauce
Raw salmon this pristine barely needs a thing, but this ginger-turmeric dipping sauce transforms it into something genuinely special. The omega-3-rich fish is the star, and every ingredient surrounding it — fresh ginger, ground turmeric, toasted sesame oil, a squeeze of lime — pulls double duty by tasting incredible while also being exactly the kind of whole-food ingredient that supports a low-inflammation approach to eating. There's no heavy processing, no mystery additives, just clean, purposeful flavors working together. The brief freezer rest before slicing is a clever technique that firms the flesh just enough to get those clean, restaurant-quality cuts without any special equipment. A quick whisk brings the sauce together while the salmon chills, so the whole dish comes together in well under half an hour. Served on a cold platter with scallion greens and sesame seeds scattered on top, it looks stunning for a dinner party but is genuinely easy enough for a weeknight treat. This one serves four and disappears fast.
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Learn more →Ingredients
4 servings
For the salmon
- 12 oz sushi-grade salmon fillet, skin removed
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp toasted sesame oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lime juice
For serving
- 1 tsp sesame seeds
- 2 scallions, thinly sliced (green tops only)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pat the salmon fillet dry with paper towels. Wrap it tightly in plastic wrap and place it in the freezer for 15 minutes — this firms the flesh just enough to make clean, even slices.
- 2
While the salmon chills, whisk together the tamari, grated ginger, turmeric, sesame oil, honey, and lime juice in a small bowl until the turmeric is fully dissolved and the sauce is uniform in color. Taste and adjust lime juice if needed.
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