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

November, 2023
Josh Emett's Salmon Sashimi, Candied Ginger, Lime and Soy Dressing

This recipe would be the perfect addition to any summer lunch or as an entrée for dinner guests, specially crafted for home cooks to add to their Michelin-star repertoire. 

Serves: 4


1⁄2 side of Big Glory Bay King Salmon, skinned and pinboned
fresh red chili
chives, chopped
fresh lime

100ml grapeseed oil
100ml olive oil
30ml soy sauce
30ml sherry vinegar
30ml mirin
1 clove garlic, minced
1 tablespoon candied ginger and liquid to taste
1 tablespoon fresh lime juice
Sea salt

2 thumbs ginger, peeled and diced small
100ml water
100 grams sugar


CANDIED GINGER: Put the ginger into enough cold water to just cover, bring to a boil. Strain and repeat this process a further 4 times.

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

SASHIMI: 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.

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

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

Josh has crafted two more bespoke Big Glory Bay King salmon recipes, which can be found on the Big Glory Bay website at

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