Chill and slice the salmon

• Keep the salmon very cold in the fridge until slicing.
• Cut the salmon against the grain into thin slices of even thickness.
• Arrange the slices on a chilled plate.

Grill the lemon

• Cut the lemon in half and place it cut-side down in a hot grill pan.
• Grill until deeply charred and caramelized, then squeeze over the sashimi or serve alongside.

Serve

• Serve the salmon sashimi with the grilled lemon, soy sauce, wasabi and pickled ginger.