This salmon crudo recipe is the perfect easy appetizer! It looks and tastes so impressive, yet there is NO cooking involved – it's so simple! Bathing in a citrus soy dressing, this is to die for.
I don't know about you, but I am a huge fan of any kind of raw fish. Sushi, crudo, poke, any of it! I love the flavor and the soft texture of raw fish, and I think that salmon is one of the most flavorful fish to eat raw.
This salmon crudo recipe is an Italian-ish spin on raw salmon. With shallot, lime, lemon, olive oil, and a bit of soy sauce, the flavors of this dressing compliment the sushi-grade salmon so well.
Table of Contents:
📖 Recipe Origins
So, what is the difference between a crudo and sashimi, carpaccio, ceviche, aguachile, or tartare? Well, first of all, crudo is the Italian and Spanish term for "raw." A crudo is a dish that originated in Italy and Spain, and it uses raw fish along with olive oil and, usually, citrus.
Unlike ceviche, crudo is not "cooked" by marinating in the citrus juices, though it will begin to if it sits for too long.
Crudo doesn't have a specific shape, flavor, or style, so it really is a loose term to cover anything that is raw and dressed.
🎥 Watch the video of this recipe
🐟 How to Buy Raw Salmon
There is a lot of discussion about whether or not the term "sushi-grade" actually means anything or if it is just a marketing ploy. However, we still need to make sure we're taking all the necessary steps to buy high-quality raw salmon that is safe to consume raw.
There is no national or regulated standard for the use of "sushi-grade" or "sashimi-grade," which means there is almost nothing to stop someone from putting that label on sub-par fish.
The best place to start is to find a trusted fish market or fishmonger in your area, that will provide the freshest and highest quality fish. However, a trusted fish counter at a grocery store can still be safe.
For salmon, farmed salmon (rather than wild caught or freshwater) is actually safer for raw consumption, as the incidence of parasites is much lower in farmed fish.
Additionally, you should find out if the fish had been previously frozen. Contrary to popular belief, you do want to buy previously frozen fish for raw consumption. This is because fish that is flash-frozen just after catching get cold enough to kill any parasites without denaturing the fish.
My final tip is to thoroughly inspect the fish before eating. Believe it or not, fish parasites are actually very easy to spot. They typically look like a small, thin worm.
As with any consumption of raw or undercooked food, there is always a risk.
🍣 Why you'll love this Salmon Crudo
- It's remarkably simple. Seriously. No heat, no cooking. Just a small amount of chopping, and you're done!
- This crudo looks so impressive. Whether you're serving this at a dinner party or just for fun, this salmon crudo looks so impressive and restaurant-quality.
- It's very healthy! This dish is very high in lean protein and full of bright citrus juice!
🥘 What you need for this recipe
Ingredients and Substitutions
- Raw Salmon - See above for tips about buying and choosing the best raw salmon. Pre-sliced is fine.
- Shallot - Finely mince a very small shallot (or ½ a medium shallot). If you don't have shallot, just omit as there is not a very good substitute.
- Soy Sauce - Just a small amount of soy sauce brings a lot of flavor to this dish. Use tamari if gluten-free.
- Lemon Juice - Fresh squeezed is heavily recommended.
- Lime Juice - Fresh squeezed is heavily recommended.
- Extra Virgin Olive Oil - Use the highest quality EVOO you have, as this will be a prominent flavor.
Tools and Equipment
- Knife
- Mixing vessel
- Whisk
- Citrus Juicer
📋 How to make Salmon Crudo
Step 1: Prepare Ingredients
Begin by mincing a small shallot as finely as possible.
Next, juice ½ lemon and ½ a lime.
If your salmon is not pre-sliced, carefully use a sharp knife to slice against the grain (aka perpendicular to the white lines). Slices should be around ¼ inch thick or so.
Step 2: Assemble the dish
In a measuring cup or mixing bowl, add the shallot, juices, and soy sauce. Whisk together.
To your serving plate, drizzle one tablespoon of olive oil on the base of the plate.
Then, lay the salmon on top of the oil in a visually pleasing arrangement.
Drizzle the other tablespoon (or more) of olive oil on top of the fish.
Gently pour in the dressing so that it is around (but not on top of) the salmon pieces.
Step 3: Finishing Touches
Garnish with sliced scallions, chives, or micro-greens.
Optionally top with flaky salt.
Enjoy chilled and serve immediately.
💭 Expert Tips & Tricks
- Be sure to keep the salmon chilled until you're ready to prepare it. Then serve the salmon crudo immediately so that the citrus doesn't have time to denature or "cook" the fish!
- Taste the dressing before adding it. It is very citrus-forward and if it is too tart for you, add a small amount of honey or agave and combine. If it's still too sour, add a tiny pinch of baking soda to neutralize it!
- Because this dish involves no cooking, the quality of the ingredients is really important. Use a high quality olive oil and soy sauce, and squeeze the citrus fresh!
Recipe FAQs
Crudo can be sliced or cut any way, as there is no specific method. However, it is most commonly thinly sliced with about ¼ inch thickness or less. Using a very sharp knife, slice thin pieces against the grain of the fish.
Tangy, tart, and bright flavors go well with raw salmon, so in this crudo we use soy sauce and citrus juice. This would pair well with rice as well.
I do not recommend saving the salmon for later due to food safety concerns and the fact that the salmon will denature as it sits in the dressing. Salmon crudo should be served immediately.
Related Recipes
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📖 Recipe
Salmon Crudo with Citrus Soy Dressing
Equipment
- Sharp Knife
Ingredients
- 6-8 oz. Raw salmon sliced, sushi-grade is best
- 1 Shallot very small, minced finely
- 2 tablespoon Extra Virgin Olive Oil high quality EVOO
- ½ Lemon juiced, about 2 tbsp
- ½ Lime juiced, about 2 tbsp
- 1 tablespoon Soy sauce or tamari for GF
Instructions
- Begin by mincing a small shallot as finely as possible.
- Next, juice ½ lemon and ½ a lime.
- If your salmon is not pre-sliced, carefully use a sharp knife to slice against the grain (aka perpendicular to the white lines). Slices should be around ¼ inch thick or so.
- In a measuring cup or mixing bowl, add the shallot, juices, and soy sauce. Whisk together.
- To your serving plate, drizzle one tablespoon of olive oil on the base of the plate.
- Then, lay the salmon on top of the oil in a visually pleasing arrangement.
- Drizzle the other tablespoon (or more) of olive oil on top of the fish.
- Gently pour in the dressing so that it is around (but not on top of) the salmon pieces.
- Garnish with sliced scallions, chives, or micro-greens.
- Optionally top with flaky salt.
- Enjoy chilled and serve immediately.
Video
Notes
- Be sure to keep the salmon chilled until you're ready to prepare it. Then serve the salmon crudo immediately so that the citrus doesn't have time to denature or "cook" the fish!
- Taste the dressing before adding it. It is very citrus-forward and if it is too tart for you, add a small amount of honey or agave and combine. If it's still too sour, add a tiny pinch of baking soda to neutralize it!
- Because this dish involves no cooking, the quality of the ingredients is really important. Use a high quality olive oil and soy sauce, and squeeze the citrus fresh!
Virginie Bergeron says
This receipe was excellent, I use only green onions and it was super.
Great appetizer!