This Salmon Crudo is a sophisticated yet easy-to-make dish using raw thinly sliced salmon, topped with the best Mediterranean citrus and herb dressing. It's the perfect choice to impress your guests with a delicious appetizer or simply enjoy a light and satisfying lunch.
This recipe has the perfect amount of citrus, herbs and a light crunch that compliments the buttery raw salmon slices.
Although I've had my fair share of sashimi dishes in the past, this one has been the most satisfying, as it perfectly blends a Mediterranean and coastal palette in one dish, in return, providing a vibrantly delicious dish!
Working with fish on a daily basis, I create a wide variety of both raw and cooked fish dishes. So, if you're in the mood for more raw fish try my favorite tuna ceviche and my hamachi crudo, you will love them!
When you're preparing this recipe, have a look at my top tips below that are essential when you're working with raw fish and preparing crudo specifically.
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WHAT IS SALMON CRUDO?
Salmon crudo is an Italian-inspired dish that translates to "raw salmon." It's a dish made with fresh, high-quality salmon that is thinly sliced and served raw. The salmon slices are then marinated with citrus juices, olive oil, herbs, and other flavorful ingredients, and if you're like me, a little crunch on top!
WHAT IS THE BEST SALMON TO USE FOR CRUDO?
When working with raw salmon, it's essential to choose the freshest, highest quality you can find. Look for sushi-grade or sashimi-grade salmon, which is specifically handled and inspected for raw consumption. Most salmon sold in stores are not automatically safe for consumption, so be sure to look out for a sticker that says it's sushi/sashimi grade. I like work with coho or sockeye when I'm making salmon crudo, since they are fatty yet firm enough to handle.
BEST TIPS FOR MAKING SALMON CRUDO
Living on the coast, I have my fair share of seafood and have learned some tips and tricks when preparing for crudo that makes a difference, such as:
- My absolute best tip when you're making salmon crudo is to freeze the salmon fillet before slicing. Don't skip this step if you want clean slices. This helps the fillet firm up a bit and makes the slicing much easier.
- Using a sharp knife is essential. Use a sharp knife to slice the salmon thinly and evenly.
- Keep the ingredients chilled. If you have the time, refrigerate the dressing prior to topping it on the salmon.
- Serve the crudo chilled. Pop the salmon crudo in the fridge for a couple of minutes if you're waiting to serve. The colder it is, the better!
HOW TO SERVE SALMON CRUDO LIKE A PRO
Salmon crudo is perfect as an appetizer or a light meal paired with a salad or crusty bread. When you serve it, place it on a big plate or individual plates. Arrange the thin slices of salmon in line or your own unique pattern, then pour the dressing on top.
To make the presentation over the top, add fresh herbs, tiny greens, or citrus zest for a pop of color and freshness. And here's a special tip: sprinkle some toasted pine nuts on top for a crunchy and yummy taste!
Enjoy this dish with a side of crusty bread, like a baguette or an artisan loaf.
WHAT MAIN COURSE TO EAT WITH SALMON CRUDO?
Serve a light main course or my suggestions for other seafood dishes to compliment this delicate dish. Some options I love pairing with it are, grilled fish with minimal seasoning, salmon collars, salmon pasta with citrus dressing, or a juicy crab melt.
WHAT DRINKS TO PAIR WITH SALMON CRUDO?
When it comes to pairing salmon crudo with beverages, you have several options whether you like mixed drinks, wine, or beer. Here is what I suggest:
Wine: A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio can complement the flavors. Look for wines with citrus and herbal notes. Otherwise, you can definitely go for a Rose or sparkling wine when enjoying fresh raw salmon!
Light Beer: If you prefer beer, go for a light and crisp beer style. Our favorites to have with salmon crudo are pilsner or a wheat beer. These tend to complement the delicate flavors of raw fish without overpowering them.
Non-Alcoholic Options: For non-alcoholic choices, you could serve sparkling water with a squeeze of citrus, a lemonade, or a refreshing iced tea.
What are other topping options to enhance the presentation and flavor of Salmon Crudo?
- Microgreens: Sprinkle a handful of vibrant microgreens, such as pea shoots or micro cilantro, over the salmon slices. They add a pop of color, which I love, but they also bring a fresh and delicate taste.
- Lemon Zest: Grate some lemon over the top just before serving. You can also choose lime or orange zest if you prefer. The bright citrus flavors will complement the fish beautifully and add a visually appealing touch - win win!
- Other Toasted Nuts: Instead of pine nuts, try crushed toasted almonds, pistachios, or walnuts. Just a light sprinkle will do!
- Herb-infused Oils: Drizzle a small amount of herb-infused oil, such as basil oil or dill oil, over the salmon crudo.
- Pickled Vegetables: Serve it with a side of pickled vegetables like radishes, cucumbers, or red onions. The tanginess and crispiness of pickled veggies adds a refreshing contrast to the delicate fish.
MORE SALMON RECIPES
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GET THE RECIPE
- 4 oz salmon, sashimi-grade aka sushi-grade, see notes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice freshly squeezed
- ½ tablespoon chopped marinated green olives
- ½ tablespoon chopped red onions
- ½ tablespoon fresh mint
- ½ tablespoon fresh parsley
- salt and pepper to taste
- ½ tablespoon toasted pine nuts to garnish
- Begin by placing the salmon fillet in the freezer for about 20-30 minutes to firm it up for easier slicing.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped mint leaves, parsley, olives, and red onion, and lemon zest. Season the marinade with salt and pepper to taste.
- Remove the salmon from the freezer and thinly slice it with a sharp knife. Arrange the slices on a serving platter.
- Drizzle the marinade over the salmon slices, ensuring that each slice is well coated. Place the salmon crudo in the fridge and allow to marinate for about 5 minutes to enhance the taste. Enjoy it immediately.