There’s something magical about the simplicity of raw salmon—velvety, tender, and impossibly fresh. Salmon Crudo is more than just a dish; it’s an experience that bridges sophistication with minimal effort.
The beauty lies in its straightforward preparation: thinly sliced salmon kissed with bright citrus, a whisper of olive oil, and a sprinkle of flaky sea salt. It’s luxurious yet light, making it perfect for dinner parties, quick appetizers, or even as a low-calorie indulgence on busy weeknights.
Crudo has deep roots in Italian coastal cuisine, where quality ingredients are celebrated without over-complication. In today’s culinary world, it’s trending for its balance of flavor, presentation, and health benefits.
This recipe celebrates the vibrant hues and briny aroma of fresh salmon, enhanced with simple yet bold toppings. It’s effortless elegance at its best.
Why I Love This Recipe (And You Will Too)
- Simple yet impressive. Every time I serve this, people think I’ve spent hours in the kitchen—no one guesses it’s a 15-minute masterpiece!
- A healthy indulgence. Packed with omega-3s and protein, it feels like a cheat meal but isn’t.
- Customizable toppings. I’ve added fennel, capers, or even a spicy chili oil twist—perfect for experimenting.
- Perfect for any occasion. Whether it’s a solo treat or a party starter, it fits every vibe.
- Minimal prep, maximum flavor. With the right salmon and toppings, the ingredients do all the work.
Salmon Crudo Recipe
Equipment
- Sharp Knife
- Cutting Board
- Serving Platter
- Zester
- Small Bowl
Ingredients
- 8 oz salmon sushi grade
- 1 leek sliced into matchsticks
- 2 scallions
- 1.5 tbsp tamari or soy sauce
- 1/3 bunch cilantro
- 1 inch ginger
- 1/2 serrano
- 1/2 tbsp agave syrup
- 3 tbsp yuzu or lemon juice
- 1 tbsp white miso paste
- 1/3 cup coconut milk
- 1 tsp sesame oil
- Lemon zest
- 1 tsp fish sauce
- Flaky salt
- Cilantro flowers and leeks for topping
- Salsa macha
- Oil for frying the leeks
Instructions
- Thinly slice leeks and coat them in olive oil in a cold pan. Heat on high for 2 minutes, then lower to medium-low and fry until golden (3–4 minutes). Avoid burning.
- Combine cilantro, yuzu, scallions, serrano, ginger, agave, miso, coconut milk, tamari, fish sauce, and sesame oil in a blender. Pulse for 30 seconds.
- Slice the salmon thinly using a sharp knife.
- Strain the prepared sauce onto a serving plate.
- Arrange the salmon slices over the sauce and top with lemon zest, flaky salt, fried leeks, cilantro flowers, and leaves.
- Finish with a drizzle of salsa macha around the edges for a bold, spicy kick.
