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Salmon Crudo ā¤ļøšš» A variation of this is my go to appetizer when hosting or when Iām in the mood for something fresh/light. Ok, I LOVE raw fish ok? I feel like weāve established that by now but I am especially weak for salmon.Ā RAWĀ salmon obviously. Out of all my salmon crudos, this has been one of my favorites.
If you love crudos as much as I do, you have to check out my Ginger Scallion Salmon Crudo!
Why You’ll Love Salmon Crudo Recipe
Apart from being absolutely gorgeous, it’s so fresh, light and super easy to make. It’s not spicy, the capers are briney, and the japanese mayo adds a creamy touch. The shallot caper sauce is everything. The combination of flavors is insane, trust me… You are gonna love it!
How To Prepare Salmon Crudo Recipe
šŖ First, chop the shallot and capers together. Then, using the back of your knife form a paste.
š Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon and drizzle the olive oil as you mix.
š£ Then, slice your salmon and cucumber.
š„ Arrange the cucumber on a plate. Then, add the salmon on top and drizzle the sauce on top.
šæ Lastly, add the Japanese mayo on top to balance the acidity, micro arugula and flaky sea salt to taste.
Substitutions and Variations
- You can use any other fish of your choice instead of salmon. I highly recommend you use yellowtail or ahi.
- You can use any herbs that you have on hand or your favorite ones.
- You can use regular mayonnaise or vegan mayonnaise instead of the Japanese.
- You can use regular cucumber or English cucumber instead of Persian.
Chef Nadia’s Tip
Always use sushi grade salmon!
Similar Recipes
Common Questions
Locally, I get it at AJ’s. You can also get it at Riviera Seafood Club online.
Yes you can.
Of course! You can use English cucumbers or regular cucumbers.
Yes absolutely! You can use your fish of choice. I highly recommend using yellowtail or ahi.
I use Maldon Sea Salt Flakes.
Salmon Crudo Recipe
Ingredients
- 12 oz Salmon, sushi grade
- 2 Small shallots, or 1 large shallot
- 3 tbsp Capers
- 2 tbsp Caper brine
- 1 tbsp Tamari
- 1 tsp Dijon mustard
- 2 tbsp Chives
- 2 tbsp Dill
- 1/2 Lemon juice
- 1/4 cup Olive oil
- 2 Persian cucumbers, thinly sliced
- Japanese mayo, to taste, for topping
- Micro arugula, to taste, for topping
- Flaky sea salt, to taste, for topping
Directions
- First, chop the shallot and capers together. Then, using the back of your knife form a paste.
- Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon and drizzle the olive oil as you mix.
- Then, slice your salmon and cucumber.
- Arrange the cucumber on a plate. Then, add the salmon on top and drizzle the sauce on top.
- Lastly, add the Japanese mayo on top to balance the acidity, micro arugula and flaky sea salt to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
