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This sesame crusted salmon is made with sushi-grade salmon coated in black and toasted sesame seeds, sliced cleanly, and served over a tangy tamari vinegar sauce with crispy shallots and serrano for a sharp, savory finish.
About the Dish
If you guys have been around and know me at all, you know that crudos are my comfort dish! No matter what season or event, I CRAVE a good crudo, and this one…this thing is honestly SO good. This recipe is pretty easy to assemble and even easier to eat.
Now, let’s talk about the taste. Silky salmon crusted in a nutty sesame seed and chive mixture and seasoned with a sweet and savory coating would be amazing on its own. But I didn’t stop there, this sauce is savory, with a little tang and a little sweetness, perfectly balanced in my opinion. The crispy shallots add the needed crunch. It’s such a unique and delicious appetizer that everyone will want to try.
Table of Contents
Prep the Ingredients
The Salmon and Sesame Coating
Sushi-Grade Salmon | Black Sesame Seeds | Toasted Sesame Seeds | Chives | Tamari | Honey
Chop your chives very small and mix them with the sesame seeds. Whisk the tamari and honey until smooth. Keep the salmon very cold and uncut, stored in the coldest part of the fridge until the last possible moment. Cold fish is what gives you clean, sharp slices.
The Sauce
Tamari | Rice Vinegar | Cane Sugar | Water | Ice
Measure the tamari, rice vinegar, and sugar so they are ready to be cooked together without delay. Set up an ice bath in advance. The finished sauce can be made well ahead and should be fully cooled before use.
The Toppings
Shallot | Oil | Serrano Pepper
Slice the shallot thinly and pat it completely dry so it fries evenly without steaming. Slice the serrano into clean rounds and keep chilled so it stays crisp and fresh.
Ingredient Swaps
- Sushi-Grade Salmon: You can use sushi-grade tuna, yellowtail, or even scallops will work with this sauce also.
- Black sesame seeds: Use all toasted white sesame seeds if needed. You lose some visual contrast, but the flavor stays balanced and nutty. You can also use toasted crushed nuts.
- Chives: Finely sliced scallions are a solid swap and give a slightly sharper onion note without overpowering the fish.
- Tamari: Soy sauce works one to one. The sauce will be a touch saltier, so keep the reduction light and stop as soon as it coats the spoon.
- Serrano: Jalapeno slices are fine if that’s what you have. They’re milder and a little greener, but still give a clean heat on top. If you want this to have no spice, omit the peppers completely.
Similar Recipes
- Sesame- Crusted Tuna Crudo with White Soy Ponzu: Delicate tuna with a bright white soy ginger ponzu and topped with crispy carrots, Japanese mayo, jalapeño, and chives.
- Spicy Orange Salmon Crudo: Lightly cured salmon rolled in a sesame coating and served with a vibrant orange-spiced sauce and creamy sesame nori mayo that balances citrus and heat.
- Salmon Crudo with a Yuzu Soy Sauce: Silky raw salmon paired with a bright yuzu soy dressing and a kick of spicy mayo.
Nadia’s Tips
- ALWAYS get sushi-grade salmon – If you can’t find it near you, you can always find it at places like Catalina Offshore Products, Yama Seafood or Riviera Seafood Club.
- Keep your salmon as cold as you can and only take it out when I’m ready to work with it. Clean slices come from cold fish, not sharper knives.
- Fried shallots are worth doing slowly. Starting them in a cold pan gives you even color and a better crunch. Make sure your oil doesn’t get too hot as they fry.
The Perfect Pairings
This Sesame Crusted Salmon Crudo appetizer would go great with a bright, fresh Cucumbertini. As your main, Crispy Chicken Thighs in a Sake Butter Sauce with an Arugula Fennel Salad 🥗 Lastly, a light Passion Fruit Panna Cotta is just what you need!
Sesame-Crusted Salmon Crudo FAQ
Locally, I get it at AJ’s. I also order it online sometimes at places like Catalina Offshore Products, Yama Seafood or Riviera Seafood Club.
You can prep a lot ahead. For example, the sesame-chive mixture and sauce can be made and ready to go, pre-slice your shallots, just store all of this in the fridge. Wait to actually assemble it till right beforehand.
A neutral, high smoke point oil like canola, grapeseed or peanut oil.
Sesame-Crusted Salmon Crudo with Tamari Sauce
Equipment
- plate
- small bowl
- Basting Brush
- sauce pan
- 2 bowls, that fit one inside the other for and ice bath
- Mandoline Slicer, optional
Ingredients
The Salmon
- 8 oz sushi-grade salmon
- 3 tbsp black sesame seeds
- 3 tbsp toasted sesame seeds
- 3 tbsp chives, finely chopped
- ½ tsp honey
- ½ tsp tamari
- serrano pepper, thinly sliced, for topping
The Fried Shallots
- 1 large shallot, thinly sliced
- oil, for frying
The Sauce
- 2 ½ tbsp tamari
- ¼ cup rice vinegar
- 3 tbsp cane sugar
Instructions
- Prepare the Sesame Coating: On a large plate, mix the black sesame seeds, toasted sesame seeds, and chopped chives until evenly combined.
- Season the Salmon: In a small bowl, whisk together the honey and ½ tsp tamari. Brush the mixture evenly over both sides of the salmon.
- Coat and Firm the Salmon: Press both sides of the salmon firmly into the sesame-chive mixture until well coated. Transfer to the freezer and chill for 15 minutes to firm for clean slicing.
- Fry the Shallots: Pat the sliced shallots completely dry. Place them in a cold skillet and add enough oil to lightly coat. Turn the heat to medium and cook, stirring occasionally, until golden and crisp. Transfer to paper towels to drain.
- Make the Sauce: In a small saucepan, combine the tamari, rice vinegar, and cane sugar. Bring to a gentle simmer and whisk frequently until the sauce lightly coats the back of a spoon, about 3-5 minutes. Transfer to a bowl and cool over an ice bath.
- Slice and Assemble: Remove the salmon from the freezer and slice into 8 even pieces. Spoon the cooled sauce onto a serving plate and arrange the salmon over the sauce. Top each piece with fried shallots, a slice of serrano pepper and that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
