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Spicy Salmon Crudo 🌶🍣 Ok, I LOVE raw fish ok? I feel like we’ve established that by now but I am especially weak for salmon. RAW salmon obviously. It is no secret that crudos have my heart and this is the best I’ve made in a while!
One of the biggest questions I get is WHERE CAN I GET SUSHI GRADE FISH? First of all, let’s do a bit of a lesson. Sushi grade fish is a non regulated term, meaning there’s no agency enforcing it HOWEVER, I still like buying fish labeled as sushi grade to add an extra layer of safety, since I am eating it raw. Now, down to business. I buy mine in several places, my favorite is Ajs Fine Foods because it is local to me, and I go straight to their sushi counter and ask for fish by the lb. A couple great sources for ordering online are Riviera Seafood Club & Catalina Offshore.
If you loved this recipe, check out my Tuna Crudo recipe!
Why You’ll Love Spicy Salmon Crudo
You know that I am the crudo queen, and this one is EPIC! This one is full of depth and flavor. It’s fresh, citrusy, spicy and delicious. In my books, a good crudo needs some texture, which is where the almonds come into play.
How To Prepare Spicy Salmon Crudo
🌶 Mix together the Gochujang, Tamari, lemon, orange, rice vinegar, sesame oil, olive oil, white part of scallions and lastly, Gochugaru.
🔪 Slice the salmon pretty thinly.
🍣 Arrange salmon on a plate and then drizzle the sauce to taste, I had a tiny bit leftover and stored that in the fridge.
🌿 Top with the green part of scallions, chopped almonds and some micro arugula.
Substitutions and Variations
- You can swap the salmon for your favorite raw fish, such as yellowtail or ahi.
- You can use your favorite nuts instead of almonds.
Chef Nadia’s Tip
Taste test the sauce and adjust to your liking. Also, ALWAYS use sushi grade salmon.
Similar Recipes
Common Questions
I use Nakano Rice Vinegar.
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club Online.
Yes of course! You can use your favorite raw fish, such as yellowtail or ahi.
Spicy Salmon Crudo
Ingredients
- 8 oz ora king salmon, sushi grade
- 3 scallions, finely chopped, separate the white part from the green part.
- 1 tbsp gochugaru
- 1.5 tbsp gochujang
- 1.5 tbsp rice vinegar
- 2 tbsp tamari, add more to taste
- 1 large lemon, zest and juice
- 1 large orange, zest and juice of half
- 1 tsp sesame oil
- 2 tbsp olive oil
- 2 tbsp blanched almonds, chopped
- Micro greens , to taste
Instructions
- Mix together the Gochujang, Tamari, lemon, orange, rice vinegar, sesame oil, olive oil, white part of scallions and Gochugaru.
- Slice the salmon pretty thinly.
- Arrange salmon on a plate and drizzle the sauce to taste. I had a tiny bit leftover and stored that in the fridge.
- Top with the green part of scallions, chopped almonds and some micro arugula and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
