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Spicy Salmon ❤️👌🏻 A variation of this is my go to appetizer when hosting or when I’m in the mood for something fresh/light! By now you know that I love raw fish, but specially obsessed with raw salmon. I love making different variations of salmon crudo and play with different ingredients, and this one is insanely delicious!
If you loved this recipe, check out my Ginger Scallion Salmon Crudo!
Why You’ll Love Spicy Salmon
Like I mentioned above, this recipe is light and fresh. The japanese mayo drizzle balances out the acid, and it gives a tiny bit of a creamy touch. You know that I love anything spicy, and this crudo is epic🔥 The serrano caper sauce is everything!!
How To Prepare Spicy Salmon
🌶 First, chop the shallot, Serranos and capers together. Then, using the back of your knife form a paste like I do in the video.
🥣 Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon juice and lemon zest and drizzle the olive oil as you mix.
🍣 Slice your sushi grade salmon. Then, cut the cucumber to be the same size as the salmon, get some thinly sliced ribbons.
🥒 Arrange the cucumber and salmon on a plate. Then, drizzle the sauce on top.
🌿 Lastly, add the Japanese mayo on top to balance the acidity, micro arugula and touch of olive oil to taste.
Substitutions and Variations
- You can use any fish of your choice, but I highly recommend it with yellowtail or ahi.
- You can use any pepper of your choice, such as jalapeño instead of Serrano.
- You can use regular mayonnaise instead of Japanese mayonnaise.
Chef Nadia’s Tip
Always use sushi grade salmon!
Similar Recipes
Common Questions
Yes of course! You can use any fish of your choice. I highly recommend it with yellowtail or ahi.
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
Yes absolutely!
Yes, you can use any pepper of your choice such as jalapeño.
Spicy Salmon
Ingredients
- 10 oz Salmon, sushi grade
- 1 Shallot, large
- 3 tbsp Capers
- 1 Serrano
- 2 tbsp Caper juice
- 1/2 tbsp Tamari, or soy sauce
- 1 tsp Dijon mustard
- 2 tbsp Chives
- 2 tbsp Dill
- 1/2 Lemon juice + zest
- 1/4 cup Olive oil
- 1 Cucumber, mandolined to create long slices to fit the salmon slices
- Japanese mayo
- Micro arugula
- Salt and pepper, to taste
Instructions
- First, chop the shallot, Serranos and capers together. Then, using the back of your knife form a paste like I do in the video.
- Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon juice and lemon zest and drizzle the olive oil as you mix.
- Slice your sushi grade salmon. Then, cut the cucumber to be the same size as the salmon, get some thinly sliced ribbons.
- Arrange the cucumber and salmon on a plate. Then, drizzle the sauce on top.
- Lastly, add the Japanese mayo on top to balance the acidity, micro arugula and touch of olive oil to taste.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
