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This Yuzu Ponzu Salmon is prepared crudo-style, with thinly sliced salmon that is lightly cured and dressed in a bright citrus-soy ponzu. Crisp fried parsnips, fresh herbs, and lemon zest are added just before serving for a fresh pop.
If you follow me at all, you know I will never stop making crudo. Episode 32 of Just a Bite and yes, here we are again. I served this as the starter at my French-Japanese dinner party and it disappeared immediately. Bright, clean, crunchy, and honestly perfect when you want something light but still interesting. Not super French this time 😂 but the rest of the menu covered me.
About The Taste
The number of parties where I start with a crudo is honestly unhinged. There’s a reason I keep coming back to these flavors, and you’ll get it the second you try it. The salmon is so silky, then the ponzu comes in citrusy and savory, with a soft floral hint from the yuzu and just a touch of sweetness to round it out. The shallots mellow in the sauce, the crispy parsnips add that salty crunch, and everything stays light instead of rich. And that’s exactly why I serve it every single time.
Table of Contents
Prep Your Crudo and Yuzu Ponzu
The Protein
Sushi-Grade Salmon | Kosher Salt | Cane Sugar
Before you even touch your fish mix the salt and sugar so it’s ready to go. Set up a small baking sheet with a wire rack inside. Now it’s time tocoat the fish well in the salt/sugar mixture. Place it on your wire rack and cover the fish loosely with plastic wrap, this way it won’t dry out but the moisture can still escape. Place the tray in the fridge for 20-30 minutes, tops. If you leave it much longer than that the texture starts to firm up too much, which takes away from that silky bite. Once cured, the salmon will need to be rinsed and dried thoroughly, so have paper towels ready. A sharp knife is essential here and makes a huge difference when slicing cleanly.
Prep-Ahead Tip: You can cure the fish, rinse, dry, cover well in plastic wrap and store in the fridge up to about 2 hours before serving.
The Sauce
Shallot | Soy Sauce | Mirin | Rice Vinegar | Yuzu | Bonito Flakes | Sugar
Brunoise (finely mince) the shallot so it softens properly in the ponzu and doesn’t overpower each bite. Combine all the yuzu ponzu ingredients in a small bowl and give it a good stir, then let it sit while you finish prepping the salmon and topping rest so the flavors marinate. Taste it after resting and adjust if needed before serving.
Prep-Ahead Tip: This can be made a full day ahead and stored covered in the fridge. Bring it back to a cool room temperature before plating for the best flavor.
The Crunch
Parsnip | Olive Oil | Mandolin | Paper Towels
Wash and dry the parsnip well. The older, larger parsnips need to be peeled. Once prepped, use a mandolin to get thin, even slices, then stack on top of each other and cut them into fine matchsticks so they fry evenly. Set up a small pot with oil and have paper towels ready for draining. Keeping the parsnips dry, this will help them crisp instead of steaming. Make sure the oil temperature is at 350°F so they don’t burn. You can use an instant-read thermometer to be sure if you would like.
Prep-Ahead Tip: These can be fried a few hours ahead and left uncovered at room temperature.
The Finish
Lemon | Chives | Herbs De Provence | Olive Oil
Zest the lemon directly over a small bowl or right on top of your crudo. Finely chop the chives and sprinkle them on top.
Prep-Ahead Tip: All of the individual elements can be prepped ahead. Make sure you wait to actual assemble this dish till right before serving for the best texture contrast.
Salmon Crudo Variations
Ingredient Swaps
- Salmon: Hamachi works beautifully here and keeps the dish clean and delicate. The flavor is slightly milder, but the texture stays silky and precise when sliced thin.
- Yuzu: Fresh lemon juice with a small splash of lime is the most reliable swap to keep the salmon ponzu flavors true. You’ll lose a bit of floral citrus, but the brightness and balance stay intact.
- Bonito Flakes: Leaving them out is fine if needed. The ponzu will still taste sharp and savory, just a little less layered.
- Parsnip: Fried carrots, fried shallots, fried onions or fried leeks all fry up the same way and stay crisp.
- Herbs de Provence: Finely chopped chives on their own work well here. Make sure not to overdo it so the citrus and fish stay front and center.
Similar Recipes
- Tuna Crudo with Sesame and White Soy Ponzu: This tuna crudo leans bold and savory, with a quick cure for structure, a white soy and ginger ponzu for depth, and a sesame crust that adds richness and crunch. Crispy carrots bring texture, while jalapeño, Japanese mayo, and chili oil finish it with heat. It’s more intense and layered than a classic citrus-forward salmon crudo, and definitely feels like a statement dish.
- Chive Crusted Yuzu Salmon Crudo: Thinly sliced salmon coated in finely chopped chives, which add a fresh, sharp bite without overpowering the fish. The yuzu keeps things bright and citrusy, while the clean, herb-forward finish makes it feel lighter and more restrained than the coconut-miso version.
- Hamachi Crudo with Yuzu and Crispy Leek: This one’s a great switch when you want to move away from salmon but keep the same clean crudo vibe. Hamachi is softer and slightly sweeter, so the yuzu and orange really pop, and the truffled chili crisp brings just enough heat. Crispy leeks finish it off and give the whole thing that extra texture moment.
The Perfect Pairings
Cucumbertini
This is exactly what I’d pour first. Clean, cold, and very refreshing, which sets the tone before anything hits the table. The cucumber and citrus flavors are great for this appetizer with the silky bite of the raw salmon, and the savory citrus notes of the ponzu. It also just looks really pretty in a cocktail glass.
Sushi Bundt Cake 2.0
This is the fun, slightly dramatic centerpiece. If you like sushi but don’t want to hand roll each one for company, I got you It’s rich, layered, and a little indulgent, which works beautifully after a clean crudo starter. So if you want those sushi vibes without committing to a full sushi night, this is your dish.
Sesame Handheld Salads
These are fresh, crunchy, and honestly such a good reset bite. The sesame dressing ties in without feeling heavy, and the handheld thing keeps it casual. Perfect when you want something fresh.
Amaretto Peaches
I always end with something warm and soft when the rest of the menu is clean and sharp. These are cozy, lightly boozy, and just sweet enough, especially with ice cream melting into the sauce.
Yuzu Ponzu Salmon FAQ
Yes, but in pieces. The yuzu ponzu can be made a day ahead and kept chilled, and the parsnips can be fried a few hours before serving, and the salmon can be prepped. Cure it for the 20 minutes (no longer), rinse, dry and cover well in plastic wrap. It can stay in the fridge like this for around 2 hours.
Don’t go longer than 30 minutes. The salmon’s texture starts to firm up too much, which takes away from that silky, raw bite that you want for this appetizer. The goal is seasoned and structured, not fully cured.
Sure, you are just looking for a crunch here. Fried carrots, fried shallots, fried onions or fried leeks are all great choices.
If you can’t find yuzu, you can use a mix of lemon juice and a small splash of lime for a similar bright, citrusy vibe for your salmon ponzu. It won’t be identical, but it still works really well.
It lightly firms up the salmon and seasons it all the way through without turning it salty. You still get that clean, buttery texture, just more flavor and structure.
As long as you’re using high-quality sushi-grade salmon and keeping everything cold and clean, you’re good. Buy from a source you trust and don’t skip the quick cure. See my tips on where I buy my sushi-grade fish from.
Chef Nadia’s Tip
Sushi-grade fish is one place not to cut corners. Always use sushi-grade salmon. If it’s hard to find near you, Catalina Offshore Products, Yama Seafood or Riviera Seafood Club are easy, reliable options. That is where I buy mine usually.
Yuzu Ponzu Salmon Crudo
Equipment
- 2 small bowls
- baking sheet, and wire rack
- paper towels
- Peeler
- Sharp knife
- Mandolin
- small pot, or pan
- Instant-Read Thermometer, optional
- tongs, or slotted spoon
Ingredients
Salmon
- 10 oz sushi-grade salmon
- ½ tbsp cane sugar
- 1 tbsp kosher salt
Shallot Ponzu
- 1 very small shallot, brunoise
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp yuzu
- ¼ tsp bonito flakes
- ¼ tsp cane sugar
For Topping
- 1 parsnip
- Olive oil, for frying and drizzling
- 1 lemon, zest, to taste
- herbs de Provence, to taste
- chives, chopped, to taste
Instructions
- Quick Cure: Mix ½ tbsp cane sugar with the kosher salt. Coat the salmon evenly in the mixture and place on a baking sheet with a wire rack inside. Refrigerate for 20 to 30 minutes at most.10 oz sushi-grade salmon, ½ tbsp cane sugar, 1 tbsp kosher salt
- Shallot Ponzu: Mix the shallot ponzu ingredients together in a small bowl. Let the mixture sit so the shallots soften and the flavors combine.1 very small shallot, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp yuzu, ¼ tsp bonito flakes, ¼ tsp cane sugar
- Parsnip: Clean your pasnips well. For younger, smaller parsnips that all they need. For older bigger ones, remove the tough outer skin by peeling them like you would a carrot and trim off the ends. Thinly mandolin the parsnips and then cut them into even matchsticks.Preheat oil in a small pot to 350℉. Fry the parsnip until golden and crisp, about 2-3 minutes, then transfer to a paper towel to drain.1 parsnip, Olive oil
- Assemble: Rinse the cure off the salmon under cold water and pat the salmon completely dry. Slice the salmon about ⅛ inch thick. On a serving plate, spoon the shallot ponzu onto the bottom and arrange the salmon slices on top. Finish with lemon zest, chives, herbs de Provence, crispy parsnips, and a drizzle of olive oil.chives, herbs de Provence, 1 lemon
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
