Salmon Crudo with Shallots

This Salmon Crudo with Shallots is made with salmon, shallots, serrano peppers, lime juice, sesame oil, soy sauce, and ponzu sauce.

This salmon crudo with shallots is such a light and delicious appetizer that is perfect for date night or having friends over. It will always be a crowd pleaser and you will feel so happy with yourself when everyone is fighting over it! You will need sushi grade salmon for this, so go to a credible fish market or grocery store to get some. This is always something I order at most restaurants as an appetizer, which normally can be so expensive. Making this at home saves you money and, honestly, it tastes better!

If you love this recipe, feel free to try my Tuna Tostada and my Salmon Sashimi.

What is Salmon Crudo?

Salmon crudo is a raw salmon dish that is thinly sliced and served raw, similar to sushi or sashimi. The salmon is typically served with a variety of sauces and accompaniments such as citrus juices, herbs, olive oil, salt, pepper, and vegetables. The dish is often served as an appetizer or a light main course in high-end restaurants, and it is popular among those who enjoy raw seafood. The dish is a great way to showcase the natural flavors and texture of fresh salmon and can be a healthy and flavorful addition to any meal.

Can you eat raw salmon ?

Yes, but it must be sushi grade and I usually prefer to eat farm raised salmon, the levels of parasites and bacteria are lower. The term sushi-grade refers to being previously flash frozen right after the salmon was fished. Like I said, farm-raised salmon is also safe because farmed salmon is not typically susceptible to parasites. Nevertheless, when you buy salmon, just make sure the label says sushi grade, and you’re getting it from a credible grocery store.   

Where to buy salmon to eat raw?

You will need to buy sushi grade salmon from your local fish market or a credible grocery store, like Whole Foods. Make sure to ask the fishmonger if the salmon is sushi grade. Never be afraid to ask them questions. They can also help you prepare any fish in any style you would like.

Salmon Crudo Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Salmon
• Shallot
• Serrano
• Lime
• Sesame oil
• Soy sauce
• Ponzu sauce

See recipe card for quantities.

How to make Salmond Crudo

Using a sharp Japanese knife, cut the salmon into thin slices. Slices should be a rectangular shape. Sometimes it helps to freeze the salmon for 30 minutes before slicing to help cut into thin slices.

In a small bowl, add soy sauce, ponzu sauce, lime juice and sesame oil and whisk.

Lay the salmon slices onto a plate scatter the diced shallot and sliced serrano pepper.

Serve immediately!

Hint: Buy sushi grade salmon to eat raw from a good grocery store.

Substitutions

• Salmon: If you don't have fresh salmon, you can try using other types of fish, such as tuna, sea bass, or trout. Make sure to choose a high-quality, sushi-grade fish that is safe to eat raw.
• Citrus juice: Lemon or lime juice are the most common citrus juices used in salmon crudo, but you can also try using grapefruit, orange, or even yuzu juice for a more unique flavor.
• Herbs: Fresh herbs like cilantro, dill, parsley, or chives are often used in salmon crudo, but you can experiment with other herbs as well. Mint, tarragon, and basil are all good options.
• Vegetables: Thinly sliced vegetables such as jalapeño, cucumber, radish, fennel, or avocado can be used as a topping or accompaniment to the salmon. If you don't have fresh vegetables, pickled vegetables or even pickled ginger can add a tangy crunch.
• Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
• Soy Sauce: I used light soy sauce instead of dark soy sauce.
• Ponzu Sauce: Ponzu sauce is basically a citrusy soy sauce, and it’s so refreshing to add in most dishes. If you can’t find ponzu sauce, just mix 3 tablespoons of soy sauce and 1 tablespoon lemon juice.

Variations

There are many variations you can make to salmon crudo to create different flavors and textures. Here are a few ideas:

• Spicy salmon crudo: Add a little heat to your salmon crudo by adding sliced chili peppers, chili flakes, or hot sauce to the dish.
• Asian-inspired salmon crudo: Use soy sauce, wasabi, pickled ginger, and sesame oil to create an Asian-inspired flavor profile.
• Mediterranean-style salmon crudo: Top your salmon with chopped tomatoes, red onions, and olives for a Mediterranean twist.
• Citrus salmon crudo: Use a combination of citrus fruits, such as lemon, lime, and grapefruit, to give your salmon a bright and tangy flavor.
• Smoked salmon crudo: Substitute fresh salmon with thinly sliced smoked salmon and add some cream cheese and capers for a classic flavor combination.
• Fruity salmon crudo: Top your salmon with slices of fresh fruit, such as mango, papaya, or pineapple, for a sweet and refreshing twist.

Remember to use high-quality ingredients and keep the flavors balanced to create a delicious and unique salmon crudo dish.

Check out this Salmon Carpaccio.

Equipment

• Sharp knife: A sharp, non-serrated knife is crucial for thinly slicing the salmon.
• Cutting board: A sturdy, non-slip cutting board will make it easier to cut the salmon into thin slices.
• Citrus juicer: If you're using citrus juice in your salmon crudo, a citrus juicer can make the process easier and more efficient.
• Mixing bowl: You'll need a mixing bowl to toss the salmon with the sauces and accompaniments.
• Serving plate: A large, flat serving plate can be used to present the salmon crudo.

How to store Salmon Crudo

Salmon crudo is best enjoyed fresh, but if you have leftovers or need to store it for a short time, here are some tips:

• Cover the salmon crudo with plastic wrap or transfer it to an airtight container. Be sure to press the plastic wrap or lid directly onto the salmon to prevent it from coming into contact with air, which can cause it to oxidize and develop an unpleasant flavor.
• Store the salmon crudo in the refrigerator. Keep it on the bottom shelf, where the temperature is the coldest.
• Consume the leftover salmon crudo within one day. Do not keep it in the refrigerator for more than 24 hours, as the quality will deteriorate quickly.

Salmon Crudo Top tips

• Use high-quality, fresh salmon: Since salmon crudo is a raw dish, it's essential to use fresh, high-quality fish that's been properly handled and stored. Look for salmon that has a bright, vibrant color and a firm texture.
• Slice the salmon thinly and uniformly: Use a sharp knife and a steady hand to slice the salmon as thinly and uniformly as possible. This will ensure that each bite has a consistent texture and flavor.
• Keep it simple: Salmon crudo is all about showcasing the natural flavors of the fish. Keep the sauces and accompaniments simple and complementary, rather than overpowering.
• Chill the salmon before serving: Chilling the salmon for at least 30 minutes before serving will help to firm up the flesh and enhance its texture. You can place the salmon in the freezer for a few minutes if you're short on time.
• Experiment with different flavor combinations: While keeping it simple is key, don't be afraid to experiment with different flavor combinations. Try different herbs, citrus juices, or spices to add a unique twist to the dish.
• Serve with a complementary wine: Salmon crudo pairs well with light-bodied white wines, such as Sauvignon Blanc or Pinot Grigio. The acidity in the wine will help to cut through the richness of the fish and complement its delicate flavor.
• Don't be afraid to get creative: While traditional salmon crudo is made with just a few simple ingredients, don't be afraid to get creative and try new things. Experiment with different sauces, toppings, or accompaniments to create a unique and delicious dish.

Salmon Crudo with Shallots

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• Author: Maxine Dubois
• Total Time: 10 minutes
• Yield: 2 servings 1x

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Description

This Salmon Crudo with Shallots is made with salmon, shallots, serrano peppers, lime juice, sesame oil, soy sauce, and ponzu sauce.

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Ingredients

Scale 1x2x3x

• ½ pound salmon
• 2 tablespoons diced shallot
• ½ serrano pepper, sliced with no seeds

Sauce

• Juice of ½ lime
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon ponzu sauce

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Instructions

1. Using a sharp Japanese knife, cut the salmon into thin slices. Slices should be a rectangular shape. Sometimes it helps to freeze the salmon for 30 minutes before slicing to help cut into thin slices.
2. In a small bowl, add soy sauce, ponzu sauce, lime juice and sesame oil and whisk.
3. Lay the salmon slices onto a plate scatter the diced shallot and sliced serrano pepper.

Notes

• Salmon: This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon. 
• Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
• Soy Sauce: I used light soy sauce instead of dark soy sauce.
• Ponzu Sauce: Ponzu sauce is basically a citrusy soy sauce, and it’s so refreshing to add in most dishes. If you can’t find ponzu sauce, just mix 3 tablespoons of soy sauce and 1 tablespoon lemon juice.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Blending
• Cuisine: Japanese

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.