A quick salmon crudo with soy-sesame dressing. Tender fresh slices of salmon bathing in a slightly spicy dressing with citrusy notes, a touch of garlic and some fresh ginger make this dish hit all the right notes. A perfect balance of bright, punchy and downright delicious flavors. Just add some shallots and you’ll have a perfect appetizer with a luxurious texture and fragrance. This one will wow your dinner guests. What’s even better? It takes only 10 minutes to throw together. Oh, and did I mention there is no cooking involved!?
Why You’ll Love this Salmon Appetizer Recipe
Crudo refers to a dish of raw fish, simply dressed with olive oil, lemon juice and a pinch of salt. This recipe adds a few key ingredients but is totally dependent on the freshness of the fish.
Here, we use sushi-grade salmon and finish it off with flake salt, black pepper and fresh cilantro. Simplicity at its best.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- I recommend purchasing high quality sushi-grade salmon for this recipe. You can buy it at many super markets. If you can’t find it, use frozen wild salmon and slice it into 1/8 inch/4 mm-thick slices.
- It’s a great appetizer served individually, or in platters.
- You can also serve it as a light lunch with a crisp cucumber salad or as a quick snack for a lazy-don’t-feel-like-cooking-evening.
- Feel free to play with flavors, add capers, chili flakes, more ginger… you’re the chef, and there’re so many possibilities.
- Make it as spicy as you can handle.
How To Store Raw Salmon
Sushi-grade salmon, like any perishable seafood, should be handled carefully. If it has been left out at room temperature for more than 1 hour it’s best not to consume it.
If the sushi-grade salmon has been sitting out for less than 1 hour, you can refrigerate it immediately and consume it within the next 24 hours for the best quality. However, always use your judgment when it comes to the quality and safety of food.
For longer storage, if the salmon is unopened and has been properly stored in the refrigerator before being left out, you might be able to freeze it for future use. Place it in an airtight container or freezer bag, and label it with the date. When properly frozen, sushi-grade salmon can typically be stored for up to 2-3 months without a significant loss in quality.
Remember to thaw frozen sushi-grade salmon in the refrigerator overnight before using it, rather than leaving it out at room temperature, to maintain its quality and safety.
More delicious appetizers, please!
Salmon Crudo with Soy Sesame Dressing
Ingredients
- 11 ounces sushi-grade salmon
- 1 shallot thinly sliced
- ½ lime
- flaky salt
- freshly grated black pepper
- 2 tbsp chopped cilantro leaves
Soy Sesame Dressing
- 1 small garlic clove minced
- 1 tsp grated ginger
- 4 tbsp olive oil
- 1 tbsp toasted sesame oil
- 3 tbsp low sodium soy sauce
- 1 tbsp mirin
- ½ tbsp sriracha more to taste
Instructions
- To make the soy-sesame dressing. Combine all ingredients, set aside.
- Arrange the salmon slices on a plate. Top with shallot slices.
- Pour the soy-sesame dressing over the salmon. Sprinkle with lime juice.
- Finish off with flaky salt, black pepper and cilantro. Serve immediately!
Video
Nutrition
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Very good! 5 stars!!
Thanks Laura, I appreciate your comment!
Very good!! 5 stars!
Can I try this with raw ahi tuna?
Can I try this with raw ahi tuna?
Hi, yes, ahi tuna is a great choice! Just make sure to use sushi-grade ahi tuna for safety, and adjust the seasoning to complement the flavor of the tuna, which is a bit more meaty than salmon. Enjoy the recipe!