salmon crudo

This delicate, fresh, lemony salmon crudo is the most elegant appetizer! The gorgeous pops of color, simplicity, and delicious taste will bring you back to this recipe over and over again.

This salmon crudo is the perfect blend of lemony freshness and thin slices of oily fish. I love how the melt-in-your-mouth texture of great salmon is contrasted with the delicate crunch of shaved fennel, meaty olives, and the warm bite of Dijon. Really good olive oil and fresh dill liven up the dish and keep you coming back for more! It’s one of our all-time favorite ways to enjoy sashimi-grade salmon!

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what you need for salmon crudo:

how to make salmon crudo:

1. Make dressing with lemon juice, dijon, dill and olive oil.
2. Slice salmon ¼-inch thick and arrange on platter (raw fish is delicate-- move it as little as possible!).
3. Top with sliced fennel and minced olives.
4. Drizzle with dressing, sprinkle with flaky salt.
5. Enjoy immediately!

how to order salmon for crudo (or sashimi):

Great fish is SO important for homemade crudo and sashimi. It needs to be super fresh and well-sourced to guarantee that it’s safe to eat without cooking.

Here are a few guidelines to follow when buying salmon to eat raw:

• Always buy sashimi-grade fish from a reputable fish market with a high turnover. Tell the fishmonger you’re looking for salmon to consume raw and they’ll give you their highest-quality fish. Sashimi-grade has no legal meaning, but it will convey you’re looking for the best they’ve got.
• Wild salmon can have parasites. I prefer farmed or previously frozen. When you get Atlantic salmon, it’s almost entirely farmed. These fish are fed parasite-free food, and thus are considered parasite free. Wild salmon caught outside of their peak season can have parasites and must be previously frozen (at very low temperatures) to be safe.
• Blast-frozen salmon is great for crudo! It's rapidly frozen immediately after being caught, so it’s super fresh AND the process kills off any potential parasites. Just thaw it in the fridge overnight and enjoy.
• The fish should smell clean. Salmon is a fatty fish (especially if it’s big or farmed), and these oils quickly begin to smell if the fish hasn’t been stored properly. Don’t eat it if it has a fishy smell.
• Transport the fish on ice to keep it as cold and fresh as possible.
• Plan to eat it the day you bring it home.

If you have a compromised immune system (sick, pregnant, young or old), it’s recommended to avoid consuming raw fish.

best way to prep salmon for crudo:

• Use the fish the day you buy it.
• Use a super clean work surface and a sharp chef’s knife.
• Remove the skin, if needed.
• Use tweezers to pull out and discard pin bones, if needed.
• slice the salmon against the grain for the best texture.
• Cut straight down, pulling the knife towards you (avoid a sawing motion). Let the whole blade of the knife do the work. Don’t press down too hard or you’ll just smoosh the fish.
• Farmed Atlantic salmon can be soft and difficult to slice thinly. Pop the fish in the freezer for 5- 10 minutes to firm up if you’re struggling to get clean, even slices.
• Wipe your knife down every few slices to clean off any build-up.
• Once you slice the fish, transfer it to the platter and leave it alone! The more you move it, the more the fragile structure will break down.
• Keep it cold and eat it right away.

more raw fish and crudo recipes to make at home!

tuna crudo

tuna tartare recipe (spicy!)

hamachi crudo recipe

salmon poke bowl

Love salmon? Try our salmon wellington, salmon rillettes, salmon alfredo, miso salmon bowl, herb-crused salmon and smoked salmon toast recipes!

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