This salmon crudo (salmon carpaccio) recipe is an Italian-Japanese fusion dish inspired by a few of my favorite restaurants. It includes two different options, which you can serve side by side or pick just your favorite. One is a strong, savory soy sesame sauce, and the other is a bright citrus ginger sauce. Both include the key ingredients of lemon juice and olive oil. It's so much cheaper to prepare this crudo yourself, so skip the restaurant prices and indulge at home instead.
While this dish isn't sushi, if it's your first time preparing raw fish at home, be sure to check out the Sushi Beginner's Guide before getting started! See the guides on Where to Buy Fish for Sushi, and How to Slice Fish for Sushi, which will help you while preparing this salmon crudo!
FAQ
What is crudo?
Crudo literally means "raw" in Italian, and can refer to any dish that is dressed and served raw, including fish or meat. The meat can be cut into any shape, such as cubed or thinly sliced.
What is the difference between crudo and carpaccio?
Carpaccio is a type of crudo, it refers to thinly sliced raw meat or fish served dressed in olive oil and lemon juice, typically including capers and onions.
Is this recipe crudo or carpaccio?
Technically, a dish can be both a crudo and carpaccio, since carpaccio is a type of crudo. This crudo recipe is really similar to carpaccio, so some people may consider it a carpaccio as well. Because this fuses in Asian ingredients and is missing some key components of Italian carpaccio (namely, capers) I'm calling it a crudo.
How to Make Salmon Crudo
Please see the recipe card at the bottom of the post for the full recipe.
- Thinly slice the salmon fillet against the grain, creating ~¼ inch thick slices (or a little thinner). See my How to Slice Fish for Sushi for tips and tricks. Technically, crudo can be any shape, so cubed salmon is another option! Keep the fish chilled in the fridge until ready to use.
- Combine all of the sauce ingredients. I like to do this in a small airtight container, then give it a vigorous shake.
- For soy sesame sauce the ingredients are: olive oil, lemon juice, diced shallots, honey, soy sauce, toasted sesame oil, black vinegar, and sesame seeds.
- For citrus ginger sauce the ingredients are: olive oil, lemon juice, diced shallots, honey, soy sauce, ginger paste, and lemon zest.
- Pour about ⅓ of your sauce onto the serving plate, then arrange the sliced salmon on top. Pour the remaining sauce over the salmon, then add the toppings. Serve immediately.
- If left to sit, the citrus will cook the fish (think ceviche) and leave it with an undesirable texture. The sauce and fish can both be prepped in advance, but do not combine them until serving.
Key Tips - Salmon Crudo
Try this dish with red snapper fish instead of salmon.
- Red snapper crudo is another great option, and a few Japanese restaurants in my area have really great versions of this. Their dishes inspired me to make my own at home, and it's delicious with both of the sauce recipes included here!
- Check out the photo above to see the red snapper crudo!
Do NOT let this dish sit before serving.
- The citrus in the sauce will cook the fish and ruin the texture if it's allowed to sit together too long. The fish and sauce should be combined just before serving.
- You can prep both the salmon and the sauce ahead of time, just wait to combine them.
Use good quality olive oil.
- Since this is such a simple dish, the quality of the ingredients is very important. If you can afford a good quality, single-source olive oil, I highly recommend that!
- In my kitchen, I stock lower quality olive oil for things like stir-frying, and higher quality for things like this!
Dietary Restrictions - Salmon Crudo
This dish is naturally Dairy-Free.
Make it Gluten-Free:
- Just make sure you're using gluten-free soy sauce, such as tamari, for the sauce.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. This recipe lists one serving as a 2 oz portion, but many people may prefer to have more than one serving.
Salmon Crudo Two Ways
Ingredients
For Citrus Ginger Crudo:
- 6 to 8 oz sushi quality salmon click for more details, see notes
- 2 tablespoon good quality olive oil
- 1 small shallot very finely diced
- 3 tablespoon lemon juice or yuzu juice
- ~½ teaspoon lemon zest optional
- 1 teaspoon ginger paste or grated ginger
- 2 tablespoon soy sauce
- ½ teaspoon honey or agave syrup
- daikon sprouts optional, for topping
For Soy Sesame Crudo:
- 6 to 8 oz sushi quality salmon click for more details, see notes
- 2 tablespoon good quality olive oil
- 1 small shallot very finely diced
- 2 tablespoon lemon juice or yuzu juice
- ½ tablespoon black vinegar or sub rice vinegar (will affect taste)
- ½ tablespoon toasted sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon toasted white sesame seeds
- ½ teaspoon honey or agave syrup
- 1 thin sliced green onion optional, for topping
Instructions
- Thinly slice the salmon fillet against the grain, creating ~¼ inch thick slices (or a little thinner). See my How to Slice Fish for Sushi for tips and tricks. Technically, crudo can be any shape, so cubed salmon is another option! Keep the fish chilled in the fridge until ready to use.
- Combine all of the sauce ingredients (everything listed except the salmon and toppings). I like to do this in a small airtight container, then give it a vigorous shake.
- Pour about ⅓ of your sauce onto the serving plate, then arrange the sliced salmon on top. Pour the remaining sauce over the salmon, then add the toppings. Serve immediately. If left to sit, the citrus will cook the fish (think ceviche) and leave it with an undesirable texture. The sauce and fish can both be prepped in advance, but do not combine them until serving.
Notes
Nutrition
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Anonymous says
I made the sesame one and it turned out awesome! I was going to make sushi with the salmon I bought but ran out of time and this was honestly still so good and way easier.