This raw salmon dish boasts the title of being the laziest yet most impressive dish you'll ever make. With its buttery texture, zesty citrus marinade, and thin slices of salmon topped with flaky salt and fresh herbs, it's a perfect appetizer that's ready in minutes.
This quick salmon crudo has become a go-to dish on Friday evenings- after a long week- and I don't have any energy but want something special to celebrate the start of the weekend.
FAQ
Yes, Salmon Crudo is a raw dish. Crudo, which means "raw" in Italian, is a preparation method where thinly sliced or diced raw fish, in this case, salmon, is typically marinated or dressed with various seasonings, such as citrus juice or olive oil, to enhance its flavor.
Salmon Crudo is a dish that features thinly sliced or diced raw salmon that's often marinated in a mixture of citrus juice, herbs, and other seasonings. It's typically served as an appetizer or a light main course.
The main difference between Salmon Crudo and ceviche lies in the marinating process:
Salmon Crudo: In this dish, the salmon is thinly sliced or diced and marinated for a short period, typically around 10-15 minutes. The marinade lightly "cooks" the salmon, but it remains predominantly raw.
Ceviche: Ceviche, on the other hand, is a dish from Latin America where raw seafood, like fish or shrimp, is "cooked" or cured by marinating it in citrus juices for a more extended period, often hours. The acid in the citrus juices effectively "cooks" the seafood, giving it a different texture compared to Salmon Crudo.
The best salmon for Crudo is typically sushi-grade or sashimi-grade salmon. Look for high-quality, fresh, or frozen salmon that's safe for raw consumption. Varieties like sockeye salmon are often favored for their rich flavor and vibrant color. Wild-caught salmon is also a popular choice due to its firm texture and stronger taste.
Salmon Crudo is typically served as an appetizer or a light main course. Here's how to serve it:
Arrange the thinly sliced or diced salmon on a serving plate.
Pour the marinade, which often includes citrus juice, herbs, and other seasonings, evenly over the salmon.
Garnish with ingredients like capers, fresh herbs, and flaky salt.
Serve immediately to enjoy the fresh and delicate flavors of the dish. It pairs well with toasted bread or crackers.
Ingredients
Fresh Salmon
Selecting the right raw salmon is crucial for the success of your Salmon Crudo:
Look for Sushi-Grade Salmon: To ensure the safety and quality of the salmon for raw consumption, it's a good practice to buy sushi-grade salmon. Sushi-grade salmon has been frozen to specific temperatures to kill any potential parasites, making it safe for raw consumption. You can inquire with your fishmonger to confirm if the salmon they offer is sushi-grade.
Check the Freshness of the Fish:
Appearance: The salmon should have a vibrant, appealing color. For example, sockeye salmon typically has a deep, rich red hue.
Texture: Gently press the flesh of the salmon with your finger; it should be firm and bounce back. Avoid any salmon that feels mushy or slimy.
Smell: Fresh salmon should have a clean, ocean-like aroma. If it smells overly fishy, it may not be as fresh.
Ask Your Fishmonger: Don't hesitate to engage with your local fishmonger or seafood supplier. They can provide valuable insights into the available salmon varieties, share information about the salmon's source and handling, and offer recommendations based on your specific needs.
Frozen Salmon
While fresh salmon is often the preferred choice for raw preparations like Salmon Crudo, note that almost all salmon you get at the store has been frozen even if you are getting from the fish counter.
- Select High-Quality Frozen Salmon: When choosing frozen salmon for Crudo, opt for high-quality sushi-grade salmon.
- Thaw Safely: The best method is to place the salmon in the refrigerator and allow it to thaw slowly over 24 hours or more. This gradual thawing process helps maintain the salmon's texture and flavor.
- Avoid Rapid Thawing: Avoid using methods like microwaving or immersing the salmon in hot water for rapid thawing, as they can negatively impact the texture and taste of the fish.
Pat Dry: After thawing, be sure to pat the salmon dry with a paper towel. Excess moisture can dilute the marinade and affect the overall flavor of the Crudo.
Tips, Tricks and Alterations
Sharpen your knife- you want your pieces of salmon sliced on the thin side, and using a sharp chef's knife will make the process much easier. It is also helpful if you need to cut off the skin of the piece of salmon.
Assemnlby the dressing ahead of time- While this dish doesn't take much time to make, the one drawback is that you can not finish the dish in advance because the acid in the citrus juice will start to cook the fish and you will end up with ceviche. If you are trying to bring this dish to someone else’s house, I suggest making the dressing ahead of time. Then, when you are ready to serve it, you can slice the salmon and drizzle with the dressing. (Note: if you are bringing it somewhere else, you must ensure it is chilled while transporting, so keep the fish packed with ice in a good cooler.)
Herbs- Cilantro or dill both work well as substitutions for the parsley.
Red Onion- if you don't have shallots, you can use thin slices of red onion instead. I suggest soaking them in cold water for ten minutes beforehand to take some of the bite out of them.
Make it spicy- add some red chili flakes if you like things a little spicy.
Try a soy-sesame dressing: easily switch up the flavor profile with this Asian-style dressing. With soy sauce, shallot, olive oil, lemon juice, lime juice, and fresh ginger graded and topped with chopped cilantro, its another delicious way to enjoy salmon crudo (this soy sesame dressing is also great with tuna crudo)
Instructions
Prepare the Salmon: Place the salmon fillet on a clean cutting board. Make sure there are no bones or scales left on the fillet. Pat it dry with paper towels.
Slice the Salmon: Using a sharp knife, slice the salmon into thin, uniform pieces. You can slice it on a slight diagonal to create larger slices. Arrange the slices on a serving plate. Leave some space between each slice for the marinade to cover evenly.
Prepare the Marinade: In a small bowl, combine the finely chopped shallots and rice wine vinegar. Let them sit for about 10 minutes. This will help mellow the sharpness of the shallots.
Season the Salmon: Sprinkle the salmon slices with a pinch of salt and some freshly ground black pepper.
Finish the Marinade: To the bowl with the shallots and vinegar, add the chopped parsley, lemon juice, orange juice and lemon zest. Stir well to combine. Taste the marinade and adjust the seasoning with more salt and pepper if needed.
Marinate the Salmon: Pour the marinade evenly over the sliced salmon. Make sure each slice is coated with the marinade. Allow the salmon to marinate in the refrigerator for about 10-15 minutes.
Garnish and Serve: Just before serving, sprinkle the capers over the marinated salmon. The capers add a tangy and salty element to the dish.
Serve and Enjoy: Serve the Salmon Crudo immediately as an appetizer or a light main course. For extra flavor and presentation, you can garnish it with a few lemon or orange wedges.
If you’ve tried this Salmon Crudo recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Salmon Crudo
Ingredients
- 8 ounces of fresh salmon fillet skinless and boneless
- 1 shallots finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of rice vinegar
- 2 tablespoons of chopped fresh parsley
- 2 fresh lemon juice
- 1 fresh orange juice
- 2 tablespoons of capers
- ½ teaspoon Salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Salmon: Place the salmon fillet on a clean cutting board. Make sure there are no bones or scales left on the fillet. Pat it dry with paper towels.
- Slice the Salmon: Using a sharp knife, slice the salmon into thin, uniform pieces. You can slice it on a slight diagonal to create larger slices. Arrange the slices on a serving plate. Leave some space between each slice for the marinade to cover evenly.
- Prepare the Marinade: In a small bowl, combine the finely chopped shallots and rice wine vinegar. Let them sit for about 10 minutes. This will help mellow the sharpness of the shallots.
- Season the Salmon: Sprinkle the salmon slices with a pinch of salt and some freshly ground black pepper.
- Finish the Marinade: To the bowl with the shallots and vinegar, add the chopped parsley, lemon juice, orange juice and lemon zest. Stir well to combine. Taste the marinade and adjust the seasoning with more salt and pepper if needed.
- Marinate the Salmon: Pour the marinade evenly over the sliced salmon. Make sure each slice is coated with the marinade. Allow the salmon to marinate in the refrigerator for about 10-15 minutes.
- Garnish and Serve: Just before serving, sprinkle the capers over the marinated salmon. The capers add a tangy and salty element to the dish.
- Serve and Enjoy: Serve the Salmon Crudo immediately as an appetizer or a light main course. For extra flavor and presentation, you can garnish it with a few lemon or orange wedges.
Did you make this recipe? Let me know!