This Salmon Crudo is a delicious, impressive, and simple fish dish. It is perfect for serving as an appetizer or a light lunch.
The sliced salmon is dressed with an easy olive oil and lemon juice dressing and garnished with red onion, capers, and herbs. It is easy to adapt and so quick to make.
If you love sashimi or ceviche, you will love this Salmon Crudo. It is impressive, perfect for a summer date night or serving when you have friends for dinner.
Is salmon crudo raw?
Yes. Crudo means raw in Italian. And Salmon Crudo is a raw salmon dish.
What is salmon crudo?
Salmon Crudo is raw salmon drizzled with a sauce or dressing. In this simple Salmon Crudo, the delicious slices of salmon are dressed with an extra virgin olive oil and lemon mixture and then finished with the robust flavors of onion and caper.
What is the best salmon for crudo?
As this is a raw dish, you need high-quality fish. Look for sushi-grade salmon; most fishmongers and larger grocery stores will have it available. Either fresh or frozen. Tell the fishmonger what you are planning to do with the salmon, and they can help you pick an excellent fillet.
If you have skin on salmon, then cut the fish off the skin as raw fish skin isn't enjoyable to eat.
How to serve Salmon Crudo
Salmon Crudo makes the perfect light appetizer before a heavier main meal.
You can serve it on a large platter and allow others to help themselves, or you can portion small plates for each person.
The lemon juice, extra virgin olive oil, and punchy garnishes should be added just before serving. This keeps the fresh flavors and stops the lemon juice from 'cooking' the fish (like it would in a ceviche)
You can also serve this as a light lunch, maybe with a green salad or a little crusty bread.
What to serve after Salmon Crudo
What to drink with Salmon Crudo
Raw fish is perfect with a crisp fresh white. Try Viognier, Marsanne, or a Grüner Veltliner. A dry rosé would also be a great match. Or pull put the buttery fattiness of the fish with a chardonnay, not everyone's choice, but if you are a chardonnay lover, it could be a great choice.
Surprisingly the crudo is excellent with a pinot noir; the light red balances the rich fish and isn't overpowered by the punchy capers and onion.
If you make this Salmon Crudo, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
- ½ lb sushi-grade salmon - skinless
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ red onion - very thinly sliced
- 1 tablespoon small capers
- 2 teaspoons fresh dill
- 1 teaspoon fresh minced chives
- sea salt and freshly ground black pepper
- Lemon wedges for serving
- Use a sharp non-serrated knife to slice the salmon against the grain into thin slices.
½ pound/250g raw salmon fillet
- Arrange the slices on a serving platter (or separate salad plates), overlapping them slightly. Cover with plastic wrap and refrigerate until you are ready to serve.
- Mix the extra virgin olive oil and the lemon juice together.
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
- Arrange the red onion slices on top of the salmon, and scatter over the capers, chives, and dill.
¼ thinly sliced red onion
1 tablespoon capers
2 teaspoons fresh dill fronds
1 teaspoons minced chives
- Drizzle the salmon with the dressing, season with salt and pepper, and serve with lemon wedges.