Lemon-cured King Salmon Crudo Recipe

Prepare cure

In a small bowl combine the kosher salt, sugar, lemon zest and freshly ground black pepper. Mix thoroughly so the lemon zest is evenly distributed.

Cure the salmon

Place the salmon loin on a piece of plastic wrap or nonreactive tray skin-side down (if skin removed, lay flat). Rub the cure mixture all over the top surface of the salmon, pressing gently so it adheres. Wrap tightly with plastic wrap and place in a shallow dish to catch any liquid.

Refrigerate

Refrigerate for 2 to 4 hours for a light cure (for slightly more firm texture and deeper flavor, refrigerate up to 6 hours). Turn the fish once halfway through the curing time and drain any accumulated liquid. After curing, unwrap and rinse briefly under cold water to remove excess cure, then pat dry thoroughly with paper towels.

Chill and slice

Return the salmon to the refrigerator for 15 minutes to firm up. Using a very sharp knife, slice the salmon thinly at a slight angle into 1/8"–1/4" slices for crudo presentation. Keep chilled until plating.

Infuse olive oil with lavender

In a small bowl combine the extra-virgin olive oil and lightly crushed culinary lavender buds. Let sit at room temperature for 10–15 minutes so the oil takes on a subtle floral note. Do not over-infuse — lavender should be noticeable but not so strong it tastes perfumy.

Make the dressing

To the infused oil, add the fresh lemon juice, honey, sea salt and freshly cracked black pepper. Whisk or stir until emulsified and taste; adjust salt, lemon or honey to balance acidity and sweetness. If lavender flavor is too strong, add an extra teaspoon of olive oil.

Strain (optional)

For a very smooth sauce, strain the dressing through a fine mesh strainer to remove lavender bits. Otherwise you may leave a few buds for visual interest, but keep the amount minimal.

Arrange salmon

On chilled plates, arrange 4–6 thin slices of the cured salmon per serving in a single layer or slightly overlapping fan. Reserve any trimmings for another use.

Add accent vegetables

Distribute thinly sliced fennel or cucumber and microgreens around and atop the salmon to provide texture and brightness.

Dress the crudo

Using a spoon, lightly drizzle the lavender-lemon olive oil dressing over each portion of salmon — about 1 tablespoon per serving. Avoid soaking the fish; you want a light sheen.

Finish with roe and lemon

Top each portion with roughly 3/4 tablespoon to 1 tablespoon of chilled salmon roe, placing small clusters strategically for bursts of flavor. Add a lemon segment or thin wheel on the side.

Final seasoning

Sprinkle a pinch (about 1/16–1/8 tsp) of fine sea salt over each plate and a light crack of black pepper. Serve immediately while chilled.