Salmon & Hamachi Crudo Recipe

Chill and slice

Keep fish well chilled. Pat salmon and hamachi dry with paper towels. Using a very sharp long-bladed knife, slice each fish on a 20–30° angle into thin 1/8–1/4 inch (3–6 mm) slices. Arrange slices on a chilled plate in an attractive overlapping pattern, alternating salmon and hamachi if desired. Work quickly to maintain texture.

In a small bowl, combine lemon juice, soy sauce, mirin, rice vinegar, grated ginger and honey. Whisk until honey dissolves.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing into a glossy vinaigrette. Taste and adjust: add remaining salt and pepper if needed. The dressing should be bright, tangy and slightly savory with a smooth olive oil finish.

Allow dressing to rest 5 minutes at room temperature so flavors meld.

Just before serving, spoon or lightly drizzle about 1 tablespoon of the house dressing evenly over each portion of fish (total dressing yields roughly 6 tbs; use 2–3 tbs for a 16 oz total portion as desired). Avoid saturating — the goal is a light sheen on the sashimi.

Scatter the thinly sliced shallot and snipped chives over the dressed fish. Add microgreens sparingly for freshness and texture.

Finish with a light grating of lemon zest over the plate, a sprinkle of toasted sesame seeds, and a few pinches of flaky sea salt. If desired, add an extra drizzle of olive oil (about 1 tsp) over individual slices for richness.

Serve immediately at chilled temperature. Provide small forks or chopsticks and extra lemon wedges on the side if desired.