Spicy Salmon Crudo Recipe

Chill and trim

Place the sushi-grade salmon in the coldest part of the refrigerator for 20–30 minutes to firm slightly. Using a sharp knife, trim any connective tissue and remove remaining pin bones with tweezers.

Lightly pat the salmon dry with paper towel. Rub both sides with 1 teaspoon sea salt, then brush lightly with the neutral oil to prevent sticking while slicing.

Using a very sharp knife, slice the salmon into 1/4-inch (6 mm) thin slices or small bite-sized cubes depending on your preferred presentation. Arrange slices or cubes evenly on a chilled serving plate.

Prepare the quick pickle: In a small bowl combine 3 tablespoons rice vinegar, 1 tablespoon water, 1/2 teaspoon sugar, and 1/4 teaspoon fine sea salt. Stir until sugar and salt dissolve.

Add the thinly sliced serrano chiles to the pickling liquid and let sit at room temperature for at least 10 minutes (up to 30 minutes) to mellow and brighten the chiles.

Thinly slice the scallions on a bias and roughly chop cilantro leaves (if using). Drain the serranos just before assembling, reserving a teaspoon of the pickling liquid to add to the dressing if desired.

Whisk the dressing: In a bowl combine 4 tablespoons soy sauce, 3 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 1 tablespoon mirin, and 2 tablespoons water.

Add aromatics and heat: Stir in 1 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic, 1 tablespoon chili oil, 1 teaspoon Sriracha, 1/2 teaspoon sesame oil, and 1/2 teaspoon sugar. If you reserved pickling liquid from the serranos, add up to 1 teaspoon to boost tang and color.

Taste and adjust: Taste the ponzu and adjust balance—add a little more lime for brightness, a pinch more sugar for sweetness, or more chili oil/Sriracha for heat. The final dressing should be bright, salty, slightly sweet, and spicy.

Dress the salmon: Spoon or lightly drizzle the spicy ponzu evenly over the arranged salmon slices or cubes—about 1 to 1 1/2 tablespoons dressing per serving, more to taste. Allow salmon to sit for 1–2 minutes to soak up flavors but do not let it sit so long that it 'cooks' from acid.

Top with pickled serranos and scallions: Scatter the drained pickled serrano slices and sliced scallions over the salmon. Add cilantro leaves if using.

Finish: Sprinkle 1 teaspoon toasted sesame seeds and 1/4 teaspoon flaky sea salt evenly over the dish. Add microgreens or thin cucumber slices around or on top for texture and visual contrast. Serve with lime wedges on the side for extra brightness.

Serve immediately: Present the crudo chilled and serve immediately so the salmon remains tender and fresh.