Salmon Crudo Recipe

Inspect & chill

Pat the sushi-grade salmon dry with paper towels. Place it on a clean cutting board and refrigerate for 10–15 minutes to firm slightly; firm fish slices cleanly.

Slice

Using a very sharp knife, trim any remaining connective tissue. Slice the salmon into 1/4-inch (6 mm) thick slices or into 1/2-inch (12 mm) cubes depending on preferred presentation. Arrange slices flat on a chilled plate or keep cubes in a bowl, lightly separated.

Lightly season the salmon pieces with the sea salt and freshly ground black pepper—use even, gentle sprinkles so the seasoning complements without overpowering.

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, fresh lime juice, fine-grain sea salt, and honey (or agave) until emulsified. Taste and adjust: add a pinch more salt or a little more honey to balance acidity. The dressing should be bright, slightly sweet, and silky.

Reserve about 1 tablespoon of the dressing for finishing drizzle and gently toss the remaining dressing with the sliced shallot to mellow its sharpness for 2–3 minutes before combining with the salmon.

If using slices: arrange the salmon slices on serving plates (fan or single layer). If using cubes: place salmon cubes in a shallow bowl or on a small platter.

Spoon the shallot-dressed citrus-olive mixture evenly over the salmon so each piece gets a light coating. Let the salmon rest 1–2 minutes to allow flavors to marry (not to cook).

Scatter the chopped capers, finely sliced chives, and chopped dill evenly over the salmon. If using, add the finely diced jalapeño or serrano sparingly for a touch of heat.

Add lemon zest over the top and lightly drizzle the reserved tablespoon of dressing and the finish teaspoon of extra-virgin olive oil across the salmon for sheen.

Finish with a light crack of freshly ground black pepper and, if desired, toasted sesame seeds and thin radish slices for crunch and color. Place microgreens or baby arugula alongside or beneath the salmon for presentation.

Serve immediately with grilled bread or crackers toasts on the side. Crusty bread is optional; crudo should be eaten shortly after dressing for best texture and flavor.