Salmon Crudo Recipe

Prepare salmon

Pat the salmon dry with paper towels. Trim any connective tissue and cut into 1/4-inch thick slices or 1/2-inch cubes depending on your preferred crudo presentation. Arrange on a chilled platter or individual plates, leaving space for sauce and garnishes. Lightly season the surface with the fine sea salt and cracked black pepper; set aside while you prepare the sesame sear and sauce (5 minutes).

Toast sesame seeds

Warm a small dry skillet over medium heat. Add black and white sesame seeds and toast, stirring constantly, until they become fragrant and start to pop, about 1 to 2 minutes. Transfer to a plate to cool so they don’t continue cooking.

Seared sesame finish

Heat a small nonstick skillet over medium-high heat and add the neutral oil. When the oil is shimmering, pour the toasted sesame seeds into the pan and stir for 15–20 seconds to lightly bloom their flavor — you’re aiming for a brief toast, not burning. Remove immediately and allow to cool. For presentation, press a small portion of seeds onto one side of some salmon slices or sprinkle evenly over the plated crudo.

Make sauce

In a small saucepan or skillet over low heat, melt the unsalted butter gently until it becomes just opaque and slightly foamy (do not brown). Remove from heat and whisk in the ponzu sauce, lime juice, orange juice, rice vinegar, and granulated sugar until smooth. Add the grated lime zest and taste; adjust acidity or saltiness with an additional 1/2 teaspoon ponzu or a pinch of salt if needed. Keep the sauce warm (or at room temperature) — it should be loose enough to spoon over the salmon but not fully emulsified like a beurre blanc (about 3–4 minutes total).

Finish sauce

If the sauce separates, whisk it briefly over very low heat to re-emulsify. For a touch of fragrance, stir in the optional toasted sesame oil (1/2 tsp).

Plate crudo

Spoon a thin ribbon or small pools of the warm citrus ponzu butter around and partially over the salmon slices (about 1/2 to 1 tablespoon sauce per serving). If you applied sesame to the fish earlier, place those pieces face-up to show the sesame crust. If not, lightly scatter the toasted black and white sesame seeds evenly over the salmon for visual contrast and crunch.

Garnish

Scatter the cilantro leaves and sliced scallion over the fish, adding a few microgreens if using. Finish with a light grind of white or black pepper. Taste one piece and add a tiny extra drizzle of ponzu-butter if desired.

Serve

Serve immediately while the sauce is still slightly warm. Provide chopsticks or a fork and a small side of extra ponzu for guests who want more acidity. The crudo is best enjoyed the day it’s prepared.