This thinly sliced salmon crudo appetizer is served up with a zesty cucumber salad that'll have you feeling like a culinary rockstar in no time. Get ready to impress your guests with this dish that's as delicious as it looks.
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If you loved my hamachi crudo recipe with the soy and citrus dressing, then you are going to love this salmon crudo recipe. It is the perfect appetizer for a date night or dinner party.
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📖Why My Recipe Works
Crudo, also called salmon carpaccio in Italian, is thin slices of fish with a sauce or dressing and other accouterment.
You often see salmon served with an Italian preparation, think lemon, shallots, capers, etc. But I love to break the mold with my recipes and try different flavors.
My version combines thin slices of salmon with a light citrus dressing that is perfectly salted. This raw fish dish is served with a spicy cucumber salad.
It is a perfect balance of big punchy flavor and clean buttery fresh salmon. The crunch of the cucumbers compliments the salmon texture perfectly.
🧾Ingredient Notes
Sushi-Grade Salmon- See below for finding a reputable retailer. The fish shouldn't small "fishy" and should be firm to the touch.
Cucumber- Use either a seedless cucumber or a Persian cucumber for this recipe.
Cilantro- Not a cilantro fan? substitute fresh parsley.
Lime- Use fresh lime because you need both the juice and zest for this recipe. No lime? Try lemon juice or rice vinegar.
Extra-Virgin Olive Oil- Don't ruin a glorious piece of fish, use a high-quality olive oil.
Chili Oil- You can use storebought or homemade chili oil. It should have flavors of sesame oil, chili flakes, fresh ginger, and a touch of garlic as the key ingredients. My personal favorite is the Fly by Jing.
Salt- Use a high-quality flaky sea salt or kosher salt.
💭 Where to Buy Sushi-Grade Salmon
Sushi grade and sashimi-grade salmon are just marketing ploys, there is no governing body giving out grades. This means the seller has judged it safe to eat raw.
In turn, the safety and quality of the fish are only as good as the place selling it so finding a fish market you trust is critical.
You can find sushi-grade salmon in the seafood section of most large grocery stores. Feel free to start here or check out your local Asian grocery stores.
I buy all my raw fish at a local Japanese market that specializes in this type of fish.
Wherever you are purchasing your fish, be sure to let the fishmonger know that you plan to eat it raw. You should only be using sushi-grade or sashimi-grade in this recipe.
Don't be afraid of buying flash-frozen fish. This is a good thing as it kills any parasites while maintaining freshness.
⏲️ How to Make Salmon Crudo
Start by fapping the salmon in plastic wrap and freezing your salmon before you cut it. Just 10 to 15 minutes will make it easier to cut the salmon into very thin slices.
Use a sharp chef's knife to make thin cuts against the grain of the salmon.
Arrange the slices of salmon on a serving plate. I recommend chilling your serving platter first. You can also serve on individual plates.
Slice your cucumber and add the spicy oil and lime zest. Toss to coat and add the plate with your salmon pieces.
Whisk together the olive oil and lime juice. Drizzle the lime dressing over the salmon. Season with salt (it shouldn't need any black pepper) and top with the cilantro leaves.
🥗What to Serve with Raw Salmon
This quick salmon crudo makes an excellent appetizer all on its own. However, you can make it into more of a light lunch by serving it over sushi rice or by pairing it with another main dish! Here are a few ideas:
👩🏻🍳 Expert Tip
When making crudo plan for 1 to 2 ounces of fish per person.
🌡️Storing Leftovers
As with all raw salmon recipes, this is best served immediately. If you are making your chili oil from scratch you can make it up to a week in advance and store it in an airtight container.
Food Safety
When consuming raw fish, it's essential to follow proper food safety guidelines. Here are a few tips for this hamachi crudo recipe:
- Get sushi-grade fish from a quality grocery store or market.
- Eat within a day of purchasing. The freshness of the fish is both an issue of safety and quality-].
- The fish should not smell, it should smell clean and be firm in texture.
- Do not let raw fish sit out for more than 20 minutes.
- Wash your cutting board and knife well after slicing the fish. I recommend using a plastic cutting board rather than a wooden one so that it's easier to sanitize.
More Appetizer Recipes
💬 Are sashimi and crudo the same thing?
Both crudo and sashimi are made with thin slices of raw fish. However, crudo is more about accenting the raw fish with garnishes and seasonings. Sashimi, on the other hand, is much more fish-centric. Rather than being served with any garnishes or toppings, sashimi is typically served plain with a side of soy sauce for dipping.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Salmon Crudo with Spicy Cucumber Salad
Ingredients
- 4 ounces sushi-grade salmon fillet
- 2 Persian cucumbers chopped into small pieces
- 2 teaspoons chili oil
- 1 lime zest and juice
- 1-2 Tablespoons olive oil
- ¼ cup fresh cilantro whole leaves loosely packed
- kosher salt
Instructions
- Place the fish in the freezer for 5 to 10 minutes. Using a sharp knife, slice the salmon into thin pieces. Arrange the sliced salmon on a chilled plate.4 ounces sushi-grade salmon fillet
- In a bowl, toss the sliced cucumbers with the chili oil and lime zest. Add to the plate.2 Persian cucumbers, 2 teaspoons chili oil, 1 lime
- In a small bowl, whisk together the lime juice and olive oil. Drizzle over the salmon. Top with cilantro and sprinkle with salt. Serve immediately.1-2 Tablespoons olive oil, ¼ cup fresh cilantro, kosher salt, 1 lime
Notes
- Chilling, but not freezing the fish will make it easier to slice.
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