Delicate slices of buttery salmon, swimming in a flavour-packed soy, sesame and lime dressing is the ultimate no-cook elegant appetizer or light meal. And, it takes just 10 minutes to make.
I’m not sure there’s another recipe that delivers so much with so little effort. It looks delicate and gorgeous, is PACKED with flavour and takes literally 10 minutes with absolutely zero cooking.
Raw salmon is delicate, buttery soft and absolutely delicious and is the perfect vessel for this bold, zingy soy, sesame and lime dressing. It’s also PERFECT for entertaining – you can arrange a big platter for people to help themselves from, or make individual plates.
What is crudo?
‘Crudo’ is actually the Spanish and Italian word for ‘raw’, and that’s where this dish originated. Loosely speaking, it’s a dish of sliced raw fish, dressed with olive oil and some kind of citrus. Crudo isn’t like ceviche – where the citrus ‘cooks’ the fish before serving – and that’s why crudo ideally needs to be dressed and served right away.
Crudo is actually a bit of a loose term, and it means you can really play around with different flavour combinations.
This recipe is packed with bold flavours, and most ingredients are cupboard staples.
- Salmon. Because this is a raw fish dish, it’s important to buy the right salmon. Funnily enough, farmed salmon is actually considered safer to eat raw than wild salmon. That’s because farmed salmon have a controlled diet, whereas wild salmon will have a varied diet where they could be exposed to parasites. Basically, you want to look for salmon that’s labelled as being pre-frozen or flash-frozen – this process will kill any parasites that may have been lurking. Some fish might be labelled as ‘sushi grade’ or ‘sashimi grade’, but it turns out this is just marketing jargon and doesn’t mean much. So to be on the safe side, look for farmed salmon that’s been labelled as being flash frozen. You should be able to find this at larger grocery stores, and at fishmongers. If you’re unsure of what to get, ask the staff to help you.
- The dressing. Olive oil, sesame oil, soy sauce and lime juice form the bulk of the dressing, with finely diced shallots, garlic and ginger bringing freshness. Try to juice the lime yourself, rather than using bottled lime juice. You could swap the shallot for red onion if you like.
- The toppings. We’re using red chilli, scallions, cilantro and pomegranate seeds to bring a nice contrast of textures and flavours. Pomegranate seeds can be tricky to find, so you can leave those out if you have trouble picking them up. Swap the cilantro for mint or flat-leaf parsley if you don’t like it.
How to make it
Add all the soy lime dressing ingredients to a small bowl, then use a fork and whisk to combine. Slice your salmon VERY thinly (a sharp knife will help!). Gather all your garnishes.
Spoon half of the dressing onto the base of a serving plate, then layer on the salmon pieces. Spoon over the rest of the dressing, then scatter over your garnishes. Serve right away, with a wedge of lime on the side.
Got a question?
No, fish crudo (and this salmon crudo) is a raw dish, where the raw fish is served with a dressing of some kind, usually with olive oil and citrus. ‘Crudo’ is actually the Spanish and Italian word for raw!
Yes, you can, but you need to check that you’re buying the right kind. As a rule, look for farmed salmon that’s been pre or flash-frozen. That’s because farmed salmon have a controlled diet, whereas wild salmon could potentially be eating food containing parasites (and parasites are the worry with raw fish). The freezing process will kill any lingering parasites. Salmon might be labelled as ‘sushi grade’ or ‘sashimi grade’, but that’s actually just marketing jargon so it doesn’t mean much. The best place to go is your local fishmonger, or larger grocery stores that have a fish counter. Ask the staff to help you if you’re not sure.
Crudo is best served right after assembling, but you can prepare the elements in advance. You can slice the salmon the day before you want to serve it, and the dressing can be made 5 days in advance if you like.
Like this recipe? Here are others you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print