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Salmon Crudo

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Ingredients

Warning0 allergens identified

Salmon Crudo

8 ounces fresh salmon filletskinless and boneless

1 shallotsfinely chopped

2 tablespoons extra virgin olive oil

2 tablespoons rice vinegar

2 tablespoons fresh parsleychopped

2 fresh lemon juice

1 fresh orange juice

2 tablespoons capers

½ tsp Salt

½ tsp black pepperfreshly ground

lemon zest

Instructions

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Instructions

Prepare the Salmon: Place the salmon fillet on a clean cutting board. Make sure there are no bones or scales left on the fillet. Pat it dry with paper towels.

Slice the Salmon: Using a sharp knife, slice the salmon into thin, uniform pieces. You can slice it on a slight diagonal to create larger slices. Arrange the slices on a serving plate. Leave some space between each slice for the marinade to cover evenly.

Prepare the Marinade: In a small bowl, combine the finely chopped shallots and rice wine vinegar. Let them sit for about 10 minutes. This will help mellow the sharpness of the shallots.

Season the Salmon: Sprinkle the salmon slices with a pinch of salt and some freshly ground black pepper.

Finish the Marinade: To the bowl with the shallots and vinegar, add the chopped parsley, lemon juice, orange juice and lemon zest. Stir well to combine. Taste the marinade and adjust the seasoning with more salt and pepper if needed.

Marinate the Salmon: Pour the marinade evenly over the sliced salmon. Make sure each slice is coated with the marinade. Allow the salmon to marinate in the refrigerator for about 10-15 minutes.

Garnish and Serve: Just before serving, sprinkle the capers over the marinated salmon. The capers add a tangy and salty element to the dish.

Serve and Enjoy: Serve the Salmon Crudo immediately as an appetizer or a light main course. For extra flavor and presentation, you can garnish it with a few lemon or orange wedges.

Nutrition

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Tips & Tricks (5)

Source Sushi-Grade Salmon 🐟
Always purchase salmon labeled 'sushi-grade' or 'sashimi-grade' from a reputable fishmonger, as it's been frozen to kill parasites and is safe for raw consumption—never use regular grocery store salmon.
Chill Everything Before Assembly ❄️
Refrigerate your plates, salmon, and even the citrus juices for at least 15 minutes before serving to keep the delicate fish at optimal temperature and preserve its buttery texture.
Slice at the Perfect Angle 🔪
Cut salmon against the grain at a 45-degree angle using a sharp, damp knife with long, single strokes—this creates elegant, delicate slices that showcase the fish's silky texture rather than shredding it.
Balance Acid and Salt Strategically 🍋
Add the citrus marinade just 10-15 minutes before serving to prevent the acid from 'cooking' the salmon too much, then finish with flaky finishing salt (like Maldon) for textural contrast and flavor pop.
Toast Your Capers for Depth 🫒
Lightly toast the capers in a dry pan for 30 seconds before adding them to enhance their briny, nutty flavors and add an unexpected sophisticated dimension to your crudo.