Name: Salmon Crudo
Prep time: 10 min
Cook time: 5 min
Total time: PT-487101H54S
Cuisine: Fusion
Ingredients: ¾ lb sushi-grade salmon, skin removed; ½ large orange or 2 mandarin oranges, zested and juiced; 1 lime, zested and juiced; 2 Tbsp soy sauce; 1 tsp granulated sugar; 2 tsp freshly grated ginger; 2 Tbsp toasted sesame seeds, divided; 2 Tbsp finely sliced scallions, divided; 2 Tbsp unsalted butter; Salt, to taste

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Short Description

A refined, refreshing raw salmon appetizer featuring sushi-grade salmon drizzled with a vibrant citrus-soy sauce and enriched with nutty browned butter—an elegant and sophisticated starter.

Why You’ll Love This Recipe

This Salmon Crudo balances silky, delicate salmon with bright citrus zing and savory depth from browned butter. The ginger, sesame, and scallion add texture and freshness, creating a dish that’s both light and luxurious. Fast to assemble yet impressive in presentation, it’s perfect for entertaining or treating yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ lb sushi-grade salmon* (preferably King or Atlantic), skin removed
½ large orange (Cara Cara or Minneola) or 2 mandarin oranges
1 lime
2 Tbsp soy sauce
1 tsp granulated sugar
2 tsp freshly grated ginger
2 Tbsp toasted sesame seeds, divided
2 Tbsp finely sliced scallions (from approx. 1 scallion), divided
2 Tbsp unsalted butter
Salt, to taste

*Ensure fish is sushi-grade—frozen and thawed properly, or bought fresh from a trusted source.

Directions

Chill the Salmon
Place the salmon in the freezer for 10–15 minutes. This firms it up and makes slicing easier and cleaner.
Prep the Citrus
Zest and juice the orange and lime into a small bowl.
Mix the Base Sauce
Add soy sauce, sugar, grated ginger, half the sesame seeds, and half the scallions to the citrus mixture. Stir well and set aside.
Slice the Salmon
Using a sharp knife, slice chilled salmon into ⅛–¼″ slices at a 30–45° angle. Wipe the knife between cuts for clean slices. Arrange slices neatly on a serving plate, cover with plastic wrap, and chill in the fridge for up to 30 minutes.
Brown the Butter
In a small saucepan over medium-low heat, melt butter. As it foams and sizzles, stir until it turns deep golden and smells nutty—around 2 minutes. Immediately remove from heat and transfer to a small bowl. Let cool to lukewarm (10–15 minutes).
Finish the Sauce
Whisk cooled brown butter into citrus-soy mixture. Taste and adjust with a pinch of salt. The sauce should be bold since it will mellow when drizzled over the salmon.
Assemble and Serve
Remove salmon from the fridge, drizzle evenly with the sauce, and sprinkle remaining sesame seeds and scallions on top. Serve immediately.

Servings And Timing

Serves: 2–3 as an appetizer
Prep Time: 10 minutes (plus chilling)
Cook Time: ~5 minutes to brown butter
Total Time: ~20–30 minutes

Variations

Heat Element: Add a pinch of red pepper flakes or thinly sliced chiles to the sauce.
Herb Twist: Garnish with cilantro, chives, or microgreens instead of scallions.
Alternate Fat: Use browned ghee for a slightly richer, lactose-free option.
Citrus Swap: Try yuzu or grapefruit juice for a different flavor profile.
Extra Crunch: Add toasted sesame seeds mixed with crushed pistachios for texture.

Storage/Reheating

Best enjoyed immediately.
Any leftover salmon should be eaten within 1 hour of sauce contact.
Sauce can be made in advance and stored in the fridge (reheat gently before drizzling).

FAQs

1. What is sushi-grade salmon?

Sushi-grade means the fish is safe to eat raw—treated, frozen, and handled specifically for raw consumption.

2. Can I slice the salmon thicker?

Yes—but thinner slices offer a nicer texture and more surface area for the sauce to cling.

3. Why use browned butter?

Browning butter brings a nutty richness that elevates the fresh flavors, adding warmth and depth.

4. Do I need to chill the sauce?

No—wait until butter cools to lukewarm, then whisk into sauce to maintain its silky texture without congealing.

5. Can I make the sauce spicy?

Absolutely—add a pinch of chili flakes or a dash of sriracha to taste.

6. Can I prep ahead?

Yes—the sauce can be made in advance. Slice salmon just before serving to maintain freshness and prevent excess moisture.

7. Why whisk in sesame seeds and scallion later?

Dividing them helps some remain fresh and vibrant as garnish after plating.

8. Can I use other fish?

Yes—tuna, sea bass, or scallops also work well as crudo-style preparations.

9. Is this gluten-free?

Use gluten-free soy sauce (tamari) to ensure the dish is gluten-free.

10. How do I serve multiple guests?

Multiply ingredients accordingly and arrange slices in overlapping rows; drizzle sauce just before serving to retain texture.

Conclusion

Salmon Crudo offers elegance and simplicity in one dish. It balances fresh raw fish with bold citrus, savory soy, nutty butter, and lively aromatics for a light yet indulgent appetizer. Easy to prepare and visually stunning, it’s perfect for dinner parties or a refined weeknight treat.

Maggie