Salmon crudo with soy and sesame
- Preparation 15 min
- Servings 2 to 4
- Freezing I do not suggest
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🍣 A summer dinner that tastes different
I was in the mood for something fresh, something different, and crudo. I’ve always been obsessed with it. I made this recipe for me and my date, and it was absolutely legendary. The fresh, delicate salmon, the soy-sesame dressing that wakes up every single bite, it’s simple but so satisfying. You can serve it as a starter to kick off a dinner in style, or as a light main if you’re just craving something fresh. One thing’s for sure: everyone is going to love it.
🐟 Sushi-grade quality, non-negotiable
For raw fish, you need sushi-grade salmon. No exceptions. Head to a fishmonger, ask at the counter, and you’re good. It’s the only trust issue that really matters with this kind of dish, so never skip that step. Once you’ve got your salmon, the rest is just assembly.
⏱️ Assemble only when ready to serve
The real trick to a great crudo is to prep everything ahead, but pour the dressing only at serving time. The acidity from the lime starts to “cook” the fish slowly if you let it sit, kind of like a ceviche. You want your salmon still beautifully raw and melt-in-your-mouth, so assemble at the very last minute.
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🐟 Sushi-grade quality is non-negotiable
To eat raw fish with confidence, go straight to the fishmonger and ask for sushi-grade salmon at the counter. It’s the only safety concern that really matters here, so never compromise on that.
🔪 Slice as thinly as possible
A great crudo is defined by ultra-thin, almost translucent slices. Use a sharp knife and take your time. It makes all the difference in texture.
⏱️ Assemble only when ready to serve
Prep all your ingredients ahead and keep them covered, but pour the dressing over the salmon only at the very last moment. The acidity keeps “cooking” the fish over time, a bit like a ceviche, and you want to keep your crudo beautifully raw.
🧊 A cold plate changes everything
I always serve my crudo on a large, well-chilled plate that’s been in the freezer for a few minutes before serving. The fish stays fresher longer and the presentation is that much more impressive.
✅ What to serve with my salmon crudo?
It’s perfect to open a seafood dinner, alongside my Salmon duo tartar with fennel and apples or my Beef carpaccio for a raw spread that will seriously impress.
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Dressing
- 2 large garlic cloves, finely grated
- Juice and zest of 1 lime
- 1 tsp (5 ml) fresh ginger, grated
- 4 tbsp (60 ml) olive oil
- 1 tbsp (15 ml) toasted sesame oil
- 3 tbsp (45 ml) reduced-sodium soy sauce
- 1 tbsp (15 ml) mirin
Crudo
- 11 oz (310 g) sushi-grade salmon
- 1 small French shallot, halved lengthwise then thinly sliced
- Fleur de sel
- Freshly ground pepper
- 2 tbsp (30 ml) fresh cilantro, chopped
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Preparation
- In a small bowl, mix together all the dressing ingredients. Set aside.
- Slice the salmon as thinly as possible and arrange the slices in a single layer on a large, well-chilled plate. Top with the shallot slices.
- Just before serving, pour the soy-sesame dressing over the salmon.
- Finish with fleur de sel, pepper and cilantro. Serve immediately.
A crudo is simply raw fish thinly sliced, seasoned with a dressing and served immediately. No extended marinating. Unlike ceviche, the fish doesn’t have time to “cook” in the acidity, so it stays beautifully raw and melt-in-your-mouth.
Yes, as long as you use sushi-grade salmon, which is often previously frozen by the fishmonger to eliminate parasites. Buy it directly from the counter at a trusted fishmonger and specifically ask for fish intended for raw consumption.
As close to serving time as possible. You can slice the salmon and prepare the dressing separately ahead of time, but pour the dressing over the fish only at the last moment. Otherwise the acidity will start to lightly cook the flesh.
You can prepare each component ahead of time: slice the salmon, cover and refrigerate, and whisk the dressing separately. But assemble everything only when you’re ready to serve to keep the fish fresh and raw.
It stands on its own as a fresh starter, but for a complete seafood spread, serve it alongside my salmon duo tartar with fennel and apples or my beef carpaccio.
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