Easy and Delicious Salmon Crudo

Name: Easy and Delicious Salmon Crudo
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: ½ shallot, very finely chopped; 1 tbsp lime juice; 1 tbsp lemon juice; 2 tbsp soy sauce; 1 ½ tsp white miso paste; 1 tbsp olive oil; 250g sushi grade salmon; ½ cucumber, thinly sliced; 1 avocado, very finely sliced; 100g sugar snap peas, sliced in half to reveal the peas in the middle; 2 radishes, very finely sliced; 8 slices of pickled jalapeños; Fresh coriander leaves; Lime zest

Jump to Recipe·Print Recipe

If you are looking for a delicious dish to impress, it has to be this Salmon Crudo. It looks so sophisticated and elegant - but is unbelievably quick and simple to put together (it can be made in under 15 minutes!) It is perfect as a light and refreshing starter or a nutritious main course (you can serve with rice or noodles to make it a little more substantial). Imagine thinly sliced sushi grade salmon in the most incredible citrusy shallot and miso dressing, served with your favourite toppings. You simply must give it a try…

Why I love this Salmon Crudo:

It takes just 15 minutes to put together and requires very little effort. Perfect for dinner parties and entertaining.
It is full of delicious flavours - salty soy sauce, umami miso, zesty citrus and sweet sugar snap peas.
You can prep the dressing and the vegetables in advance to make it even easier and quicker to serve at the last minute.
It is much cheaper than buying sashimi - you can save yourself a fortune on eating out or ordering from Deliveroo and enjoy a restaurant-standard dish in the comfort of your own home.
It is ideal as a starter or light main course.
You can make it into a more substantial meal by serving it with rice or noodles.
Once you have got the hang of the recipe, you can get creative with your own flavours and try adding a drizzle of chilli or sesame oil or a sprinkling of toasted sesame seeds for extra crunch.

A note on the serving size:
I always find it a bit tricky to say how many people my recipes serve as I like to have (and serve) generous portions (Nigella and I are kindred spirits on that front). This Salmon Crudo is a light and refreshing dish which I would make for 2. However, if you prefer smaller portions, it could stretch to 4 as a smaller starter.

You will need the following ingredients:

Sushi grade salmon - it is really important that you use sushi grade salmon for this recipe. You could swap for sushi grade tuna if you prefer the flavour. Always choose sustainably sourced fish, if you can.
Shallot - this has a lovely mild flavour which is ideal for this recipe. You could use a thinly sliced spring onion instead but I wouldn’t recommend using a white onion as the flavour would be too strong.
Soy sauce - full of salty, umami flavour. You could use tamari instead.
Lime juice - this adds a tart, slightly bitter, flavour to the dressing. You could use more lemon juice if you can’t get hold of a lime.
Lemon juice - this adds a refreshing, slightly sour, flavour to the dressing. You could use more lime juice if you can’t get hold of a lemon.
White miso paste - you want to use white miso for this Salmon Crudo as it has a milder flavour than red. You could use yellow miso at a push but red miso would be too strong.
Olive oil - the use of olive oil is one of the things that distinguishes crudo from sashimi. You need a really good quality olive oil for this recipe.
Cucumber - this brings a cooling flavour and crisp texture to this Salmon Crudo. I don’t peel mine but you can if you prefer.
Avocado - opt for a ripe avocado and slice very thinly. The slight nutty flavour and creamy texture compliments the other toppings beautifully.
Sugar snap peas - I love the crunchy flavour and sweet flavour which balances out the other salty, sour and umami flavours is this Salmon Crudo. You could swap for mangetout if you prefer.
Radishes - not only do these look pretty, they bring a peppery flavour and crisp texture.
Pickled jalapeños - these tend to be milder than other peppers but do still add a bit of heat. You could use thinly sliced fresh jalapeños instead or a pinch of chilli flakes for a touch more heat.
Fresh coriander - I love this with coriander but you could use parsley if you are not a fan.

Substitutions and Variations:

Pickled Jalapeños: I like these in this recipe as they tend to be a little milder than fresh jalapeño but either leave out totally if you don't like any heat or switch for fresh jalapeño if you do!

Salmon: I also love this recipe with fresh tuna. It needs to be sushi-grade tuna, like how this salmon is but it would be delicious. It would probably be delicious with any other sushi-grade fish such as sea bass, scallop, halibut etc.

Coriander: I know this is a hugely divisive ingredient so if you hate it, don't use it! Sub for parsley, or even fresh basil or chives.

Miso: Use white miso here, or yellow miso if it's all you can find, but I wouldn't suggest red miso as it will overpower the dressing here.

Here's how to assemble Salmon Crudo:

ONE: Add the shallot to a small bowl and pour over the lime and lemon juice. Whisk together and let it sit for a minute. Add the soy sauce.

TWO: Add the miso and olive oil and whisk.

THREE: Once the dressing is smooth and the salmon is sliced, drizzle over the dressing.

FOUR: Garnish with pickled jalapeños, fresh coriander leaves and lime zest.
Serve straight away.

Cooking Tips

This recipe doesn't really require many cooking tips as it requires no cooking! But a few things to make your life a little easier:

Slicing the salmon: Use a sharp knife and have the fish straight out the fridge to slice it easily. The fridge-cold salmon is firmer and therefore easier to slice.

Making the dressing: The reason for letting the shallot sit in the lemon & lime juice for a few minutes before adding the rest of the dressing is to take the raw bite out of the shallot. It stops shallot from being the overpowering flavour that takes over the dish and the citrus juice almost "cooks" it to mellow it out.

Frequently Asked Questions

What is crudo?

Crudo simply means ‘raw’ in Italian and Spanish and is used to describe any dish which is served uncooked with a simple dressing.

What is the difference between sashimi, crudo and ceviche?

If, like me, you are a fan of raw fish, you might be interested to know a bit about the different styles. Here is a quick break down:
Sashimi - this is a Japanese dish made solely of thinly sliced raw fish or seafood. Unlike sushi, it isn’t served with rice or other ingredients, but usually comes with soy sauce, wasabi, and pickled ginger.
Crudo - as mentioned above, crudo is an Italian or Spanish dish that features thinly sliced raw fish, meat or vegetables. However, unlike sashimi, crudo often involves marinating or seasoning the raw fish with olive oil, citrus juices, herbs, or other seasoning to enhance the fish’s flavour.
Ceviche - originally from Latin America, ceviche is made by marinating raw fish or seafood in citrus (normally lime or lemon), spices, onions, chillies and herbs - and is often served with things like corn, avocado and tomatoes. The acid in the citrus juice ‘cooks’ the fish, effectively curing it.

What is sushi grade salmon?

You must only use sushi grade salmon (sometimes called ‘sashimi grade salmon) for this recipe as that is the only type that is safe to be eaten raw. It can be difficult to source if you don’t have a local fishmonger - but you can buy it online from places like The Fish Society. It should look and smell fresh and be chilled in the fridge as soon as possible after purchasing.

salmon crudo with easy miso citrus dressing

Other recipes you may enjoy:

I find using seafood a real life saver when it comes to easy and quick meals, as it takes so little time to cook, compared to a chicken thigh or similar. I do love chicken but they both have a time and a place! Try this Crunchy Salmon Roll in a Bowl if you prefer cooked salmon. It's crispy panko salmon in a delicious, crunchy rice bowl. These Gochujang Salmon Fishcakes are also fab for a quick salmon meal. Try this Spicy Tuna with Crispy Rice if you love raw tuna (like I do) or this Crispy Rice Paper Rolls with Spicy Tuna, which turns them into crispy rice paper rolls. So good.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!