This salmon crudo recipe features thinly sliced raw salmon is dressed in a delicious sauce made with lime, orange, soy sauce, and a secret ingredient: brown butter! It's salty and savory, with citrus notes and a buttery texture from the fish. And it's *the* perfect appetizer for a dinner party or light lunch.
A few months ago, my husband came back from a work trip in New York ecstatic over a dish he ate at the restaurant Chinese Tuxedo. It was a hamachi crudo with ponzu sauce (a Japanese sauce with citrus and soy) and brown butter.
Brown butter? In crudo? I was intrigued. According to him, the addition of brown butter offered a nutty, savory flavor to the dish that balanced the salty-punchy flavors of the ponzu sauce.
Why You'll Love This Recipe
One night, we purchased some sushi-grade salmon, and I tried multiple versions: one with brown butter and one without. And oh my god, the brown butter TRULY adds something transcendent to the dish. It's so delicious, and I can't wait to share the recipe with you!
- Fast: This quick salmon crudo* dish comes together in just about 45 minutes.
- Tasty: A citrusy-soy-sesame dressing with brown butter is both delicious and unique. It's light and refreshing, so it lets the fish really shine!
For more seafood recipes, try my seared tuna salad, crab stew, salmon meuniere, or Connecticut lobster rolls.
* FYI - Crudo is the Italian word for 'raw' and refers to the Italian dish (and preparation) featuring various raw proteins like meat or seafood.
Key Ingredients
Ingredient Spotlight: Sushi-Grade Salmon
Because this is a raw salmon dish, it's imperative that you source good quality sushi-grade* salmon. Good, fresh salmon should smell relatively neutral, with a subtle ocean scent.
You can usually find options at Asian grocery stores, like Hmart or some fish markets. I highly recommend New Deal Fish Market if you're in the Boston area! I recommend a rich, oily fish like king salmon (Ora King is incredible) or Atlantic salmon.
TIP: Ask your fishmonger to remove the skin and any pin bones to make preparation easier! And if you're nervous or making this for a dinner party, you can always ask your fishmonger to slice it for you.
* Sushi-grade is technically an unregulated term, so make sure to source out a reputable source for your fish!
- Citrus: A combination of citrus zest, orange juice, and lime juice brings pops of flavor to the dish. For oranges, I recommend either a Cara Cara, mandarin, or Minneola tangelo.
- Fresh ginger: For the freshest flavor, look for firm, smooth ginger with thin, unblemished skin. Avoid any ginger that is soft, wrinkled, or moldy.
- Scallions: Green onions or scallions offer a subtly spicy garnish for the fish. You can also use chives or finely chopped shallots.
- Toasted sesame seeds: You can buy pre-toasted sesame seeds or toast them yourself.
Variations
Looking to experiment a little? Try one of these delicious options!
- For a little heat: Add a pinch of chili flakes or thinly serranos.
- For a little more substance: Add some thinly sliced Persian cucumbers.
- For a little extra salt: Garnish with a pinch of flaky sea salt!
- For a little more nuttiness: Add a drop or two of sesame oil.
For a full list of ingredients and quantities, refer to the recipe card.
How to Slice Salmon for Crudo
Before slicing into the fish, freeze it for 10 - 15 minutes. This will firm it up slightly, so it's easier to cut into. Grab a sharp knife, ideally a long, thin one, and a cutting board.
Step 1: Cut the salmon into thin, even slices, between ⅛-inch to ¼-inch thick, similar to sashimi. Cutting against the grain (perpendicular to the lines in the fillet) will give you tender pieces that are easier to bite through. In other words, you'll want to slice it at a slight angle from the top down.
Step 2: Slice through the fish with a single, smooth motion. Avoid sawing back and forth, as this can ruin the texture. Wipe the knife clean between slices with a damp cloth to ensure clean cuts.
Keep the fish chilled in the fridge while you prepare the sauce.
Step-by-Step Instructions
Step 1: In a small bowl, mix the soy sauce, citrus juices and zest, ginger, and sugar.
Now, let's brown the butter. In a small saucepan, heat butter until melted. Continue cooking, stirring occasionally, until butter begins to foam up and sizzle.
Step 2: Eventually, the sizzling will stop and suddenly become quiet; at this point, the milk solids should have turned brown and smell nutty.
Immediately remove from the heat and transfer to a bowl to cool until at room temperature, about 10 minutes.
Step 3: Once the butter has cooled, stir it into the sauce, along with half the scallions and half the sesame seeds.
Step 4: Arrange the salmon pieces on a serving plate and drizzle the sauce on top. Garnish with the remaining scallions and sesame seeds. Serve immediately.
Expert Tip
For best results, ensure the fish is nicely chilled before serving, and serve the dish immediately! The acid will start to cook the fish after 20 - 30 minutes.
Recipe FAQs
Keep your salmon in the fridge for 2 days at maximum. I prefer to buy it just before preparing this dish! For more storage instructions, check out Alaska Salmon's blog post.
If you don't let the brown butter cool before adding it to the sauce and pouring it on the salmon, there's a chance it'll slightly 'cook' the fish! So make sure to cool it completely.
Because of the delicate nature of raw salmon and the acid in the marinade, it's best to prepare this dish just before serving. However, you can make the sauce 1 - 2 days ahead (don't add the scallions or sesame seeds beforehand) and store it in an airtight container. Thaw slightly at room temperature before pouring on the salmon
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Happy eating! Love, KarishmaQuick Salmon Crudo
Ingredients
- ¾ pound sushi-grade salmon*, skin removed | preferably King Salmon or Atlantic Salmon
- ½ large orange, preferably a Cara Cara, Minneola tangerine, or 2 mandarin oranges
- 1 lime
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons grated ginger
- 2 tablespoons toasted sesame seeds, divided
- 2 tablespoons finely sliced scallions, from about 1 scallion | divided
- 2 tablespoons unsalted butter
- Salt, as needed
Instructions
- Chill the salmon: Chill the fish in the freezer for 10 - 15 minutes before slicing.¾ pound sushi-grade salmon*
- Juice the citrus: Zest and juice the orange and lime, and transfer to a small bowl.½ large orange, 1 lime
- Prep the sauce: To the bowl, add soy sauce, sugar, ginger, half the toasted sesame seeds, and half the chopped scallions. Set aside.2 tablespoons soy sauce, 1 teaspoon granulated sugar, 2 teaspoons grated ginger, 2 tablespoons toasted sesame seeds
- Slice the fish: Using a long sharp knife, slice the chilled salmon into ⅛ to ¼ inch thick pieces at a 30 to 45-degree angle to the fillet, aiming for even, smooth cuts. Wipe the knife clean between cuts to maintain the sharpness. Arrange pieces on a serving plate, wrap the plate with plastic wrap, and chill in the fridge for up to 30 minutes while you prepare the rest of the dish.
- Brown the butter: Set a small saucepan over medium-low heat and add the butter. Once melted, about 1 - 2 minutes, the butter will begin to foam and sizzle. Stir frequently, about 1 - 2 minutes, until the butter transforms from a pale golden to deep golden brown color, and begins to emit a nutty aroma. Once the sizzling sound subsides (it will get really quiet!) immediately remove from the heat and pour into a small bowl. Cool butter until lukewarm, about 10 - 15 minutes.2 tablespoons unsalted butter
- Finish and serve: Slowly whisk in the melted butter into the sauce; taste and season with additional salt as needed. It should taste slightly saltier, punchier, and more citrusy than you'd like, as the flavors will dilute when you pair it with the salmon.Remove the salmon from the fridge and drizzle with the sauce. Garnish with the remaining sesame seeds and scallion, and serve immediately. Enjoy!2 tablespoons finely sliced scallions, Salt
Video
Notes
- Ask your fishmonger to remove the skin and any pin bones to make preparation easier! And if you're nervous or making this for a dinner party, you can always ask your fishmonger to slice it for you.
- If you don't let the brown butter cool before adding it to the sauce and pouring it on the salmon, there's a chance it'll slightly 'cook' the fish! So make sure to cool it completely.
- Because of the delicate nature of raw salmon and the acid in the marinade, it's best to prepare this dish just before serving.
- For best results, ensure the salmon is nicely chilled before serving, and serve the dish immediately! The acid will start to cook the fish after 20 - 30 minutes.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
