Salmon Crudo Recipe

Plate of salmon crudo with a soy-citrus dressing topped with scallions and sesame seeds.

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This quick and easy salmon crudo is dressed in a delicious brown butter, soy, and citrus dressing! It's salty, nutty, and full of aromatic citrus flavor.

Prep Time25

Cook Time5

Chilling Time20

Total Time40

Servings: servings

Calories: 221kcal

Author: Karishma Pradhan

Equipment

Long, sharp sashimi knife or a large chef's knife

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.
Juice the citrus: Zest and juice the orange and lime, and transfer to a small bowl.
Prep the sauce: To the bowl, add 2 tablespoons soy sauce, 1 teaspoon granulated sugar, 2 teaspoons grated ginger, half the toasted sesame seeds, and half the chopped scallions. Set aside.
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 2 tablespoons unsalted 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.
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.
Note: If the butter starts cooling and congealing, just reheat the sauce in the microwave for 10 seconds to loosen it up.
Remove the salmon from the fridge and drizzle with the sauce. Garnish with the remaining sesame seeds and scallion, and serve immediately. Enjoy!

Video

Notes

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 recommend a rich, oily salmon like king salmon (Ora King is incredible) or Atlantic salmon.

Tips:

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