Raw Salmon
I still remember the first time I made this raw salmon—simple slices brightened by lemon and a sprinkle of dill—and how it turned a rushed weeknight into something that felt deliberate and elegant. This is a minimalist raw salmon preparation: thinly sliced fresh salmon dressed with citrus, good olive oil, a pinch of sea salt, and fresh herbs. It’s a refreshing appetizer or light starter that showcases the fish’s texture and flavor without fuss.
What makes this recipe special
This recipe is about letting excellent salmon sing. It’s quick (ready in minutes), low-effort, and relies on high-quality ingredients rather than complicated technique. Because the fish is raw and lightly dressed, the result is bright, clean, and ideal for warm-weather meals, dinner parties, or as a refined starter before a larger seafood course.
"A tiny plate with huge flavor — perfect when you want something elegant but effortless." — a dinner guest
Why people turn to this dish: it’s fast, impressive, and versatile. Serve it at a casual brunch, a holiday starter, or as part of a tapas-style spread. It’s also great when you want to spotlight a very fresh fillet without masking it with heavy sauces.
How this recipe comes together
This is a no-cook recipe that relies on careful prep and high-quality produce. Expect three main stages:
- Chill and slice: Keep the fillet cold and use a very sharp knife to cut thin, even pieces.
- Dress: A quick drizzle of citrus and olive oil brightens the salmon; salt and herbs finish it.
- Plate and serve immediately: The dish is best eaten right away while the texture is at its peak.
These quick steps set expectations for the pace and tools you’ll need: a sharp knife, a chilled plate, and fresh citrus.
Key ingredients
- Raw salmon fillet — choose sushi- or sashimi-grade if you plan to eat it raw. (If unavailable, see storage/safety notes below.)
- Citrus juice (lemon or lime) — freshly squeezed for the best brightness.
- High-quality olive oil — extra-virgin for flavor; a neutral oil works if you prefer.
- Sea salt — flaky sea salt for finishing.
- Fresh herbs — dill, cilantro, or a mix. Chives or microgreens work too.
- Optional garnishes — thinly sliced radishes add crunch; avocado gives creaminess.
Substitution notes: If you want an umami lift, add a few drops of soy sauce or a light citrus-soy dressing. For an Asian twist, swap cilantro for Thai basil and finish with toasted sesame oil (use sparingly).
How to prepare it
- Chill the salmon and tools. Place the fillet in the coldest part of the fridge for 20–30 minutes. Chill your serving plate if possible.
- Trim and dry. Pat the fillet dry with paper towels. Remove any pin bones with tweezers.
- Slice thinly. Using a very sharp, long-bladed knife, slice the salmon into thin, bite-sized pieces against the grain. Hold the knife at a slight angle for ribbon-like slices.
- Arrange on a plate. Lay the slices in a single layer on the chilled plate so each piece gets dressing.
- Dress immediately. Drizzle with citrus juice, then a little olive oil. Use just enough to coat the fish lightly.
- Season and top. Sprinkle flaky sea salt and scatter chopped herbs over the top.
- Garnish and serve. Add thin radish slices or avocado if using. Serve right away.
Keep directions simple and move briskly: the salmon is best at its freshest.
Best ways to enjoy it
- Plated: Arrange slices in a fan and finish with microgreens, citrus zest, and a few drops of olive oil for an elegant starter.
- On crackers or crostini: Use small toasted rounds for a party-ready canapé.
- With a salad: Serve over peppery arugula dressed lightly in olive oil and lemon for a composed salad.
- Alongside rice: Place the salmon atop chilled sushi rice or a simple bowl with cucumber and pickled ginger.
- Beverage pairings: Dry white wines (Sauvignon Blanc, Albariño), a light Pinot Grigio, or a citrusy gin cocktail complement the flavors. For nonalcoholic options, try sparkling water with lemon.
How to store & freeze
- Short term: Because the fish is raw and lightly dressed, eat within 24 hours of preparation. Keep leftovers refrigerated at 40°F (4°C) or below and consume the same day for safety and texture.
- Do not marinate in citrus for hours: Extended exposure to acid will change the salmon’s texture, making it firm and “cooked” in places.
- Freezing raw salmon: If you buy fresh non-frozen salmon and want to reduce parasite risk, the FDA recommends freezing at –4°F (–20°C) for 7 days, or at –31°F (–35°C) for 15 hours (blast-freeze). Commercially labeled sushi- or sashimi-grade fish has usually been frozen according to safety guidelines.
- Reheating: This dish is served cold and should not be reheated. If you must repurpose leftovers, consider using them in a tartare-style salad rather than warming.
Pro chef tips
- Use the sharpest knife you have. A dull blade tears the flesh and ruins the texture.
- Keep everything cold. Cold fish slices are firmer and easier to cut and plate.
- Slice against the grain. This produces tender bites rather than stringy pieces.
- Taste as you salt. Sea salt flakes are less salty by volume than fine salt; season sparingly and adjust.
- Balance the citrus. Too much acid overwhelms the fish. Start with 1–2 teaspoons of juice per 6–8 oz of salmon and add more to taste.
- Prep garnishes ahead. Slice radishes and dice avocado just before serving to avoid browning.
Creative twists
- Citrus-soy: Add a splash of soy sauce and a little sesame oil for an Asian-inspired dressing.
- Spicy kick: Thinly slice jalapeño or add a few drops of chili oil to each slice.
- Citrus + fruit: Top with segments of blood orange or grapefruit for complex brightness.
- Herb swaps: Use basil and mint for a Mediterranean lift or cilantro and Thai basil for Southeast Asian notes.
- Make it a bowl: Serve over cold rice or chilled soba noodles with cucumber ribbons and pickled ginger.
Your questions answered
Q: Is it safe to eat raw salmon at home?
A: It can be safe if you use sushi- or sashimi-grade salmon and practice strict handling (keep it cold, use clean tools, and consume quickly). Freezing to recommended temperatures reduces parasite risk. If you are immunocompromised, pregnant, or unsure, consult a healthcare professional before eating raw fish.
Q: How long should I marinate the salmon in citrus?
A: Don’t marinate for long. A quick drizzle right before serving is ideal. If you leave salmon in citrus for more than 10–20 minutes, the acid will begin to “cook” the surface and change the texture.
Q: Can I prep this ahead of time?
A: You can prep the fish (trim and slice) and keep it tightly covered and chilled for a few hours, but dress only just before serving. Once dressed, consume within a few hours.
Q: What can I use instead of olive oil?
A: Neutral oils (grapeseed) or a light sesame oil for an Asian profile work well. Avoid heavy flavored oils that will overpower the salmon.
Q: Can I make this with other fish?
A: Yes—tuna, trout, or halibut can be treated similarly if they are sushi/sashimi grade and handled safely.
Conclusion
If you want a simple, elegant starter that celebrates excellent fish, this raw salmon preparation delivers. For variations and citrus-forward dressing ideas, check out this detailed recipe for Salmon Crudo With Citrus Dressing. For a take that combines citrus with soy flavors, see Salmon Crudo with Citrus Soy Dressing – Legally Healthy Blonde for inspiration and alternate dressings.
Raw Salmon Crudo
Ingredients
Method
- Chill the salmon and tools. Place the fillet in the coldest part of the fridge for 20–30 minutes. Chill your serving plate if possible.
- Trim and dry. Pat the fillet dry with paper towels. Remove any pin bones with tweezers.
- Slice thinly. Using a very sharp, long-bladed knife, slice the salmon into thin, bite-sized pieces against the grain. Hold the knife at a slight angle for ribbon-like slices.
- Arrange on a plate. Lay the slices in a single layer on the chilled plate so each piece gets dressing.
- Dress immediately. Drizzle with citrus juice, then a little olive oil. Use just enough to coat the fish lightly.
- Season and top. Sprinkle flaky sea salt and scatter chopped herbs over the top.
- Garnish and serve. Add thin radish slices or avocado if using. Serve right away.
