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Raw Salmon Crudo

A minimalist raw salmon preparation with citrus, olive oil, and fresh herbs that creates an elegant and refreshing appetizer.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Appetizer, Starter
Cuisine: Japanese, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Raw salmon fillet Choose sushi- or sashimi-grade.
  • 1 tbsp Citrus juice (lemon or lime) Freshly squeezed for the best brightness.
  • 1 tbsp High-quality olive oil Extra-virgin for flavor.
  • 1 pinch Sea salt Flaky sea salt for finishing.
  • 2 tbsp Fresh herbs (dill, cilantro, or a mix) Chives or microgreens work too.
Optional Garnishes
  • 1 radish Thinly sliced radishes Adds crunch.
  • 1/2 avocado Avocado Gives creaminess.

Method
 

Preparation
  1. 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.
  2. Trim and dry. Pat the fillet dry with paper towels. Remove any pin bones with tweezers.
  3. 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.
  4. Arrange on a plate. Lay the slices in a single layer on the chilled plate so each piece gets dressing.
Dressing and Serving
  1. Dress immediately. Drizzle with citrus juice, then a little olive oil. Use just enough to coat the fish lightly.
  2. Season and top. Sprinkle flaky sea salt and scatter chopped herbs over the top.
  3. Garnish and serve. Add thin radish slices or avocado if using. Serve right away.

Notes

Keep directions simple and move briskly: the salmon is best at its freshest. Store leftovers in the refrigerator and consume within 24 hours.