What is Salmon Crudo? A Guide to This Raw Fish Dish

Salmon crudo is a delicate raw fish dish that highlights the fresh, pure flavors of salmon It originated in Italian cuisine but takes inspiration from other raw fish preparations like sashimi and ceviche This light appetizer or main course has become popular on restaurant menus and home kitchens.

What Does Crudo Mean?

Crudo means “raw” in Italian and Spanish. The term refers to dishes made with raw seafood, meat, or thinly sliced raw vegetables.

Crudo showcases ingredients in their freshest, purest form. The raw proteins are usually sliced thin and seasoned with oil citrus herbs, and spices. Unlike carpaccio, which is pounded thin, crudo focuses on thin clean slices.

What is Salmon Crudo Made Of?

The main components of salmon crudo are:

• Raw sushi-grade salmon, sliced thinly
• Citrus juice and zest, such as lemon, lime, grapefruit or orange
• Olive oil or vegetable oil
• Herbs like chives, parsley, cilantro or basil
• Spices and seasonings like garlic, shallots, salt, or pepper
• Optional garnishes like chili oil, jalapeños, radishes, greens

The thin slices of salmon are arranged artfully on a plate or platter. The citrus dressing is drizzled over the top along with a sprinkle of herbs and spices. Fresh garnishes provide texture and visual appeal.

How to Make Salmon Crudo

Making restaurant-quality salmon crudo at home is easy. Follow these simple steps:

1. Select sushi-grade salmon – It is important to use fresh, sushi-grade salmon that is safe for raw consumption. Look for salmon labeled as sushi-grade or sashimi-grade.

2. Slice the salmon – Using a sharp knife, slice the salmon against the grain into thin slices, about 1⁄4 inch thick. Arrange slices neatly on a chilled platter or plates.

3. Make citrus dressing – Whisk together olive oil, citrus juices like lemon, lime or orange, zest, and seasonings. Adjust seasoning to taste.

4. Drizzle dressing over salmon – Spoon or drizzle the citrus dressing evenly over the salmon slices.

5. Garnish with herbs and spices – Sprinkle on chopped soft herbs like cilantro, chives or parsley and spices like minced garlic, shallots or chili flakes.

6. Add extra garnishes (optional) – Top with colorful ingredients like radish slices, microgreens, jalapeño, chili oil or tobiko.

7. Serve immediately – Salmon crudo is best served fresh and cold. Provide guests with forks or small tongs to pick up bites.

That’s it! The citrus and herbs marinate the fish slightly while garnishing. The simplicity allows the fresh salmon flavor to shine.

Popular Garnishes and Add-Ins for Salmon Crudo

One of the best qualities of crudo is how adaptable it is. Playing with different garnishes and ingredients allows you to create fun new takes on salmon crudo. Popular add-ins include:

• Pickled vegetables – Quick-pickled onions, radishes, or ginger
• Spicy elements – Chili oil, sriracha, sliced chiles
• Crispy bits – Toasted sesame seeds, puffed rice, crispy shallots or onions
• Fresh herbs – Chives, cilantro, basil, mint, dill
• Citrus zest – Lemon, lime, grapefruit, yuzu
• Microgreens or sprouts
• Edible flowers – Nasturtium, marigold petals
• Caviar or fish roe – Salmon roe, tobiko, masago
• Tropical fruits – Mango, papaya, pineapple, guava
• Fresh chillies – Jalapeño, Fresno, habanero

Feel free to mix and match ingredients to create your own signature salmon crudo recipe.

Difference Between Salmon Crudo, Ceviche & Sashimi

Salmon crudo resembles some other raw fish dishes but has a uniqueness all its own. Here’s how it compares:

Sashimi – Thin slices of raw fish alone, often with soy sauce. Originates from Japan.

Ceviche – Fish or seafood “cooked” by marinating in citrus juice. From Latin America.

Poke – A Hawaiian salad with raw tuna or salmon in a chili and soy dressing over rice.

Crudo – Sliced raw fish or seafood marinated in a lemon and herb dressing. From Italy.

While crudo takes inspiration from sashimi and ceviche, it has a simpler preparation focused on fresh, light flavors. The marinade is just enough to heighten the fish’s flavor without overpowering it.

Is Salmon Crudo Safe to Eat Raw?

Salmon crudo is safe when using high-quality sushi or sashimi grade salmon. It should smell fresh – not fishy or ammonia-like. Look for firm, glistening flesh without bruising.

Only use raw salmon from a trusted fish market or seafood counter – avoid regular grocery store salmon. Ask questions to ensure it was handled properly for raw consumption.

There is always a slight risk when eating raw seafood. However, take care to get the freshest salmon and handle it properly, and the risk is minimal.

It’s also important to wash hands, utensils, dishes, and work surfaces after handling raw salmon to prevent any cross-contamination.

Tips for Making the Best Salmon Crudo at Home

Follow these tips for fork-tender texture, clean flavors, and artful presentation:

• Chill plates and platters before use
• Slice salmon thinly against the grain
• Use ultra-fresh salmon within 2 days
• Dress just before serving
• Zest citrus before juicing for maximum flavor
• Season conservatively – let fresh flavors shine
• Arrange salmon and garnishes attractively
• Provide small tongs or forks for easy eating

With quality ingredients and smart handling, your homemade salmon crudo will rival the best restaurant versions.

Pairing and Serving Salmon Crudo

The light flavors of salmon crudo make it a versatile starter or main. Here are serving ideas:

• Appetizer – Serves 4-6 as a starter
• Shared starter – Nice for a dinner party before a heartier main
• Main course – Serve a larger portion as a light lunch or dinner
• Salad topping – Dress lettuce leaves and top with crudo
• Bruschetta – Spoon over grilled bread slices
• Seafood tower – A highlight alongside oysters, crab, lobster tails

Crisp whites like Pinot Grigio, Sauvignon Blanc or dry Rieslings complement crudo well. Sparkling wines are also excellent pairings.

For sides, try lemon-dressed greens, crusty bread, roasted vegetables or potatoes, rice, or soba noodles.

Storing and Freezing Salmon Crudo

Salmon crudo is highly perishable and best consumed fresh. Leftovers can be refrigerated, tightly covered, for 1-2 days. Return to room temperature before serving.

Freezing crudo is not recommended. The frozen fish and citrus juice will degrade the texture and flavor.

For food safety, discard any leftover salmon crudo after 2 days. The raw fish poses a higher risk for spoilage and bacteria growth over time.

Salmon Crudo Recipes to Try at Home

Once you master the basics, try these creative recipes:

• Citrus Crudo – Salmon marinated in orange, lime and lemon with jalapeño and cilantro.

• Wasabi Salmon Crudo – With wasabi, pickled ginger, and sesame seeds.

• Mango Salmon Crudo – Marinated in mango, lime, and chili powder.

• Mediterranean Crudo – Lemony dressing with shallots, olives, and herbs.

• Salmon Poke Crudo – Hawaiian-inspired with soy, sesame oil, and onion.

• Bloody Mary Crudo – With vodka, tomato juice and celery garnish.

Salmon crudo allows high-quality salmon to take center stage with little adornment needed. The thin slices, citrusy dressing, and herbs create a light, refreshing bite packed with pure salmon flavor. This impressive Italian-origin appetizer or main course has earned its place in fine dining and home kitchens. Follow proper handling and use ultra-fresh sushi-grade salmon, and crudo is a safe, elegant way to enjoy superb salmon.

So next time you spot salmon crudo on a restaurant menu, you’ll know exactly what’s in store with this sublime raw fish dish.

Crudo, meaning “raw” in Italian, refers to raw seafood dishes, particularly raw fish, that are lightly dressed and seasoned.