Dessert

Salmon Crudo Recipe

ByThomas Greene January 9, 2026January 9, 2026

Introduction

Salmon Crudo is a fresh and elegant dish that highlights the delicate flavor of sushi-grade salmon. With a tangy herb sauce and crisp cucumber, it’s a perfect appetizer or light meal that’s quick to prepare and full of vibrant taste.

A white bowl holds a fresh layered dish starting with thinly sliced cucumber rounds forming the bottom layer with a green and watery texture. On top are rich orange slices of raw salmon arranged in a circular pattern, glistening with a light dressing. The salmon is sprinkled with finely chopped herbs and small bits of onion, adding green and purple specks on the surface. Thin white lines of creamy sauce are drizzled over the salmon, and small green sprouts are scattered on top, giving a fresh and lively look. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz sushi-grade salmon
2 small shallots (or 1 large shallot)
3 tbsp capers
2 tbsp caper brine
1 tbsp tamari
1 tsp Dijon mustard
2 tbsp chives
2 tbsp dill
1/2 lemon, juiced
1/4 cup olive oil
2 Persian cucumbers, thinly sliced
Japanese mayo, to taste (for topping)
Micro arugula, to taste (for topping)
Flaky sea salt, to taste (for topping)

Instructions

Step 1: Finely chop the shallots and capers together, then use the back of your knife to mash them into a paste.
Step 2: In a bowl, combine the shallot and caper paste with chives, dill, Dijon mustard, tamari, caper brine, and lemon juice. Drizzle in the olive oil while mixing to form the sauce.
Step 3: Slice the salmon and cucumbers thinly.
Step 4: Arrange the cucumber slices on a plate, then layer the salmon on top. Drizzle the prepared sauce over the salmon.
Step 5: Add a dollop of Japanese mayo to balance the acidity, then sprinkle micro arugula and flaky sea salt over the dish to finish.

Tips & Variations

Use sushi-grade salmon for the safest and best-tasting crudo experience.
For extra freshness, chill the salmon before slicing.
Substitute tamari with soy sauce if needed, but tamari adds a richer flavor with less salt.
Try adding a splash of yuzu juice instead of lemon for a citrus twist.

Storage

Salmon crudo is best enjoyed fresh. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 24 hours. Avoid storing the salmon with the sauce to preserve texture; add the sauce just before serving. Reheating is not recommended as it will alter the delicate raw salmon texture.

How to Serve

The dish is served in a white bowl with a base layer of thin, green cucumber slices arranged neatly in a circle. On top of this lies a layer of vibrant orange salmon pieces, cut into triangular chunks and laid out evenly. The salmon is covered with a mix of finely chopped herbs and onions, all glistening with a light, oily sauce. White cream or dressing is drizzled in thin lines across the top, adding a smooth texture. Fresh green sprouts are scattered over, giving the dish a fresh and lively look. The whole bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salmon instead of sushi-grade?

For raw preparations like crudo, it’s important to use sushi-grade salmon to reduce the risk of foodborne illness and ensure the freshest flavor and texture.

What can I substitute for Japanese mayo?

If Japanese mayo isn’t available, you can use a high-quality regular mayo or a mix of mayo with a touch of rice vinegar or lemon juice to mimic its tangy flavor.