Salmon crudo is one of my favorite dishes to order at a restaurant. Thinly sliced salmon is arranged on a plate and lightly dressed. If you enjoy raw fish, this one is for you.
Salmon crudo is elegant, refreshing, and you can easily make it at home in mere minutes. This version features raw salmon dressed with Japanese citrus-based soy sauce and a spoonful of chili crisp and fried garlic for a spicy crunch.
This recipe is much easier than my previous recipe because it uses store-bought everything (ponzu, chili crisp and fried garlic). If you have access to sashimi-grade salmon, you’re practically done.
What is Crudo?
Crudo is an Italian term that means raw. It refers to a dish made with raw seafood, most commonly fish, that is cut into bite-sized pieces then lightly dressed before serving.
There are many ways to dress the fish. Italian versions often include olive oil, shallots, and capers.
When served at a sushi restaurant, it is similar to sashimi. But instead of being completely plain like sashimi, the fish is lightly dressed with a savory seasoned soy sauce or a citrus-based soy sauce called ponzu and topped with fresh garnishes such as sliced fresh jalapeños.
What You Will Need to Make Salmon Crudo
- Sashimi-Grade Salmon: You can get sushi-grade salmon or make your own with a salt cure. Buttery, rich, and easy to eat, salmon sashimi is my go-to when it comes to raw fish.
- Store-Bought Ponzu Sauce: I’m using Kikkoman ponzu in this recipe. Using a bottled version saves a lot of time compared to making it from scratch. But if you want to control the flavor more, try my homemade version. This tangy sauce pairs beautifully with a buttery fish, such as salmon.
- Chili Crisp: My favorite chili crisp is the OG brand Lao Gan Ma. It’s inexpensive, widely available in Asian supermarkets and so flavorful!
- Fried Garlic: Make your own or get ready-made fried garlic. This provides a wonderful garlicky crunch to complement that chili crisp.
- Red Chili Peppers or Jalapenos: Thinly sliced green jalapenos are typically used to top the slices of fresh fish in a crudo dish. But I seem to never have jalapenos around, so I’m using red chili peppers from my garden.
Pro Tips for Success
Freeze for easier slicing: If the fish is too soft or your knife isn’t sharp enough, pop it in the freezer for 15 minutes to firm it up; it makes getting those clean, beautiful thin slices much easier.
Adjust ponzu: If the bottled ponzu is too tart (my husband thinks so), balance it with a little light soy sauce so he can stop complaining.
Salmon Crudo with Ponzu & Chili Crisp
- Total Time: 0 hours
- Yield: 3 servings 1x
Description
Easy salmon crudo with store-bought ponzu, chili crisp and fried garlic. It’s a refreshing, restaurant-quality appetizer you can make at home in minutes.
Ingredients
- 1/2 lb sashimi-grade salmon (store-bought or make your own)
- 1 red chili pepper or small jalapeno (thinly sliced)
- 1 green onion/scallion (optional, thinly sliced)
- 3 tablespoons bottled ponzu sauce
- 1 tablespoon your favorite chili crisp/oil
- 1 tablespoon fried garlic
Instructions
- Prepare the salmon: slice the salmon into thin, bite-sized pieces and arrange them on a plate. Top with thinly sliced chili peppers and green onions.
- Make the sauce: Mix the ponzu and chili crisp together, making sure to include some of the chili oil, and stir until well combined.
- Combine it together: Drizzle the sauce evenly over the fish, then finish with a sprinkle of fried garlic. Serve and enjoy!
Notes
Pro tips: Partially freeze salmon for easier slicing. If ponzu sauce is too tart, add a bit of light soy sauce for balance.
- Prep Time: 5 minutes
- Cook Time: No cook
- Category: Appetizer
- Cuisine: Asian, Italian, Japanese
