This salmon crudo is my new obsession. Melt-in-your-mouth raw salmon, creamy avocado, and a citrusy dressing so good you’ll want to drink it — it’s light, elegant, and absolutely irresistible.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Appetizers You Might Like
Salmon crudo is an Italian-inspired dish that celebrates the beauty of raw fish—simple, fresh, and bursting with flavor. “Crudo” means “raw” in Italian, and like Japanese sashimi or Peruvian ceviche, it’s all about letting high-quality seafood shine.
In my crudo recipe, buttery salmon is paired with a bright, citrusy dressing that slightly “cooks” the fish, giving it a delicate texture while keeping it light and fresh. Creamy avocado, a little heat from chili, and the bite of red onion round out the flavors for a perfectly balanced dish.
My partner and I had a quick taste after the shoot and, well… let’s just say there were no leftovers. Whether it’s for a light summer lunch or a fancy holiday appetizer, this dish is fresh, vibrant, and looks impressive without much effort.
Oh, and it’s full of healthy fats (hello Omega-3s), high in protein, low in carbs, and gluten-free (just check that soy sauce). Try it and I hope you love it as much as I do.
👩🍳 You might also like these salmon recipes: gluten-free blinis with smoked salmon, Mediterranean salmon bowls, salmon Niçoise salad, orange teriyaki salmon, salmon bites with sticky sweet chili soy glaze, or baked salmon fillets.
What You’ll Need
Here is what you’ll need for this salmon crudo recipe. Find the full measurements in the recipe card below.
- Salmon – Sashimi-grade is key here! Look for firm fillets with minimal fat. Can’t get sashimi-grade, talk to your fishmonger about the recipe and get them to pick the freshest, leanest fillet. No salmon? Try yellowtail, tuna, king fish or even scallops.
- Avocado – Adds that creamy, nutty contrast. Feel free to leave this out or add thinly sliced cucumber or radish.
- Red onion and chili – For a sharp, spicy bite.
- Citrus dressing (orange, lemon, and lime) – A bright, sweet-tangy mix that enhances every bite. Freshly squeezed juice is best! If you don’t have an orange, add extra lemon/lime juice + a pinch of sugar.
- Olive oil – A drizzle adds richness.
- Soy sauce and sugar – The umami and a touch of sweetness to round it all out.
- Herbs – Basil, cilantro, or dill for a little fresh pop.
- Serve it with toasted bread, crackers, or even tortilla chips for scooping.
How To Make Salmon Crudo
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this salmon crudo.
- Pop the salmon in the freezer for about an hour to firm it up. This makes slicing so much easier.
- Make the dressing: citrus zest, fresh juices, olive oil, soy sauce, sugar, salt, and red onion. Let it sit to mellow out the onions.
- Thinly slice the salmon, avocado, and chili.
- Assemble: spoon some dressing onto a platter, layer with avocado, then arrange the salmon on top. Drizzle with more dressing, sprinkle with chili and herbs, add flaky salt, and serve with toasted bread or crackers.
Watch The Video
Tips & Tricks
- Freshness is everything! Sashimi-grade fish is a must. If it smells fishy, it’s a no-go. Also avoid fatty bits of salmon, it’s not very nice in a crudo recipe. Don’t skip the freezing step; it makes slicing the salmon paper-thin way easier.
- Balancing flavors – taste the dressing and adjust as needed. Too tangy? A pinch more sugar. Not bright enough? More lime.
- Storage tips: Honestly, this dish is best eaten fresh. If you must store leftovers, keep them in an airtight container in the fridge for a few hours max—but don’t expect the same texture!
- Make-Ahead Tips: Dressing can be made a day ahead and stored in the fridge. Slice salmon just before serving for best texture. If prepping ahead, keep it chilled and covered. Have everything prepped and ready, then plate just before serving.
Serving Suggestions
- As an elegant seafood appetizer for Easter, Christmas, or New Year’s Eve.
- For a light summer lunch with a glass of chilled white wine or bubbles
- With toasted baguette slices, crackers, or even corn chips for scooping.
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Ingredients
- 7-8 oz raw salmon sashimi-grade, thinly sliced, about 200-220 grams
For the dressing:
- 1 teaspoon citrus zest (orange, lemon, lime)
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon olive oil plus extra for drizzling
- ½ red onion finely diced
- 1 teaspoon sugar
- 2 teaspoons light soy sauce
- ¼ teaspoon salt plus flaky salt for finishing
For the toppings:
- ½ red chili thinly sliced, like Serrano or Jalapeno, choose mild
- ½ avocado thinly sliced
- A few basil leaves sliced (or cilantro/dill)
Instructions
- Freeze the salmon. Place the fillet in a sealed bag or container and freeze for 30-60 minutes until firm.
- Make the dressing. In a small bowl, combine the citrus zest, juices, olive oil, soy sauce, sugar, salt, and red onion. Stir well and let sit.
- Slice everything. Once the salmon is firm, slice it thinly. Slice the avocado and chili as well.
- Assemble. Spread some dressing on a plate. Arrange avocado and salmon slices on top.
- Finish & serve. Drizzle more dressing over everything. Sprinkle chili, herbs, and flaky salt. Add a final drizzle of olive oil. Serve with toasted bread or crackers.
Video
Notes
- Freshness is everything! Sashimi-grade fish is a must. If it smells fishy, it’s a no-go. Also avoid fatty bits of salmon, it’s not very nice in a crudo recipe.
- Don’t skip the freezing step; it makes slicing the salmon paper-thin way easier.
- Balancing flavors – taste your dressing and adjust as needed. Too tangy? A pinch more sugar. Not bright enough? More lime.
- Storage tips: Honestly, this dish is best eaten fresh. If you must store leftovers, keep them in an airtight container in the fridge for a few hours max—but don’t expect the same texture!
- Make-Ahead Tips: Dressing can be made a day ahead and stored in the fridge. Slice salmon just before serving for best texture. If prepping ahead, keep it chilled and covered. Have everything prepped and ready, then plate just before serving.
Nutrition
FAQs
Crudo means “raw” in Italian, and salmon crudo is thinly sliced raw salmon dressed with a flavorful sauce—kind of like ceviche, but without the long marination.
Yes! But only if it’s sashimi-grade or super fresh. Always buy from a trusted source.
Tuna, hamachi (yellowtail), scallops, or even sea bass work beautifully.
The dressing can be made a day ahead, but salmon is best sliced just before serving.
Tried this twice. The origonal way, and also replacing lime with more lemon. To me, it is landslides better, without lime, and adding equivalent lemon juice and zest. You should test it out! This dish is marvelous.