What is Salmon Crudo?

Crudo translates to raw in Italian, and salmon crudo is simply that—thinly sliced raw salmon served with a flavorful sauce. It resembles sashimi or carpaccio but emphasizes the dressing more prominently.

Traditional Italian crudo is typically dressed with olive oil, lemon, and garnishes like red onion or capers. In this recipe, we take an Asian twist by using a Japanese-inspired ponzu sauce.

What is Ponzu Sauce?

Ponzu is a Japanese citrus-based sauce made from soy sauce and citrus juice, often steeped with bonito flakes for an extra umami flavor. This tangy and savory sauce pairs beautifully with raw fish.

What You Will Need

Raw Fish

• Salmon: Use sushi-grade salmon to ensure it’s safe for raw consumption. Other sushi-grade fish, like yellowtail (hamachi), tuna (maguro or toro), or even scallops (hotate), can also be used.

Homemade Ponzu Sauce

• Light soy sauce: This is the base of the sauce.
• Citrus juice: Lemon, lime, or grapefruit work well, or you can mix them. Yuzu is traditional but may be hard to find fresh; bottled yuzu juice is a good alternative.
• Bonito flakes: These thin shavings of dried fish add depth to the sauce. If unavailable, you can use hondashi powder or omit it for a vegetarian version.
• Mirin: This ingredient adds mild sweetness and complexity. You can substitute it with a mix of rice vinegar and a pinch of sugar or honey.
• Sesame oil: A small amount adds nuttiness and aroma.
• Sugar: This balances the acidity and saltiness of the sauce.

How to Make Salmon Crudo

Step 1: Make the Dressing

If you plan to use zest, remember to zest or grate the citrus before juicing it. In a small saucepan, combine the soy sauce, mirin, sesame oil, bonito flakes, and sugar. Bring to a gentle boil, then remove from heat. Let it steep for 5 minutes to infuse the flavors, then strain out the bonito flakes. Once cooled slightly, stir in the citrus juice. Taste and add a small amount of filtered water if needed.

Step 2: Prepare the Salmon and Garnish

Thinly slice the sushi-grade salmon into sashimi and arrange the slices on a plate. Thinly slice the jalapeño and set aside.

Step 3: Assemble and Serve

When ready to serve, spoon the dressing over the salmon slices, top with sliced jalapeños and grated lemon zest, and enjoy.

FAQs

Can I Make the Dressing Ahead?

Yes, you can prepare the dressing in advance and store it in an airtight container in the fridge for up to 3 days.

What Other Garnishes Can I Use?

Enhance your dish with thinly sliced radish, often served with sashimi in sushi restaurants. Microgreens can add a fresh touch, or you can sprinkle toasted sesame seeds for added texture and color.