Salmon Crudo Citrus Soy

Salmon Crudo with Citrus Soy Dressing is one of those dishes that instantly feels like a restaurant treat yet is so simple to craft at home. The combination of rich salmon and zesty citrus dressing is both elegant and deeply satisfying, making this recipe an unforgettable starter or light bite. Whenever I prepare this crudo, my friends are stunned by the fresh flavors and always ask for the recipe.

The burst of citrus with silky salmon made this a party favorite at my house last summer and everyone who tried it went back for seconds

Ingredients

• Sushi grade raw salmon: This is crucial for texture and flavor go to a trusted fishmonger and ask specifically for sushi grade
• Shallot: Gives gentle aromatic heat and a subtle crunch pick very small firm shallots with shiny skin
• Extra virgin olive oil: Brings richness and silkiness choose high quality oil with fruity aroma
• Lemon: Juicy acidity brightens the dish use fresh unsqueezed lemons for the most vibrant flavor
• Lime: Adds a tangy zip in balance with lemon look for limes that feel heavy for their size
• Soy sauce or tamari: For gluten free depth of umami flavor opt for low sodium if desired and taste before adding salt

Step-by-Step Instructions

Prep the Shallot:

Mince a very small shallot as finely as possible aiming for tiny even pieces this ensures delicate texture without overpowering

Juice the Citrus:

Juice half a lemon and half a lime using your hand or a reamer and strain out any seeds for smoothness

Prepare the Salmon:

If your salmon is not already sliced use a very sharp knife to cut pieces about one quarter inch thick slicing against the grain ensures tender texture

Make the Dressing:

Combine minced shallot citrus juices and soy sauce in a measuring cup or bowl then whisk briskly so the flavors meld and shallot infuses the liquid

Start the Plating:

Drizzle one tablespoon of olive oil on the base of your serving plate swirling it to lightly coat the surface

Arrange the Salmon:

Lay the salmon slices gracefully atop the olive oil arranging them in overlapping layers for an appealing presentation

Add More Olive Oil:

Trickle the remaining olive oil over the salmon aiming to coat each piece lightly for a glossy finish

Dress the Plate:

Gently pour the citrus soy shallot dressing around the edge of the salmon so every bite gets a hint of flavor as you scoop

Garnish:

Top with thin sliced scallions chives or microgreens to add freshness color and more layer of flavor

Optional Finishing Touch:

A small sprinkle of flaky salt can be added just before serving for a refined crunch

Chill and Serve:

Serve immediately while everything is cold and fresh for the crispest taste and texture

My favorite part of this dish is the way lemon and lime play off the savoriness of raw salmon it reminds me of seaside trips with my family where we would sample crudo at cozy cafes by the water. The use of sushi grade salmon is a must and takes this simple recipe from good to unforgettable

How to Store Leftovers

While this salmon crudo is best eaten fresh chilled and within minutes of making if you do have leftovers place them in a tightly sealed container in the coldest part of your refrigerator Eat within a few hours for the best taste and never leave raw fish out at room temperature for long periods

Ingredient Swaps

You can easily adapt this recipe with what you have If you cannot find sushi grade salmon tuna yellowtail or even scallops work beautifully For added pop try grapefruit juice in place of lime or a dash of yuzu if you have it to take the dressing in a slightly different direction

How to Serve

Serve this crudo as a refined appetizer with thin slices of baguette or crispy rice crackers For a larger presentation place it atop baby greens and spoon extra dressing around the edges This pairs especially well with crisp dry white wines

Cultural Notes

Crudo meaning raw in Italian speaks to a culinary tradition spanning Italy and Japan as both cultures honor the natural taste of pristine seafood This version brings in bright citrus and soy in a nod to Japanese flavors and modern fusion trends I love imagining how global influences can come alive on one plate

Once you make salmon crudo at home you will likely crave it again and again I can still remember the first time I prepared it for friends and how surprised I was at how quickly everyone gathered in the kitchen to admire the assembly It is a celebration of bright clean flavors that never fails to make the meal feel extra special

Recipe Q&A

→ What kind of salmon works best?

Sushi-grade salmon is ideal for raw preparations. Look for fresh, high-quality fillets from a trusted source.

→ Can I substitute the citrus juices?

You can use orange juice for a sweeter twist or yuzu juice for a more exotic flavor, but lemon and lime offer classic brightness.

→ How should the salmon be sliced?

Use a sharp knife to slice the fillet thinly, about 1/4 inch thick, cutting against the grain for the best texture.

→ Is there a gluten-free option?

Use tamari instead of regular soy sauce for a gluten-free preparation without changing the flavor profile.

→ How should this dish be served?

Arrange chilled slices on a plate, drizzle with dressing, and eat immediately to preserve freshness and texture.

→ What are good garnish options?

Try sliced scallions, chives, micro-greens, or a sprinkle of flaky salt to add freshness and visual appeal.