Elevate your appetizer game with this Salmon Crudo recipe! Fresh, thinly sliced salmon drizzled with extra virgin olive oil, lemon, and Italian flavours for a light, elegant dish. Perfect for seafood lovers!
I can’t think of a time (in recent years) when the boyfriend and I have gone out for sushi and not ordered the sashimi. Whether it’s tuna sashimi or salmon sashimi, it’s one of those non-negotiable menu items—we don’t even have to discuss it. As die-hard lovers of all things sashimi and fresh raw fish, it’s just our unwritten little rule: SASHIMI WILL BE HAD. And, of course, thoroughly enjoyed.
Now, I say ‘in recent years’ because—shameful as it is to admit—there was definitely a time in my life when I swore up and down that I’d rather eat anything than raw fish. I think I owe my years of travel for changing that—and wow, am I thankful! I would have been missing out on a whole lotta melt-in-your-mouth deliciousness that you just can’t get from many other things!
I’m not going to lie, though—almost every single time we make it ourselves at home, we douse our fresh sushi-grade fish in some soy sauce and green onions, and call it a day. It must be the influence of all those sushi restaurants we’ve been to, but going Italian-style (even as a proud Italian) doesn’t usually cross my mind.
Until this week, that is. I went to a local Italian restaurant that had something very similar to this salmon crudo recipe on their menu. And as soon as we saw it, the boyfriend and I didn’t even have to discuss ordering it—sashimi and crudo practically go hand in hand! Let’s just say, after one small bite, I knew I had to recreate it at home.
So, here we are—taking a classic sushi favourite and giving it a little Italian twist (Nonna would be proud…). This salmon crudo is the perfect combination of fresh, simple, and packed with flavour. It’s light, it’s elegant, and honestly? It’s the kind of dish that makes you feel fancy without even trying. You’ll be craving it all the time—trust me, once you make it, you’ll be hooked!
No pun intended.
WHAT YOU’LL NEED TO MAKE ITALIAN-STYLE SALMON CRUDO AT HOME
This salmon crudo recipe is all about keeping things simple yet bursting with flavour. The fresh sushi-grade salmon is the star of the show, but we’re giving it some extra love with high-quality olive oil, zesty lemon, and a few classic Italian touches. The ingredients come together to create a dish that’s light, refreshing, and absolutely irresistible—perfect for seafood lovers or anyone looking to elevate their appetizer game. Here’s what you’ll need to make it in a little bit more detail:
- Sushi-Grade Salmon: Fresh is everything when it comes to crudo! Sushi-grade salmon means it’s been properly handled to be safe for raw consumption, and its flavour is the star of the show. Tender, buttery, and melt-in-your-mouth delicious, sushi-grade salmon is cut into delicate slices, allowing the natural richness of the fish to shine. It’s the foundation of this dish, so make sure it’s top quality!
- Extra Virgin Olive Oil: In Italy, they don’t mess around with olive oil. For this dish, extra virgin olive oil is your go-to. This high-quality oil brings richness and a slight peppery taste that perfectly complements the fish. Drizzle it over your salmon for that silky, luxurious finish, and let the oil enhance the freshness of the fish in the most simple, yet flavourful way. Therefore, DO NOT substitute any other oil for this recipe!
- Lemon Juice: Adds that bright, citrusy zing you can’t beat. The acid cuts through the richness of the salmon and olive oil, bringing all the flavours into perfect harmony.
- Balsamic Vinegar: Here’s where things get interesting! Just a touch adds a little depth and complexity with its sweet and tangy notes. It’s a signature Italian ingredient that makes everything pop without being overpowering. Think of it as the secret weapon that takes this dish from good to wow.
- Honey: A tiny bit of honey is the perfect complement to the balsamic vinegar. The subtle sweetness balances the acidity of the lemon and balsamic, and ties everything together beautifully. It’s an Italian classic—adding just the right amount of sweetness to elevate the flavours.
- Fresh Basil: Brings that unmistakable Italian aroma. It’s a herb that’ll make your kitchen smell amazing, and it adds a pop of colour and flavour to the dish. With its peppery and slightly sweet notes, fresh basil is the perfect herb to cut through the richness of the fish.
- Lemon Zest: The secret to that extra zing you can’t stop craving. A little zest adds a bright, fragrant kick that makes this dish feel fresh and exciting. It’s the perfect finishing touch to keep everything feeling light and zesty.
- Capers: Bring just the right amount of briny saltiness that contrasts perfectly with the delicate salmon. These little buds pack a punch of flavour and add an extra layer of depth to the dish, giving it that authentic Italian flair.
- Black Pepper: Adds a little warmth and complexity to the dish. It’s the perfect seasoning to round out all those fresh, bold flavours. Plus, freshly cracked pepper gives it that extra burst of flavour that you just don’t get from pre-ground.
- Salt: A must in any Italian dish. It helps to enhance all the flavours in the crudo and balances out the sweetness and acidity. A pinch goes a long way in bringing everything together and highlighting the freshness of the salmon.
- Pine Nuts: Add that beautiful crunch and nutty flavour that makes this dish even more satisfying. Toast them lightly to bring out their full flavour, and you’ll get that perfect balance of textures—tender fish, crisp greens, and a nice bite from the pine nuts.
- Red Onion: An optional addition, but it’s the perfect way to add a touch of sharpness and a pop of colour. Thin slices give just the right amount of bite without overpowering the salmon. If you love a little onion kick, go for it!
- Arugula: Bring an extra burst of freshness to the plate. These greens add a peppery kick and a vibrant pop of colour, making the dish look as good as it tastes. Plus, they’re the perfect way to finish off your crudo with that light, crisp crunch. You can use microgreens instead, if you prefer.
HOW TO MAKE SALMON CRUDO (KEY TIPS)
You can find full instructions for how to make this Italian-style salmon sashimi in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh, sushi-grade salmon. The key to any good crudo is the freshness of the fish. Always go for sushi-grade salmon, which has been handled and stored properly for raw consumption. Freshness is everything—don’t settle for anything less than the best quality you can find. If you’re unsure, ask your fishmonger to help you pick out the freshest option.
- Slice thinly, but not too thin. When slicing your salmon, make sure you cut it into thin, even slices—not paper-thin, but thin enough to melt in your mouth. A sharp knife will make all the difference here. You want the slices to be delicate, but still substantial enough to hold up with the other ingredients.
- Chill your salmon before slicing. For easier slicing, pop your salmon in the fridge for 15-20 minutes before you cut it. Chilled fish is firmer and easier to slice cleanly without it falling apart. Plus, the cool temperature will keep your crudo refreshing.
- Use high-quality olive oil. Don’t skimp on the olive oil! Extra virgin olive oil is essential in this recipe. It’s the base for the dressing, and the high-quality oil will give your crudo a smooth, rich flavour that makes the dish pop. Trust me, you’ll be able to taste the difference!
- Balance the acidity. The lemon juice and balsamic vinegar bring acidity to the dish, so make sure you’re balancing it right. You want just enough to brighten the salmon without overpowering its natural flavour. Taste as you go and adjust the lemon and vinegar to your liking—more if you want a punch, less if you prefer it milder.
- Fresh herbs are a must! Fresh basil and lemon zest are the stars of the show in this dish. They’ll bring that aromatic, fragrant pop that makes each bite feel like sunshine. Don’t use dried herbs—fresh is key to making this dish sing!
- Toast pine nuts for extra flavour. Toasting your pine nuts before adding them to the crudo is a game-changer. Lightly toast them in a dry pan until golden brown to bring out their rich, nutty flavour and enhance their crunch. Just make sure to keep an eye on them so they don’t burn!
- Taste as you go. Like any great Italian dish, this crudo recipe is all about balancing the flavours. Mix the lemon juice, olive oil, honey, and balsamic vinegar, then taste and adjust until the sweetness, acidity, and richness are perfect. If it needs a little more salt, pepper, or honey, now’s the time to adjust.
- Don’t skip the garnishes. The garnishes are more than just for decoration—they elevate the flavour and texture of the dish! Capers, pine nuts, and fresh greens like arugula or microgreens give your salmon crudo crunch, saltiness, and a peppery kick. Don’t skip them! And be sure to spread them evenly over top for the perfect bite!
- Serve immediately. Salmon crudo is meant to be eaten fresh! After assembling, serve it right away while everything is at its peak flavour. The longer it sits, the more the salmon will begin to oxidize and lose its fresh texture.
FREQUENTLY ASKED QUESTIONS
Salmon crudo is a fresh, raw dish typically made with thinly sliced sushi-grade salmon that’s drizzled with high-quality olive oil, citrus juice, and other flavourful ingredients. You serve the fish raw, showcasing its delicate texture and natural flavours, much like sashimi. The dish is often enhanced with a variety of toppings such as fresh herbs, capers, toasted nuts, and sometimes a touch of balsamic vinegar or honey for sweetness. It’s a light and refreshing appetizer, offering a simple yet elegant way to enjoy the freshness of salmon, often with an Italian-inspired twist.
The main difference between salmon crudo and sashimi lies in their preparation and flavour profiles. While both dishes feature thinly sliced raw salmon, sashimi typically focuses on the pure, unadulterated taste of the fish, often served with minimal garnishes, usually just soy sauce, green onions, and wasabi (see my tuna sashimi recipe!). It’s all about the quality of the fish itself.
Salmon crudo, on the other hand, is an Italian-inspired dish that elevates the raw fish by adding various seasonings and accompaniments like olive oil, lemon, herbs, capers, and sometimes balsamic vinegar or honey. Crudo offers more complexity and a burst of additional flavours, making it a more vibrant and flavourful dish than traditional sashimi.
Crudo and ceviche may seem similar since both feature raw fish, but the key difference is how the fish is treated. Ceviche is marinated in citrus juice, which chemically “cooks” the fish, giving it a firmer texture and an opaque appearance. It’s often mixed with ingredients like onions, peppers, and cilantro for a bright, tangy flavour. In contrast, crudo keeps the fish completely raw, with seasonings enhancing rather than altering its texture. While both are fresh and vibrant, ceviche is more about bold acidity, whereas crudo highlights the pure, delicate taste of the fish.
Salmon crudo is best enjoyed immediately after preparing it, as the freshness of the fish is key to both its flavour and safety. Since it’s served raw, it should not sit out for more than 30–60 minutes at room temperature. If necessary, you can store it in the refrigerator for a short time—no more than a few hours—but the texture and quality will start to degrade. For the best experience, always use the freshest sushi-grade salmon and prepare it just before serving. Leftovers aren’t recommended, as raw fish loses its delicate texture and can become unsafe to eat after prolonged storage.
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SALMON CRUDO
Ingredients
- 1 8 oz. piece Sushi-Grade Fresh Salmon
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Freshly Squeezed Lemon Juice
- 1 tsp Balsamic Vinegar
- 1 tsp Honey
- 1 tbsp Fresh Basil
- ½ tsp Lemon Zest
- Freshly Cracked Pepper to taste
- A Pinch of Sea Salt
- 1 tbsp Pine Nuts toasted
- 1 tbsp Capers drained
- A few Thin Slices of Red Onion optional
- Arugula or Microgreens for garnish
- Lemon Slices for serving
Instructions
- Pat the salmon dry with a clean paper towel to absorb any excess moisture.
- Using a sharp knife, slice the sushi-grade salmon into thin, elegant pieces, about 1/4-inch thick. Arrange the slices on a chilled platter or plate for that crisp presentation.
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and honey.
- Gently drizzle the dressing over the salmon slices, making sure each one gets some. Scatter the toppings evenly over top of the salmon. Season to taste with salt and cracked pepper. Serve cold, next to a bed of arugula or microgreens with some fresh slices of lemon on the side.
Video
Nutrition
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