Salmon Crudo is a simple, elegant appetizer that's sure to impress. It comes together in just minutes, and is tasty, gluten free, AND keto!
With tender fresh slices of salmon dressed up with the perfect balance of citrus juices and other fresh flavors, salmon crudo makes a perfect appetizer.. But is also a great option for a light lunch!
The luxurious texture of the thinly sliced salmon, the elegant presentation, and delicious flavors, it’s a dish that’s sure to impress your dinner guests.
The thing is... as elegant as it is, it takes only a few minutes to throw together!
It’s also gluten free AND keto friendly, so it’s an incredibly inclusive offering.
A lot of great flavours, textures, and colours, with minimal effort.
Gotta love it!
Note: I also have a fantastic recipe for Tuna Crudo, though it's slightly less low carb than this one.
Anyway, let’s get to some useful info for making it...
This recipe uses a few simple items that should be easy to find in any larger grocery store.
I’ve got a few notes for you on some of the key ingredients:
Because you’re using raw fish in this quick salmon crudo, the freshness of the fish is absolutely essential.
The thing is, it can’t be *technically* “fresh” fish - in the “never frozen” sense.
When it comes to sushi / sashimi grade salmon, you’re looking for high quality salmon that was quickly frozen to a specific temperature VERY shortly after being caught.
This is key, as the freezing is what kills off the potential for parasites in fresh salmon.
Never-frozen salmon cannot be sold as sushi grade, as it won’t be safe to use in a raw salmon dish.
In terms of type, I prefer wild salmon to farmed, and generally tend to use sockeye salmon when making any kind of salmon crudo or salmon carpaccio.
I love the bright red color and buttery texture of the sockeye salmon.
Given that the thin slices of salmon are the focus of the recipe, I like that burst of colour.
Fresh Lemon Juice
I usually use lemon juice for making salmon crudo - I like it best with this flavour profile.
I’ll usually zest a fresh lemon, save the lemon zest for garnish, then juice the lemon for use in the dressing.
That said, you can play around with it, if you like.
Lime juice or calamansi juice are other great options to hit those citrus notes, and rice vinegar also works well, in a pinch.
When I’m feeling lazy, I’ll just use a little Kosher salt in the dressing, and call it a day.
If I’m feeling fancy, I’ll sprinkle some flaky salt on top, as well, usually Sea Salt Flakes .
Maldon Salt Flakes are a popular option.
Rounding out this recipe, you will need:
... I just don’t have anything to add, as far as these last few ingredients go! Pretty simple, right?
How to Make Salmon Crudo
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
Zest and juice the lemon, set the zest aside for now.
Prepare your other toppings - chop the parsley and dill, thinly slice the red onions, and strain your capers.
Thinly slice salmon - about ⅛-1/4" thick. Blot each piece of salmon with paper towel, then arrange on your serving platter. (See cutting tips, below!)
Garnish salmon pieces with red onion, capers, dill, and parsley, and a pinch of sea salt, if you’d like.
Drizzle with the dressing, serve immediately.
Freezing the Salmon for 10-15 minutes or so makes it easier to cut cleanly and evenly. I’ll usually trim it and wrap in plastic wrap, before freezing.
Use a thin, very sharp knife to cut the salmon. If possible, a sushi knife - but a sharp chef’s knife will work.
Don’t use a sawing motion when cutting the salmon - Make each cut in one motion, either towards or away from you, sliding the knife across and gently downward towards your cutting board as you go.
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Low Carb Keto Chirashi Bowl
Grilled Cilantro Lime Shrimp
Crunchy Keto Coconut Shrimp
Keto Crab Cakes
Keto Clam Chowder
Low Carb Shrimp Curry
Hot Smoked Sockeye Salmon
Pesto Shrimp Palmini
Low Carb Spinach Feta Salmon Pinwheels
Seared Scallops with Dijon Wine Sauce
Tuna Poke Bowl
Baked Sesame Ginger Salmon [Keto]
Keto Fish Cakes & Tartar Sauce
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- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- ½ teaspoon Ground black pepper
- ½ teaspoon Salt
- ½ English cucumber
- ½ lb Sushi grade salmon we used sockeye salmon
- ¼ Small Red onion thinly sliced
- 1-2 tablespoon Capers
- 1 tablespoon finely chopped Fresh Dill
- 2 teaspoon finely chopped Italian Parsley
- Zest and juice the lemon, set the zest aside for now.
- In a small mixing bowl, whisk together 2 tablespoon of the juice, with the olive oil, pepper, and salt. Set aside.
- Thinly slice your cucumber, arrange the slices on your serving platter.
- Thinly slice the salmon - about ⅛-1/4" thick - arrange on your serving platter. Drizzle with the dressing.
- Garnish with red onion, capers, dill, and parsley.
- Serve immediately.