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    Home » Recipes » Seafood

    Salmon Crudo

    Published: Jun 5, 2023

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    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!

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

    It’s been a while since I posted a raw salmon recipe - I think my Spicy Salmon Poke Bowl was the most recent one - so I figure it’s time to share my salmon crudo recipe!

    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.

    My version of the classic Italian appetizer uses a very basic vinaigrette to dress the fish, then garnishes it with onion, capers, dill, and parsley.

    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...

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

    Ingredients

    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:

    Sushi-Grade Salmon

    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.

    Salt

    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.

    Everything Else

    Rounding out this recipe, you will need:

    English Cucumber
    Red Onion
    Extra Virgin Olive Oil
    Fresh Dill
    Italian Parsley
    Capers
    Ground Black Pepper

    ... I just don’t have anything to add, as far as these last few ingredients go! Pretty simple, right?

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

    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.

    A 2 part image showing a plate of the prepared toppings, and a cutting board with thinly sliced cucumber on it.

    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!)

    A 2 part image showing a sushi knife cutting thin slices off a partially frozen sockeye salmon fillet.

    Slice your cucumber into very thin slices, arrange the slices on your serving platter.

    Garnish salmon pieces with red onion, capers, dill, and parsley, and a pinch of sea salt, if you’d like.

    A 5 part image showing the cucumber slices being arranged on a plate in concentric circles, topped with salmon, and then garnished with the various toppings.

    In a small bowl, whisk together 2 tablespoon of the juice, with the olive oil, pepper, and salt.

    Drizzle with the dressing, serve immediately.

    A 2 part image showing the dressing being whisked in a small bowl and poured over the crudo.

    Cutting tips

    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.

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

    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
    Keto Jambalaya
    Hot Smoked Sockeye Salmon
    Pesto Shrimp Palmini
    Low Carb Spinach Feta Salmon Pinwheels
    Keto Sushi
    Seared Scallops with Dijon Wine Sauce
    Tuna Poke Bowl
    Baked Sesame Ginger Salmon [Keto]
    Keto Cod au Gratin
    Keto Fish Cakes & Tartar Sauce

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.
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    5 from 1 vote

    Salmon Crudo

    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!
    Prep Time10 minutes mins
    Freezing time10 minutes mins
    Total Time20 minutes mins
    Course: Appetizer, Snack
    Cuisine: Italian
    Diet: Diabetic, Gluten Free, Low Lactose
    Servings: 4 As an appetizer, 2 as a light meal
    Calories: 154kcal

    Equipment

    • Sushi Knife

    Ingredients

    Dressing:

    • 2 tablespoon Lemon juice
    • 2 tablespoon Olive oil
    • ½ teaspoon Ground black pepper
    • ½ teaspoon Salt

    Crudo:

    • 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

    Instructions

    • 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.

    Notes

    Cutting tips
    Freezing the Salmon for 10-15 minutes or so makes it easier to cut cleanly and evenly.
    Use a thin, very sharp knife to cut the salmon. If possible, a sushi knife.
    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 as you go.

    Nutrition

    Calories: 154kcal | Carbohydrates: 3g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 372mg | Potassium: 356mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

    A plate of salmon crudo, topped with lemon zest, dill, capers, and parsley, on a bed of cucumber slices.

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