Salmon Crudo with Citrus Soy Dressing

Salmon Crudo with Citrus Soy Dressing
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This salmon crudo recipe is the perfect easy appetizer! It looks and tastes so impressive, yet there is NO cooking involved – it’s so simple! Bathing in a citrus soy dressing, this is to die for.

This salmon crudo recipe is an Italian-ish spin on raw salmon. With shallot, lime, lemon, olive oil, and a bit of soy sauce, the flavors of this dressing compliment the sushi-grade salmon so well.

So, what is the difference between a crudo and sashimi, carpaccio, ceviche, aguachile, or tartare? Well, first of all, crudo is the Italian and Spanish term for “raw.” A crudo is a dish that originated in Italy and Spain, and it uses raw fish along with olive oil and, usually, citrus.

Unlike ceviche, crudo is not “cooked” by marinating in the citrus juices, though it will begin to if it sits for too long.

Crudo doesn’t have a specific shape, flavor, or style, so it really is a loose term to cover anything that is raw and dressed.

How To Make This Recipe


  • Sharp Knife
  • Whisk
  • Citrus Juicer


  • 6-8 oz. Raw salmon sliced, sushi-grade is best
  • 1 Shallot very small, minced finely
  • 2 tablespoon Extra Virgin Olive Oil high quality EVOO
  • ½ Lemon juiced, about 2 tbsp
  • ½ Lime juiced, about 2 tbsp
  • 1 tablespoon Soy sauce or tamari for GF


  1. Begin by mincing a small shallot as finely as possible.
  2. Next, juice ½ lemon and ½ a lime.
  3. If your salmon is not pre-sliced, carefully use a sharp knife to slice against the grain (aka perpendicular to the white lines). Slices should be around ¼ inch thick or so.
  4. In a measuring cup or mixing bowl, add the shallot, juices, and soy sauce. Whisk together.
  5. To your serving plate, drizzle one tablespoon of olive oil on the base of the plate.
  6. Then, lay the salmon on top of the oil in a visually pleasing arrangement.
  7. Drizzle the other tablespoon (or more) of olive oil on top of the fish.
  8. Gently pour in the dressing so that it is around (but not on top of) the salmon pieces.
  9. Garnish with sliced scallions, chives, or micro-greens.
  10. Optionally top with flaky salt.
  11. Enjoy chilled and serve immediately.


  • Be sure to keep the salmon chilled until you’re ready to prepare it. Then serve the salmon crudo immediately so that the citrus doesn’t have time to denature or “cook” the fish!
  • Taste the dressing before adding it. It is very citrus-forward and if it is too tart for you, add a small amount of honey or agave and combine. If it’s still too sour, add a tiny pinch of baking soda to neutralize it!
  • Because this dish involves no cooking, the quality of the ingredients is really important. Use a high quality olive oil and soy sauce, and squeeze the citrus fresh!


Calories: 175kcal | Carbohydrates: 2g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 361mg | Potassium: 329mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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