Name: Salmon Crudo with Soy Sesame Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 11 ounces sushi-grade salmon; 1 shallot, thinly sliced; ½ lime; Flaky salt, to taste; Freshly grated black pepper, to taste; 2 tbsp chopped cilantro leaves; 1 small garlic clove, minced; 1 tsp grated ginger; 4 tbsp olive oil; 1 tbsp toasted sesame oil; 3 tbsp low sodium soy sauce; 1 tbsp mirin; ½ tbsp sriracha, more to taste

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Introduction

Salmon Crudo with Soy Sesame Dressing is a fresh and flavorful dish perfect for warm days or elegant starters. This no-cook recipe highlights delicate sushi-grade salmon paired with a tangy, savory dressing that elevates its natural taste.

A white bowl filled with several pieces of bright orange raw salmon slices, some folded and others laid flat, topped with thin light pink onion rings scattered evenly, small green cilantro leaves, a halved lime piece with a bright green peel and pale yellow inside placed near the center, all soaked in a light brown, oily dressing sprinkled with coarse black pepper. A silver spoon rests on the right edge of the bowl, partially immersed in the salmon and dressing, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces sushi-grade salmon
1 shallot, thinly sliced
½ lime
Flaky salt
Freshly grated black pepper
2 tablespoons chopped cilantro leaves

Soy Sesame Dressing:
1 small garlic clove, minced
1 teaspoon grated ginger
4 tablespoons olive oil
1 tablespoon toasted sesame oil
3 tablespoons low sodium soy sauce
1 tablespoon mirin
½ tablespoon sriracha, more to taste

Instructions

Step 1: To make the soy sesame dressing, combine the minced garlic, grated ginger, olive oil, toasted sesame oil, soy sauce, mirin, and sriracha in a small bowl. Mix well and set aside.
Step 2: Arrange the salmon slices neatly on a serving plate and top with the thinly sliced shallots.
Step 3: Pour the prepared soy sesame dressing evenly over the salmon and shallots.
Step 4: Squeeze fresh lime juice over the dish, then sprinkle with flaky salt, freshly grated black pepper, and chopped cilantro leaves.
Step 5: Serve immediately for the best fresh flavor and texture.

Tips & Variations

Use the freshest sushi-grade salmon available to ensure safety and the best texture.
Add thin slices of avocado or cucumber for extra freshness and crunch.
If you prefer less heat, reduce or omit the sriracha in the dressing.
For a citrus twist, try adding a splash of yuzu juice instead of lime.

Storage

This dish is best enjoyed immediately due to the delicate nature of raw salmon. If you must store leftovers, cover tightly and refrigerate for up to 24 hours. Reheat is not recommended; serve cold for the best taste and safety.

How to Serve

A white bowl holds several thin slices of raw salmon, arranged in a loose overlapping circle, showing their bright orange-pink color with smooth texture and subtle white marbling. On top of the salmon are thin rings of pale pink shallots and small green cilantro leaves scattered around. In the center, there is a partly squeezed lime wedge with vibrant green skin and pale juicy inside. The dish is lightly coated with a shiny, golden oil or sauce that pools at the bottom, and small bits of ground black pepper are sprinkled on the salmon, adding dark specks. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked salmon instead of raw salmon?

This recipe is designed for raw, sushi-grade salmon to maintain its fresh texture and flavor. Using cooked salmon will change the dish’s character and is not recommended for crudo.

What can I substitute for mirin if I don’t have it?

You can substitute mirin with a mixture of rice vinegar and a bit of sugar, or use a dry white wine with a pinch of sugar to mimic its sweetness and acidity.