Salmon Crudo with Homemade Ponzu Sauce

I love salmon crudo, and I usually order it at my favorite sushi spot. But it’s getting expensive out there so let’s make it at home.

If you love sashimi, carpaccio, or ceviche, you too will love crudo. It is an elegant-looking appetizer yet it comes together in under 15 minutes.

For this recipe, I’m replicating my favorite version using sashimi-grade salmon and pairing it with a citrusy, soy-based ponzu sauce.

It’s usually dressed with a few slices of fresh jalapeño (I was out, so pickled jalapeños it is) and a touch of freshly grated lemon zest (because we fancy).

What is Salmon Crudo?

Crudo means raw in Italian, and salmon crudo is just that — raw salmon, thinly sliced and served with a flavorful sauce.

Traditional Italian crudo is served with olive oil, lemon, and garnishes like red onion or capers.

In this recipe, we’re going Asian-style with a Japanese-inspired ponzu sauce instead.

What is Ponzu Sauce?

Ponzu is a Japanese citrus-based sauce made primarily with soy sauce and citrus juice.

It’s tangy, savory, and light that perfectly pairs with thinly sliced raw fish.

You can buy bottled Ponzu sauce at the store if you want to make this an even quicker recipe. But Ponzu sauce is easy to put together using ingredients that you might already have.

Instead of having another bottled sauce that takes up your pantry, you can make it yourself and adjust the flavor to your liking.

For my homemade ponzu sauce, I’m taking it one step further and steeping it with bonito flakes for an extra umami kick.

What You Will Need

If you want to make salmon crudo, gather the following ingredients:

Raw fish and Garnishes

• Salmon: I use sushi-grade salmon to ensure it’s safe to eat raw. You can also use other types of sushi-grade fish or seafood, such as yellowtail (hamachi), tuna (maguro or toro), or even scallops (hotate).
• Jalapenos or red chili peppers: Thinly sliced for a burst of heat and color. If you don’t like it spicy, other tasty garnishes include cilantro, green onions or shallots.

Homemade Ponzu Sauce

• Light soy sauce: The base of the sauce.
• Citrus juice: Lemon, lime, or grapefruit all work, or combine them. Yuzu, an Asian citrus, is traditional, but hard to find fresh, so bottled yuzu juice is a good alternative if available.
• Bonito flakes: Thin shavings of dried fish to adds more dimension to the sauce. If unavailable, use hondashi powder or skip entirely to keep it simple.
• Mirin: Adds a mild sweetness and different level of acidity. Substitute with a mix of rice vinegar and a pinch of sugar or honey.
• Sesame oil: A little goes a long way. Just a tiny bit to add a slight nutty aroma to the sauce.
• Sugar: Balances the acidity and saltiness.

How to Make Salmon Crudo

Step 1: Make the dressing

Quick note: If you’re planning to use zest, make sure to zest or grate the citrus before juicing it.

In a small saucepan, combine the soy sauce, mirin, sesame oil, bonito flakes, and sugar. Bring to a gentle boil, then immediately remove from heat. Let it steep for 5 minutes to infuse the flavors, then strain out the bonito flakes.

Once the mixture has slightly cooled, stir in the citrus juice. Taste-test and add a small amount of filtered water if needed.

Step 2: Prepare the salmon and garnish

Thinly slice the sushi grade salmon into sashimi and arrange the thin slices in a single layer on a plate. Thinly slice the jalapeno and set aside.

Step 3: Assemble and serve

When ready to serve, spoon the dressing over the salmon slices and top with sliced jalapenos, cilantro, and citrus zest.

FAQs

Can I make the dressing ahead?

Yes, you can. Make the dressing a head of time and store it an airtight container in the fridge. It keeps well for up to 3 days.

Related Recipes

If you enjoy this recipe, check out these other fancy appetizers:

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