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Salmon Crudo with Tomato-Lemon Dressing and Mediterranean Garnishes Recipe

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4 from 15 reviews

Salmon Crudo is a fresh and elegant Italian-style raw fish dish featuring delicate sushi-grade salmon slices dressed in a zesty tomato-lemon sauce, accented with briny olives, capers, and a hint of Calabrian chili paste. Perfect as a light appetizer or a refined starter, this no-cook recipe highlights vibrant Mediterranean flavors with a simple yet sophisticated presentation.

Ingredients

Salmon

  • 1 pound sushi-grade salmon, skin removed

Dressing

  • 1 medium beefsteak tomato (about 8 to 10 ounces)
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt

Toppings and Garnishes

  • 1 large lemon, zested and juiced (for the dressing and garnish)
  • ¼ cup Castelvetrano olives, pitted and quartered
  • 1 tablespoon capers, drained of brine
  • 1 teaspoon Calabrian chili paste
  • Flaky sea salt (for finishing)
  • Fresh parsley leaves (for garnish)
  • Grape or cherry tomatoes, sliced into thin rounds
  • 2 tablespoons extra virgin olive oil (for drizzling on top)

Instructions

  1. Get ready. Place the salmon on a large plate and pat dry with paper towels to remove excess moisture. Loosely cover with plastic wrap to prevent drying out. Chill both the salmon and serving plates in the freezer to keep everything cold and fresh while you make the dressing.
  2. Make the Tomato-Lemon Dressing. Slice off a small piece from the bottom of the beefsteak tomato and grate it using the large holes of a box grater over a shallow bowl. Strain the grated tomato through a fine mesh strainer into a medium bowl to remove excess liquid and seeds, creating a smooth base. Whisk in 2 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and ½ teaspoon kosher salt. Set this dressing aside as you prepare the salmon.
  3. Prep the Salmon. Using a very sharp knife, trim off any uneven edges from the salmon fillet. Cut the fillet in half lengthwise along its natural seam for easier slicing. Then slice each half into thin pieces about ¼ inch thick, cutting against the grain to ensure tenderness. Rinse the knife under cold water frequently to prevent sticking. Transfer the salmon slices directly into the dressing bowl and gently toss to evenly coat every slice with the tomato-lemon dressing.
  4. Plate the Crudo. Remove the chilled serving plates from the freezer. Fan out 6 to 8 slices of dressed salmon per plate in an elegant arrangement. Sprinkle lemon zest over the salmon, then scatter quartered Castelvetrano olives, capers, and a teaspoon of Calabrian chili paste on top. Drizzle with extra virgin olive oil and finish with a light sprinkle of flaky sea salt. Garnish with fresh parsley leaves and a few thin slices of grape or cherry tomato for added color and brightness. Serve immediately to enjoy the freshness and flavor at its best.

Notes

  • Use the freshest sushi-grade salmon available to ensure safety and the best flavor.
  • Keep the salmon and serving plates well chilled to maintain optimum texture and freshness.
  • Adjust the amount of Calabrian chili paste to your preferred spice level.
  • This dish is best eaten immediately and should not be stored for long periods once assembled.
  • For a non-seafood version, try substituting thinly sliced heirloom tomatoes in place of salmon.

Find it online: https://lauracooks.com/salmon-crudo-with-tomato-lemon-dressing-and-mediterranean-garnishes-recipe/