Salmon Crudo

Facebook is something I check on a daily basis. There, I said it. Mostly because I can keep up with friends and their families. But it’s truly entertaining as well, like when puppy-chimpanzee videos pop up on my feed.

And then there are the food-related posts, not surprisingly, like this one that recently showed up from Williams-Sonoma Taste, which is the W-S blog.

Salmon Crudo with Red Onion and Fried Capers. What? I’ve never heard of salmon crudo, which in Italian means raw salmon. So I knew I just had to make it.

Fortunately, I happened upon a fresh piece of wild salmon at my grocery store. It was like this was all meant to be!

Here’s the recipe from Williams-Sonoma.

Salmon Crudo with Red Onion and Fried Capers

1/2 pound fresh sushi-grade salmon
1/4 cup extra-virgin olive oil
1 tablespoon small capers, rinsed and dried
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley
1/4 cup red onion, very thinly sliced
Flaky sea salt
Freshly ground black pepper
Lemon wedges for serving

First wrap the rinsed and dried salmon in plastic wrap and freeze for 30 minutes.

Using a sharp knife, skin the salmon, then slice the it against the grain into very thin slices. Arrange the slices on a serving platter, overlapping them slightly.

Cover with plastic wrap and refrigerate for 30-60 minutes.

Meanwhile, in a small fry pan over medium-high heat, warm the olive oil. Carefully add the capers to the oil; they will splatter.

Fry, swirling the pan gently to move the capers around until they are golden brown, 30-60 seconds. Transfer the capers to a paper towel-lined plate, and let the olive oil cool for 5 minutes.

Add the lemon juice and parsley to the olive oil and whisk until the mixture is emulsified.

Arrange the red onion on top of the salmon and drizzle with the dressing. I also added some extra fresh parsley.

Season lightly with salt and pepper.

Scatter the capers on top and serve with lemon wedges.

The recipe serves four people.

Or one, in my case.

I enjoyed the salmon crudo on water crackers. And a little salt was definitely necessary.

I can honestly say that eating this salmon was an incredible experience. I’d have it any day over sashimi, and I love sashimi.

By Published On: August 1st, 201771 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

71 Comments

  1. Chica Andaluza August 1, 2017 at 7:39 AM - Reply

    Stunning…looks so beautiful and I bet it tasted amazing. Will definitely be making this!

  2. Travel Gourmet August 1, 2017 at 7:42 AM - Reply

    What a wonderful recipe! I’m sure I’d love this :)

  3. Gerlinde @ Sunnycovechef August 1, 2017 at 8:47 AM - Reply

    I also enjoy looking at Facebook , lately I’ve been watching cooking videos. Your salmon crudo looks wonderful. I have to ask my fish monger for sushi-grade salmon.

    • chef mimi August 1, 2017 at 11:38 AM - Reply

      Funny, I can’t remember seeing videos, just posts on recipes. I guess we all get different feed on our FB pages!

  4. foodzesty August 1, 2017 at 9:20 AM - Reply

    What a lovely recipe :) Thank you for sharing…:)

  5. Fine Dining at Home (@fdathome) August 1, 2017 at 10:48 AM - Reply

    Hi Mimi, I’ve come across some great crudo recipes myself lately. Trout, sea bream all sorts. I know that salmon needs to frozen before you can eat it raw. Does this count for all fish or can you get away with the 45 cure?

    • chef mimi August 1, 2017 at 11:37 AM - Reply

      I never knew that. I thought it was all about being able to slice it thinly. When my mother went through her Chinese phase in the 60’s she also froze meat/fish before slicing it. So this is new to me!

  6. LB August 1, 2017 at 11:17 AM - Reply

    This looks so delicious! Do you think this recipe would also hold up with smoked salmon?

    • chef mimi August 1, 2017 at 11:35 AM - Reply

      No, it’s really all about the raw salmon, IMHO!

      • LB August 1, 2017 at 11:42 AM

        Got it, thanks!

  7. Liz @ spades, spatulas, and spoons August 1, 2017 at 11:21 AM - Reply

    Wonderful, fantastic summer food, thank you. I must have missed this on the W/S blog.

  8. Tasty Eats Ronit Penso August 1, 2017 at 12:39 PM - Reply

    Love salmon done this way, and the addition of fried capers only makes it even better.

    • chef mimi August 1, 2017 at 5:34 PM - Reply

      I don’t often come across really unique food items, especially with how much we travel. But wow. This was really unique and special to me, and I was mostly amazed I got salmon that was so fresh. It was just pure delight. I did just have goat brains on kulcha last night at Indian Accent in NYC. Wow. Not something I’ll be able to duplicate!

      • Tasty Eats Ronit Penso August 1, 2017 at 7:23 PM

        Glad you could find such fresh salmon.
        Brains is not something I’d try cooking at home, not only because it’s very hard to find, but because the preparing process is quite tedious. I’ve checked the restaurant website. Sounds interesting. Maybe I’ll give it a try as a pre-theater option.

      • chef mimi August 1, 2017 at 8:01 PM

        Brains and sweetbreads were always what i picked for my birthday meal growing up! But I’ve never made them myself. The restaurant was incredible. Like gourmet Indian.

      • Tasty Eats Ronit Penso August 2, 2017 at 10:42 AM

        Great choices. I love both, but very messy to prepare at home.
        I hope to check this restaurant soon.

  9. Loretta August 1, 2017 at 1:54 PM - Reply

    Oh my a sight for sore eyes! I know I’d love this all to myself. Fresh wild salmon, what more could a girl want? :) Love the fresh and simple flavors.

    • chef mimi August 1, 2017 at 5:31 PM - Reply

      Absolutely Loretta! Oh, it was so delicate, flavorful, and just delicious!

  10. Kim Bultman August 1, 2017 at 3:56 PM - Reply

    What got my attention (besides the salmon) was the fried capers. Never thought to do that, but they sound wonderful. I’m with ya on the single serving, too. :)

    • chef mimi August 1, 2017 at 5:30 PM - Reply

      Hahaha! The capers were really interesting. Much lighter.

  11. Eha August 1, 2017 at 7:41 PM - Reply

    You truly do not have to convince a gal born in NE Europe to eat raw fish: it comes right after mother’s milk and stays for a lifetime! Using capers is common – frying them is not. Truly have to try!! Soonest!! Facebook: for me a no-no – got caught in the never ending swirl some 6-7 years ago and if one is working and studying fulltime, that can be a ‘disaster’ area :) !!

    • chef mimi August 2, 2017 at 7:21 AM - Reply

      Yes, Facebook can be quite addictive! Where were you born?

      • Eha August 2, 2017 at 7:40 PM

        Tallinn, Estonia – but came to Australia as a child and this has very much become my home country! Did not mean to be negative about Facebook but with a 70-hour paidwork schedule plus all the very, very many other bits of ‘normal life’, I lasted just on a year, and called it quits . . . . :) ! It was not so much a case of it being ‘addictive’ than one growing exponentially in numbers and unable to fulfil the expected courtesies . . .

      • chef mimi August 2, 2017 at 7:41 PM

        Estonia! Fascinating! No, I completely understand. Facebook is almost like another job!

  12. Cocoa & Lavender August 1, 2017 at 8:12 PM - Reply

    I absolutely love fried capers! The first time I made them I was so surprised to see them “bloom.” I have never made salmon crudo before – someday when I can get truly fresh salmon, I will try! Thanks, Mimi!

    • chef mimi August 2, 2017 at 7:21 AM - Reply

      I really didn’t know what to expect – this was my first experience frying the capers! But trust me, nothing beats this recipe, if you love raw salmon.

  13. marylinlawson August 2, 2017 at 2:47 AM - Reply

    I must try this recipe. Looks absolutely delicious. Thanks for sharing!

  14. chezlerevefrancais August 2, 2017 at 5:24 AM - Reply

    Looks absolutely delicious!

  15. Lisa @ cheergerm August 2, 2017 at 6:02 AM - Reply

    Good looking plate of food there Mimi. Lovely treatment of a piece of fish and no shame in a bit of Facebook when it’s in the right hands.

    • chef mimi August 2, 2017 at 7:23 AM - Reply

      Hahahaha! It’s really a sad state of life when we need Facebook to keep in touch…

  16. Healthy World Cuisine August 2, 2017 at 7:33 AM - Reply

    That is such a fabulous idea! We have never tried to fry capers before. Just bought salmon at the market yesterday and kicking myself that we did not get the capers as well so we could make this lovely dish.

    • chef mimi August 2, 2017 at 8:34 AM - Reply

      Maybe next time? The capers are not only wonderful on the salmon but they flavor the oil. I insist that you try this, especially with the fresh fish you must be able to get your hands on!

  17. A Cookbook Collection August 2, 2017 at 7:51 AM - Reply

    That looks delicious Mimi. A perfect Summer meal.

    • chef mimi August 2, 2017 at 8:34 AM - Reply

      Thank you. I was shocked at its uniqueness and deliciousness!!!

  18. cookingwithauntjuju.com August 2, 2017 at 8:13 AM - Reply

    I have never eaten raw fish – it just never appealed to me. But after looking at all of the ingredients I might have to change my mind. I do love salmon though, cooked in many different ways :)

    • chef mimi August 2, 2017 at 9:19 AM - Reply

      Well, it’s definitely raw, and being salmon, it’s extra rich and fatty. Not sure if you’d like it. Maybe you should start with a raw tuna, but not white tuna, which is also rich. It’s a really unique recipe, but definitely the focus is on the salmon.

  19. kitchenriffs August 2, 2017 at 10:33 AM - Reply

    This looks wonderful! Love salmon, and the wild we get at this time of the year is terrific. Thanks for this.

    • chef mimi August 2, 2017 at 10:37 AM - Reply

      You are so welcome! One of the most delightful things I’ve had in a long time!

  20. Jeff the Chef August 2, 2017 at 3:53 PM - Reply

    That sounds so delicious! Looks like you served it on crackers. I love that it’s so light and fresh. I’ve never had fried capers, but how come? That alone sounds wonderful. When are you having me over?

    • chef mimi August 2, 2017 at 4:19 PM - Reply

      Hahahaha! Well, if you’re ever in Oklahoma…. but why would you want to be?!!

  21. Fran @ G'day Souffle' August 3, 2017 at 1:15 AM - Reply

    Isn’t it amazing that the citrus juices will ‘cook’ the salmon so we don’t need to put it in the oven! Looks delicious and I like your serving dish!

    • chef mimi August 3, 2017 at 6:42 AM - Reply

      This wasn’t like a ceviche, though. The salmon stays raw, and the lemon juice is warmed in the oil, almost like a dressing. That’s what makes this dish so unique.

  22. StefanGourmet August 3, 2017 at 1:20 AM - Reply

    I often order crudo as appetizer when I’m on the Italian coast, when it is more often locally caught fish such as swordfish that is served in a similar fashion. If the fish is fresh, it is always amazing. I like the idea of cooking the capera and will have to try it.

    • chef mimi August 3, 2017 at 6:41 AM - Reply

      And honestly, salmon is not my favorite fish served raw, but it was just indescribably delicious. The fried capers also flavored the oil. When you’ve had crudo, do you remember how it’s served? With bread?

  23. indianeskitchen August 3, 2017 at 9:36 AM - Reply

    Looks amazing! I agree about Facebook! I get so inspired to try new food by seeing it posted!

    • chef mimi August 3, 2017 at 1:58 PM - Reply

      There a lot of annoying stuff, but then there’s Food!!!

  24. anotherfoodieblogger August 3, 2017 at 11:06 AM - Reply

    I saw this post of yours first on Facebook, HA! Just now getting to your recipe here for it. What a gorgeous, simple dish. Fried capers, OMG. YUMM!

  25. Julie is Hostess At Heart August 3, 2017 at 7:54 PM - Reply

    What a stunning dish! We just had salmon tonight but on the grill. Mixed with the onion and fried capers would be amazing.

    • chef mimi August 4, 2017 at 6:56 AM - Reply

      The whole crudo dish was really incredible. I can’t wait to make it again!

  26. Susan (@savoringtime) August 4, 2017 at 10:00 AM - Reply

    This sounds like a delightful twist on my favorite smoked salmon on rye with cream cheese and capers! I know I’d love this and the fried capers sound wonderful.

    • chef mimi August 4, 2017 at 10:07 AM - Reply

      Mine, too! I was just in NYC and ate lox till it came out my ears!

  27. Debra Eliotseats August 5, 2017 at 10:51 AM - Reply

    Love those crispy capers!!!! Looks delicious!

  28. Elena Bourke August 7, 2017 at 12:47 PM - Reply

    Divine

  29. Debi @ My Kitchen Witch August 8, 2017 at 1:52 AM - Reply

    We’ve been eating thin sliced sea bass this way (except for those fried capers – which I must try). It sounds like a very similar technique to Latin American ceviche – i.e. fish ‘cold cooked’ in an acidic juices (usually citrus, but sometimes vinegar). Beautiful dish for a hot day! Love the ripple plate you are serving it on.

    • chef mimi August 14, 2017 at 10:13 AM - Reply

      No, it’s not at all like ceviche. The lemon juice is warmed with the olive oil, so it doesn’t “cook” the salmon.

  30. love in the kitchen August 16, 2017 at 11:13 PM - Reply

    Oh Mimi – this is such a stunning recipe and your photographs are just beautiful. I’ll ask my fish man for sushi grade salmon for this and give it a try but I already know I’ll love it.

    • chef mimi August 17, 2017 at 6:34 AM - Reply

      You will love it. And it is so different than any other salmon recipe I’ve come across!

  31. savorthebestcooks August 17, 2017 at 8:39 AM - Reply

    Oh, Wow! Great looking crudo, Amy! I love salmon, thanks for sharing :)

  32. Shanna Ward October 5, 2018 at 2:58 PM - Reply

    This is completely ridiculous in the best possible way! The wild salmon looks super fresh. I always put capers on salad if salmon is involved.

    • chef mimi October 7, 2018 at 9:07 AM - Reply

      You must give this a try. It’s truly the best preparation of salmon I’ve ever experienced.

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