Jalapeño Cilantro Salmon Crudo
This jalapeño cilantro salmon crudo is the appetizer that makes everyone at the table stop and say wow, and it takes just 20 minutes with zero cooking. Silky slices of sushi-grade salmon are layered with cucumber, radish, red onion and jalapeño, then drizzled with a vibrant cilantro lime oil and a zippy dressing. This salmon crudo recipe is as easy as it is beautiful.
Save it for your next dinner party, date night in or any time you want something fresh and impressive. If you love bright, no-fuss dishes, try my Cowboy Caviar too.
Why You’ll Love This Salmon Crudo
- No cooking required. Just slice, layer and drizzle.
- Restaurant-level presentation that is seriously easy to pull off.
- Bright and fresh with lime, cilantro and a little jalapeño heat.
- Make-ahead friendly sauces so assembly takes minutes.
Ingredients for Salmon Crudo
The Salmon
Use sushi-grade salmon from a fishmonger you trust, sliced as thin as you can.
The Toppings
Thinly sliced jalapeño, red onion, radishes and English cucumber, plus fresh cilantro leaves, lime zest and flaky sea salt to finish.
The Cilantro Lime Oil
Packed fresh cilantro, a neutral oil, a little garlic, lime juice, honey, lime zest and salt, blended and strained until bright green.
The Dressing
A spoonful of the cilantro lime oil whisked with lime juice, honey or agave, rice vinegar and salt.
Dietary note: This salmon crudo is naturally gluten free and dairy free. Use agave instead of honey if needed. Since the salmon is raw, it is not recommended for anyone who is pregnant or immunocompromised.
How to Make Salmon Crudo
Step 1: Make the cilantro lime oil
Blend the cilantro, oil, garlic, lime juice, honey, lime zest and salt until smooth. Strain through a fine-mesh sieve and set aside.
Step 2: Whisk the dressing
Whisk 2 tablespoons of the cilantro lime oil with the lime juice, honey or agave, rice vinegar and salt until emulsified. Taste and adjust.
Step 3: Arrange the salmon
Gently roll each thin slice of salmon to give it some height and arrange the pieces on a chilled serving plate.
Step 4: Layer the veggies
Tuck the cucumber, radish, red onion and cilantro around the salmon, then add a slice of jalapeño to each piece.
Step 5: Dress and serve
Lightly drizzle with the cilantro lime oil, then spoon over the dressing right before serving. Finish with lime zest and flaky sea salt and serve immediately.
Carly’s Expert Tips
- Chill the salmon first. Fifteen minutes in the freezer makes it much easier to slice thin.
- Use your sharpest knife. Long, single strokes give clean, silky slices.
- Seed the jalapeño if you want a milder crudo.
- Dress at the last second. The lime will start to cure the salmon if it sits too long.
Make It Your Own
- Tuna crudo: Swap in sushi-grade ahi tuna.
- Citrus: Add thin orange or grapefruit segments for sweetness.
- Crunch: Sprinkle with toasted sesame seeds or crispy shallots.
- Avocado: Add thin slices of avocado for extra creaminess.
Make-Ahead and Meal Prep: The cilantro lime oil and dressing can both be made up to 2 days ahead and kept in the fridge. Slice the veggies a few hours ahead and keep them chilled, then slice the salmon and assemble right before serving.
What to Serve With Salmon Crudo
Serve salmon crudo as an appetizer with crispy wonton chips, rice crackers or toasted baguette slices. For a full spread, add Spicy Shrimp Peanut Noodles or a crisp cucumber salad.
Storing and Reheating
Salmon crudo should be eaten right away and leftovers are not recommended.
Store extra cilantro lime oil in a sealed jar in the fridge for up to 3 days. It is great on tacos, rice bowls and grilled chicken.
What People Ask About Salmon Crudo
Is salmon crudo safe to eat?
Yes, when you use sushi-grade salmon that has been handled and stored properly. Buy it from a trusted fishmonger and serve it the same day.
What is the difference between salmon crudo and sashimi?
Sashimi is plain sliced raw fish, while crudo is Italian style and dressed with oil, citrus, salt and toppings.
Where do I buy sushi-grade salmon?
Ask at a seafood counter, an Asian market or a specialty fish shop for salmon labeled sushi or sashimi grade.
Can I make salmon crudo ahead of time?
Make the oil and dressing ahead, but assemble the salmon crudo right before serving.
Jalapeño Cilantro Salmon Crudo
Ingredients
Method
- Blend cilantro, oil, garlic, lime juice, honey, lime zest, and salt until smooth. Strain through a fine-mesh sieve and set aside.
- Whisk cilantro lime oil, lime juice, honey or agave, rice vinegar, and salt until emulsified. Adjust with more honey or salt if needed.
- Gently roll the thinly sliced salmon to give each piece some height, then arrange on a serving plate.
- Layer the cucumber, radish, red onion, and cilantro over the salmon. Tuck thinly sliced jalapeño around each piece of salmon.
- Drizzle salmon and veggies lightly with the cilantro lime oil, then finish with the cilantro lime dressing right before serving.
- Finish with lime zest and flaky sea salt. Serve immediately.
Notes
- For a milder flavor, remove the seeds from the jalapeño before slicing.
- Use a sharp knife to ensure clean, thin slices of salmon and vegetables.
