Raw Salmon 🧡 I could eat some version of salmon crudo forever. I’m obsessed with raw salmon, and the sauce for this recipe is next level.
If you love crudo, try my Spicy Salmon Crudo & Carrots recipe.
Why You’ll Love Raw Salmon
This dish is bright, fresh, and light. The ginger-scallion sauce brings heat, coconut creaminess, and a fragrant savory note that pairs perfectly with the salmon. A sprinkle of za’atar adds an herbal, slightly tangy finish that deepens the flavor. Serve it as an elegant appetizer or a light main.
How To Prepare Raw Salmon
1. Combine green onions, cilantro, one chopped Serrano, lemon, orange, fresh ginger, tamari, sesame oil, coconut milk, salt, and pepper in a bowl. Pulse briefly in a food processor until the sauce is chunky-smooth.
2. Thinly slice the sushi-grade salmon and arrange the slices on a chilled plate.
3. Spoon or drizzle the ginger-scallion sauce over the salmon.
4. Finish with a squeeze of lemon, a drizzle of olive oil, flaky salt, and a dusting of za’atar.
5. Top with thin Serrano slices for color and extra heat, if desired.
Substitutions and Variations
- Any firm, sushi-grade fish works well — try yellowtail or ahi for a slightly different texture and flavor.
- Adjust the heat by swapping Serrano peppers for jalapeño, or reduce the amount to suit your taste. For no heat, use thinly sliced green bell pepper.
Chef Nadia’s Tip
Always use sushi-grade salmon for raw preparations.
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Common Questions
I often use a quality za’atar blend from specialty brands. You can also find good za’atar at local Mediterranean markets.
Sushi-grade salmon is available at trusted seafood counters and specialty fishmongers; ask your provider for sashimi-grade fish.
Use jalapeños for milder heat or green bell pepper if you prefer no heat.
Yellowtail or ahi tuna are excellent alternatives for a similar texture and flavor profile.
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Ingredients
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- 6 oz Salmon, sushi grade. You can do 6 to 8 oz.
- 2 tbsp Coconut milk, full fat
- 1/2 Lemon , or lime, plus a bit more for drizzling
- 3 Green onions, green and white part
- 1/4 cup Cilantro, fresh
- 1/2 Orange
- 1.5 tsp Ginger, fresh
- 1 tsp Sesame oil
- 2 Serrano peppers, 1 chopped and 1 sliced
- 1.5 tbsp Tamari
- Salt and pepper, to taste
- Olive oil, to taste
- Flaky salt, to taste
- Za’atar, to taste
Instructions
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Mix scallions, cilantro, the chopped Serrano, lemon, orange, ginger, tamari, sesame oil, coconut milk, salt, and pepper. Pulse briefly in a food processor until chunky but smooth.
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Slice the salmon paper-thin and arrange on a chilled plate.
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Drizzle the ginger-scallion sauce over the salmon.
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Add a squeeze of lemon, a drizzle of olive oil, a pinch of za’atar, and flaky salt to finish.
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Top with the remaining Serrano slices and serve immediately.
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Nutrition
Nutrition information is automatically calculated and should be used as an approximation.