Salmon Crudo

salmon crudo

Salmon Crudo

Servings 4 Servings


  • ½ pound fresh sushi-grade loin, skinless
  • ¼ cup extra-virgin olive oil, preferably Olio Piro
  • 2 tablespoons capers, drained, rinsed and dried
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh flat-leaf parsley
  • ¼ red onion, very thinly sliced
  • ½ teaspoon flaky sea salt
  • lemon wedges, for serving


  • Wrap salmon tightly with plastic wrap and freeze for 30 minutes.
  • Using a sharp knife, slice the salmon against the grain into very thin slices. Place on serving platter and cover with plastic wrap. Refrigerate for 30 minutes or until ready to serve.
  • Meanwhile, warm olive oil in a small skillet, over medium-high heat. Add the capers and fry for 30-40 seconds. Transfer the capers to a paper towel–lined plate. Pour the oil into a small bowl and let cool for 5 minutes.
  • Add the lemon juice and parsley to the bowl with the caper oil and whisk until the dressing is emulsified.
  • Arrange the red onion slices and capers on top of the salmon and drizzle with the dressing. Season lightly with flaky salt and serve with lemon wedges. Enjoy!