Crudo, meaning raw in Italian, generally refers to a dish of thinly sliced fish, simply dressed with little more than olive oil, lemon juice, and a pinch of sea salt. This recipe adds a few key ingredients but is wholly dependent on the freshness of the fish. Feel free to play with flavors — herbs, chile flakes, ginger — so many possibilities!
- 1 portion coho, sockeye, or king salmon, skin and pin bones removed
- 2 tablespoons finely chopped shallots
- 2 tablespoons nonpareil capers, drained
- ½ lemon
- Extra virgin olive oil for drizzling
- Coarse sea salt
Using a sharp knife, thinly slice the salmon. Wipe the blade with a damp towel between slices to prevent dragging and tearing.
Arrange the fish on plates and sprinkle with the shallots and capers. Squeeze the lemon over top and drizzle generously with olive oil. Season with salt and serve right away.
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Pair it Up
A minerally white wine from the Mediterranean will be a winner. Seek anything fresh and dry from Greece or Italy.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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