Picture this: a plate adorned with generous slices of luscious, smoky salmon. It’s like a work of art that nature herself has crafted. But wait, there’s more! There’s also a sprinkle of serrano pepper and lime zest, creating a symphony of flavors. The serrano pepper adds a gentle kick, while the lime and honey sauce is the perfect tang and sweetness you didn’t know you needed. Topped with hot serrano peppers, fresh cilantro, tangy lime juice and red onion, this Serrano and Lime Smoked Salmon Crudo is one of my all time favorites to serve during the hot summer months and is inspired by a simple salmon appetizer my mom used to make.
What Is Crudo?
Crudo translates to raw in Italian, and is normally a dish of thinly sliced raw or undercooked meat or vegetables served with an olive oil and acid based sauce.
A lot of times you will see restaurants serve a delicate Japanese appetizer made with raw fish and served with a sauce made of soy sauce, sesame oil, citrus juice like yuzu dressing or lemon juice, and topped with green onion and sesame seeds.
The name crudo became associated with this dish so that is why you often see it on menus at Asian restaurants, even though its origins are Italian!
Of course this smoked salmon crudo is not traditional since it isn’t raw salmon, but I love the smoky flavors from the salmon pieces and the lime and honey sauce is the perfect sauce to balance out the heat of the serrano peppers.
Lime and Serrano Pepper
Lemons are the traditional partner to salmon as we all know. And it’s great! But have you ever tried lime on salmon? It’s incredible.
On the citrus spectrum, limes, grapefruit and yuzu all have a similar taste profile where they offer a slight peppery or aromatic note, while lemons and oranges tend to be more delicate.
Additionally, salmon has the body and depth to handle bold flavors like olives, coconut milk, and sun dried tomatoes.
To add a little more southwestern flare to this dish, I topped the crudo with pieces of micro cilantro, red onion and thinly sliced serrano peppers. The heat of the pepper is not overwhelming and the grassy notes of the cilantro work so great with the lime. Trust me when I say I inhaled this plate with glee and shame.
What To Serve With Crudo
This crudo is great for entertaining, or for a luxurious home meal. It’s great paired with a crisp white wine or wine spritzer, and of course some crusty bread to soak up the sauce.
You can also serve it alongside delicate vegetables like English pea and frisee, or bold flavors like an olive selection and cheeses like Manchego and goat cheese.
Fruit is an unusual but delicious choice to serve with salmon! Aim for juicy fruits like mango, pineapple, fresh figs and Asian pear.
Can I Use Raw Salmon For This Recipe?
Yes! Make sure that your salmon is sushi grade and bought from a reputable store. Thinly slice the salmon, similar to slices of smoked salmon and then follow the recipe as normal.
How Long Will Smoked Salmon Crudo Last In The Fridge?
This crudo is best eaten the day it’s made. The smoked salmon will last for up to 3 days in the fridge before drying out, but the cucumbers and onions will begin to wilt after about a day, so I recommend serving this dish the day you intend on eating it!
Important Note: If you are using salmon sashimi, or any kind of raw fish, including raw shrimp, you must keep this dish chilled while serving- especially if the dish will be sitting out on the table/ counter etc. Keep the dish on a bed of ice to keep the fish cold. I strongly recommend eating the dish the day it’s made, and try and not keep raw fish leftovers as there is a risk of foodborne illness.
Serrano and Lime Smoked Salmon Crudo Recipe
INGREDIENTS
- 6 oz sea salt smoked salmon (either Sockeye, Atlantic, Scottish or Norwegian is fine)
- 2 limes, washed
- 4 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp cold water
- ¼ small Persian cucumber, sliced paper thin
- ½ serrano pepper, sliced paper thin
- ¼ small red onion, sliced paper thin
- 10-12 small cilantro leaves, stems removed
INSTRUCTIONS
- Pop a serving dish in the freezer for about 10 minutes to chill it.
- Using a microplane grater, zest the limes first and set aside zest.
- Cut the limes in half and juice the limes.
- In a medium bowl, combine the lime juice, olive oil, honey, and water. Whisk until well combined and emulsified.
- Remove the serving dish from the freezer and arrange the smoked salmon on the dish in a single layer.
- Sprinkle the lime zest over the top of the salmon.
- Arrange the sliced cucumber, serrano pepper, red onion slices, and cilantro leaves over the top of the salmon.
- Right before serving, give the lime sauce a good stir and then drizzle over the top of the salmon. Serve immediately or within 1 hour of preparing.
Serrano and Lime Smoked Salmon Crudo
Ingredients
- 8 oz sea salt smoked salmon (either Sockeye, Atlantic, Scottish or Norwegian is fine)
- 2 limes, washed
- 4 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp cold water
- ¼ small Persian cucumber, sliced paper thin
- ½ serrano pepper, sliced paper thin
- ¼ small red onion, sliced paper thin
- 10-12 small cilantro leaves, stems removed
Instructions
- Pop a serving dish in the freezer for about 10 minutes to chill it.
- Using a microplane grater, zest the limes first and set aside zest.
- Cut the limes in half and juice the limes.
- In a medium bowl, combine the lime juice, olive oil, honey, and water. Whisk until well combined and emulsified.
- Remove the serving dish from the freezer and arrange the smoked salmon on the dish in a single layer.
- Sprinkle the lime zest over the top of the salmon.
- Arrange the sliced cucumber, serrano pepper, red onion slices, and cilantro leaves over the top of the salmon.
- Right before serving, give the lime sauce a good stir and then drizzle over the top of the salmon. Serve immediately or within 1 hour of preparing.
