Name: Sesame Crusted Salmon Crudo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 tbsp black sesame seeds; 3 tbsp toasted sesame seeds; 3 tbsp chives, finely chopped; ½ tsp honey; ½ tsp tamari (for brushing on salmon); 8 oz sushi-grade salmon; 1 large shallot, thinly sliced; Oil, for frying shallots (about 2 tbsp vegetable or neutral oil); 2 ½ tbsp tamari (or soy sauce); ¼ cup rice vinegar; 3 tbsp cane sugar; 8 serrano slices (1 slice per salmon piece); Water and ice for an ice bath

Introduction

This Sesame Crusted Salmon Crudo is a fresh and elegant dish that highlights the delicate flavor of sushi-grade salmon coated with crunchy sesame seeds and fresh chives. Topped with crispy fried shallots and a tangy tamari glaze, it makes a perfect light appetizer or sophisticated starter for any occasion.

A white scalloped plate holds a neatly arranged row of thick, bright orange salmon slices with light white lines of fat. Each salmon slice is coated along the edges with a mix of black and white sesame seeds. The salmon sits in a dark, glossy soy-based sauce that pools at the base of the plate. On top of the salmon, thin, crispy orange fried onions and several thin green jalapeño slices are evenly placed, adding contrasting textures and colors. The dish is set on a white marbled surface, with light wooden chopsticks partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp black sesame seeds

3 tbsp toasted sesame seeds

3 tbsp chives, finely chopped

½ tsp honey

8 oz sushi-grade salmon

1 large shallot, thinly sliced

Oil, for frying the shallot

2 ½ tbsp tamari (or soy sauce), plus ½ tsp for coating the salmon

¼ cup rice vinegar

3 tbsp cane sugar

8 slices serranos, for topping

Water and ice, for an ice bath

Instructions

Step 1: On a plate, mix the black sesame seeds, toasted sesame seeds, and finely chopped chives together.

Step 2: In a small bowl, combine ½ tsp honey and ½ tsp tamari. Brush this mixture on both sides of the salmon.

Step 3: Press both sides of the salmon firmly into the sesame-chive mixture to coat evenly. Place the coated salmon in the freezer for 15 minutes to firm up.

Step 4: Pat dry the sliced shallots. Add them to a cold pan with enough oil to coat the bottom. Turn the heat to medium and fry until golden and crispy. Transfer the fried shallots to a paper towel to drain excess oil.

Step 5: In a small saucepan, combine the tamari, rice vinegar, and cane sugar. Simmer over low heat, whisking frequently, until the sauce lightly coats the back of a spoon (about 3 to 5 minutes). Remove from heat and cool the sauce over an ice bath.

Step 6: Remove the salmon from the freezer and slice it into 8 even pieces.

Step 7: Spoon the cooled sauce onto a serving plate. Arrange the salmon slices over the sauce, then top each piece with fried shallots and a slice of serrano pepper. Serve immediately and enjoy!

Tips & Variations

Use fresh sushi-grade salmon to ensure the best texture and flavor for crudo.

Try substituting serrano slices with thinly sliced jalapeños or mild bell peppers if you prefer less heat.

The sauce can be adjusted by adding a splash of lime juice for extra brightness.

If sesame seeds are not available, crushed pistachios or toasted breadcrumbs add a nice crunch as alternatives.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used as a substitute for tamari, but tamari has a richer, less salty flavor that complements the dish better. Adjust the amount to taste if using regular soy sauce.

How do I know if my salmon is safe to eat raw?

Always purchase sushi-grade or sashimi-grade salmon from a trusted fishmonger. This grade is specifically handled and frozen to kill parasites, making it safe for raw consumption.

Dinner

Sesame Crusted Salmon Crudo Recipe