Miso Salmon Crudo (Carpaccio) is a flavorful appetizer showcasing fresh salmon dressed in a savory miso-shoyu sauce. Top the buttery salmon with sesame seeds, microgreens, scallions, and ikura for contrast in texture and flavor. Prep takes about 10 minutes, plus a short rest in the fridge.
Salmon crudo is a light, elegant starter perfect for warm weather and entertaining. It is quick to assemble and offers a rich mix of umami, brine, and citrus brightness. Serve with Japanese rice and a dab of wasabi if you want extra heat.
About Salmon Carpaccio
- Taste – Rich salmon combines with briny ikura, aromatic scallions, and umami miso-shoyu for a layered, savory profile.
- Texture – The salmon stays smooth and buttery while scallions, sesame, and ikura add crunch and pop.
- Effort – Minimal: mix the sauce and slice the fish precisely.
- Time – About 10 minutes active prep plus a 30-minute resting time for the marinade.
What is Crudo?
Crudo is Italian for “raw.” In cooking it refers to raw fish or meat dressed with a vinaigrette, oil, citrus, or other seasonings to enhance flavor rather than to cook the protein. While crudo most often denotes fish, it can also describe shellfish or beef. In this recipe the salmon is dressed with an umami-rich miso-shoyu mixture.
Ingredients
- Sushi-grade salmon – Fresh sashimi or sushi grade salmon is essential for a safe, delicious carpaccio.
- Soy sauce (shoyu) – A savory backbone for the dressing.
- Mirin – Sweet rice wine that adds balance and depth.
- Miso – Adds savory complexity and body to the sauce.
- Lemon zest – Brightens and lifts the flavors.
- Sesame seeds – Toasted or plain, they add nuttiness and texture.
- Microgreens – Peppery or mild microgreens add freshness and bite.
- Scallion – Thinly sliced for aroma and a light crunch.
- Ikura – Salmon roe for briny bursts of flavor.
See the recipe card below for exact quantities.
Instructions
- Make the shoyu mixture – Whisk soy sauce, mirin, miso, and lemon zest in a small bowl until smooth. Let it rest while you prepare the fish.
- Slice the fish – Using a very sharp knife, slice the salmon on a 45-degree angle into thin pieces and arrange them in a shallow dish. Drizzle the miso-shoyu mixture over the slices, then lift and turn them so both sides are lightly coated. Refrigerate for 30 minutes to rest.
- Plate – Transfer the salmon to a serving plate, gently shaking off excess marinade. Spoon a little extra sauce over the fish if desired. Finish with sesame seeds, microgreens, thinly sliced scallion, and ikura. Serve with wasabi on the side if you like.
Hint: For a more classic carpaccio texture, slice the salmon thinner—about 1/4 inch or thinner.
How to Eat Crudo
Crudo is served as an appetizer or side on a plate or shallow bowl. Each piece is intended to be eaten in one bite with a bit of dressing and garnish. You can also serve salmon crudo over a bed of cooled rice—allow the rice to come to room temperature before adding the salmon so the fish maintains its buttery texture. Salmon carpaccio pairs well with light Japanese-inspired mains and salads.
Substitutions
- Cold-smoked salmon – Use for a smokier, saltier profile.
- Hamachi (yellowtail) – Swap in sashimi-grade hamachi for a different texture and flavor.
- Yuzu ponzu – Replace the miso-shoyu dressing with yuzu ponzu for a brighter, citrus-forward sauce.
- Spicy – Add thin jalapeño, serrano, or habanero slices for heat.
- Vegan – Substitute firm tofu for the salmon and use extra microgreens in place of ikura.
- Tobiko or masago – Use flying fish roe instead of ikura for a different pop and sweeter bite.
- Green onion – Can substitute for scallion if preferred.
Variations
- Sesame oil – A small splash adds a toasty aroma to the dressing.
- Sugar – A pinch of sugar balances the saltiness if desired.
- Yuzu kosho – Offer on the side for a zesty, spicy condiment.
- Garlic – A minced clove can add savory depth, used sparingly so it doesn’t overpower the fish.
Recipe FAQs
Most ingredients are available at Japanese markets or larger grocery stores. Sushi- or sashimi-grade salmon is often stocked at specialty markets, Whole Foods, or local fishmongers. If you can’t find sushi-grade salmon locally, ask your fishmonger for recommendations or for fish that has been handled for raw consumption.
Both use raw fish, but crudo is served dressed with a sauce or vinaigrette, while sashimi is presented plain to highlight the pure quality and texture of the fish.
Carpaccio is a form of crudo where the protein is sliced very thin and typically served with a light dressing such as olive oil, citrus, or a vinaigrette.
Yes. The dish is generally low in calories and rich in protein and healthy fats. To reduce sodium, use a reduced-sodium soy sauce or use less dressing.
When made with sushi- or sashimi-grade salmon and handled properly (kept cold, consumed promptly), salmon crudo is safe for most people. Avoid serving raw fish to pregnant people or anyone with compromised immunity. Follow food-safety guidelines for raw seafood storage and handling.
Use any sashimi- or sushi-grade salmon, such as sockeye, coho, or king salmon. Choose fresh, high-quality fillets intended for raw consumption; many suppliers flash-freeze fish to reduce parasite risk.
Crudo is dressed lightly and the fish remains raw, while ceviche uses a larger amount of acidic citrus that effectively “cooks” and changes the texture of the fish over time.
Carpaccio consists of very thinly sliced meat or fish, often lightly dressed; tartare is typically minced or finely chopped and mixed with seasonings and other ingredients.
Equipment
Essential tools include a sharp knife and a cutting board for slicing the salmon. You’ll also need measuring spoons, a small mixing bowl for the dressing, and a shallow dish for marinating the slices. If serving with rice, use a pot or rice cooker and a rice paddle.
Storage
Enjoy salmon carpaccio immediately or within one day. If you prepare the sauce ahead, store the fish and the sauce separately in airtight containers in the refrigerator. This dish does not freeze well.
Top tips
- Use a very sharp knife so each slice is clean and even.
- Chill the fish before slicing; a colder fillet is firmer and easier to cut thinly.
- Cut against the grain and remove any sinew for the best texture.
- Prep ahead by slicing the fish and storing it covered in the refrigerator; make the shoyu mixture in advance to save time when entertaining.
Did You Like this Recipe?
If you enjoyed this miso salmon crudo, please rate and leave a comment below. Try other Japanese-inspired dishes for complementary flavors and pairings.
📖 Recipe
Miso Salmon Crudo (Carpaccio)
10 mins
30 mins
40 mins
Equipment
- Knife
- Cutting board
- Measuring spoons
- Mixing bowl
- Shallow dish
Ingredients
- ½ lb sushi-grade salmon, sliced 3/8-inch thick or less
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon miso
- 1 teaspoon lemon zest
- 1 scallion, finely sliced
- 1 tablespoon ikura
- Microgreens, to taste
- Sesame seeds, to taste
- Wasabi, optional
Instructions
- Make shoyu mixture – Combine soy sauce, mirin, miso, and lemon zest in a small bowl and stir until smooth. Let rest while preparing the fish.
- Slice fish – Slice salmon on the bias and arrange in a shallow dish. Drizzle the marinade and gently turn the slices so both sides are coated. Refrigerate 30 minutes.
- Plate – Transfer salmon to a serving plate, drain excess marinade, and spoon a little dressing over if desired. Garnish with sesame seeds, microgreens, scallion, and ikura. Serve with wasabi if you like.
Notes
This dish is best eaten immediately or within one day. Store fish and sauce separately in airtight containers in the refrigerator. Do not freeze.
Top tips
- Use a very sharp knife for clean, even slices.
- Chill the fish before slicing so it’s easier to cut thinly.
- Cut against the grain and remove sinew as you work.
- Slice the fish ahead of time and keep it covered in the fridge when entertaining; make the sauce in advance.
Nutrition
Carbohydrates: 3 g |
Protein: 13 g |
Fat: 4 g
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