Salmon Crudo with Lime Basil Oil

5 from 1 vote

This post may contain affiliate links! For more info, check out our privacy policy.

This Salmon Crudo with Lime Basil Oil is a delicious, fragrant, and refreshing appetizer for any occasion. This salmon crudo recipe has a vibrant green basil oil layered on a serving platter and then topped with buttery raw salmon. You can serve this with some fluffy white rice, or pair it with any main dishes for the perfect dinner.

If you’re looking for more raw fish recipes, check out our Sicilian Sashimi, and Yellowtail Sashimi with Yuzu Ponzu.

Salmon Crudo

Why You’ll Love This Recipe

We are big fans of anything raw fish, and this is no exception! If it’s on the menu at a restaurant, we are ordering it, no questions asked. It is also just as easy to make it at home.

  • Quick to Prepare: Once you blend your basil oil, all you have to do is slice your salmon crudo, and that’s it!
  • Impressive: It looks fancy, but it took no effort at all! Impress your guests at a dinner party and serve this as the starter.
  • Versatile: You can mix and match with your favorite toppings, like cucumbers, or scallions. In this variation, we just topped with red and green peppers and chili.
  • Swap out Fish: While this recipe uses salmon, you can also use any sushi-grade fish, such as albacore, yellowtail, or tuna.

Recipe Ingredients

Below are the ingredients you need to make this recipe, including all our tips and substitutions. 

All the ingredients you need to make salmon crudo.

Sushi-Grade Salmon: The star of this crudo is the raw salmon, which is sushi-grade. Frozen to help us slice, then placed on top of a tangy, fragrant lime basil oil.

Basil: Fresh basil leaves are blended with extra-virgin olive oil, freshly squeezed lime juice, and kosher salt to make the most fragrant, bright green oil that pairs well with the salmon.

Lime: While we are using lime juice as the base in this recipe, you can use any citrus juice available such as lemon juice, or even yuzu juice.

The full list of ingredients with exact quantities can be found on the recipe card below.

Tips and Substitutions

For Buying Sushi-Grade Fish

  • All sushi-grade fish has been previously frozen and is safe to consume raw. 
  • You can buy sushi-grade fish at some major retailers, at local Japanese markets, or at local Farmer’s Markets. 
  • If you aren’t sure if it’s sushi grade, ask your fishmonger, or look out for any signs that indicate it’s sushi grade.
  • You can also find some sushi-grade fish for purchase online such as Riviera Seafood Club.  

Garnishes

While you can go with any garnish you have available, we love the heat from thinly sliced jalapenos layered over each piece of salmon, as well as a little sprinkle of Gochugaru or chili flakes. You can use any other garnishes such as cilantro, lime zest, a lime peel, thinly shaved red onions, or cucumbers.

How to Make Salmon Crudo

Raw salmon sashimi on a purple cutting board ready to be sliced.

Step 1: Place your salmon in the freezer for at least 15 minutes, and up to 30 minutes, this will help when you slice your crudo.

Basil oil being poured on a floral platter ready to salmon crudo.

Step 2: In a blender, blend your basil, olive oil, lime juice, and salt. Transfer to the fridge to chill until ready to serve.

Adding sliced raw salmon on a platter with basil oil.

Step 3: Remove your salmon from the freezer and with a sharp knife carefully slice the salmon about 1/4-inch thick. 

Salmon crudo with basil oil on a floral platter topped with sliced jalapeno peppers.

Step 4: On a serving platter, drizzle your basil oil in one even layer, and then gently layer your sliced salmon over. Top with sliced jalapeno over each piece of salmon.

The full detailed instructions can be found on the recipe card below.

Serving Recommendations

If you’re looking for what to pair with salmon crudo, check out some ideas below:

crudo

Salmon Crudo FAQs

What are some other flavor profiles I can use for crudo?

Use any of your favorite seasonings available to you, such as black pepper, soy sauce, fresh ginger, or chili. 

Can I substitute this salmon crudo with any other fish?

Yes, feel free to use this basil oil with any other fish. Some ideas are scallops, ahi tuna, or albacore.

Is it safe to eat raw salmon?

Yes! As long as you ensure you purchase sashimi-grade salmon or sushi-grade salmon. 

How can I store salmon crudo?

It is best to serve this fresh, however, you can pre-slice your salmon, and make your basil oil ahead of time, and when it’s time to eat, just assemble. We don’t recommend putting the oil and salmon together and storing them that way. 

Does crudo mean raw fish?

Crudo means “raw”. It’s usually raw fish, shellfish, or sometimes even sliced beef, always made of uncooked ingredients.

More Fish Recipes

If you do make this Salmon Crudo recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Sliced salmon topped with jalapeños served in basil oil on floral platter.
5 from 1 vote

Salmon Crudo with Lime Basil Oil

This salmon crudo with lime basil oil is a delicious, fragrant, and refreshing appetizer for any occasion. This salmon crudo recipe has a vibrant green basil oil is layered on a serving platter and then topped with buttery raw salmon.
Prep: 10 minutes
Cook: 0 minutes
Freeze: 15 minutes
Total: 25 minutes
Servings: 4

Ingredients 

  • 1 pound sashimi-grade sushi salmon
  • 1 bundle of fresh basil, about 1 cup packed
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 small lime, about 1 tablespoon juice
  • Kosher salt
  • 1 to 2 thinly sliced jalapeno, and Gochugaru, for serving

Instructions 

  • Place your salmon in the freezer for at least 15 minutes, and up to 30 minutes, this will help when you slice your crudo.
  • In a blender, blend your basil, olive oil, lime juice, and salt. Adjust as needed with water to your preferred consistency. We like our consistency to be like a creamy vinaigrette, so about 1 tablespoon will do. Transfer to the fridge to chill until ready to serve.
  • Remove your salmon from the freezer and with a sharp knife carefully slice the salmon about 1/4-inch thick.
  • On a serving platter, drizzle your basil oil in one even layer, and then gently layer your sliced salmon over. Top with 1 or 2 pieces of thinly sliced jalapeno over each piece of salmon, finishing with a sprinkle of Gochugaru or chili flakes.

Video

Notes

For Buying Sushi-Grade Fish
  • All sushi-grade fish has been previously frozen and is safe to consume raw. 
  • You can buy sushi-grade fish at some major retailers, at local Japanese markets, or at local Farmer’s Markets. 
  • If you aren’t sure if it’s sushi grade, ask your fishmonger, or look out for any signs that indicate it’s sushi grade.
  • You can also find some sushi-grade fish for purchase online such as Riviera Seafood Club.  
Garnishes
While you can go with any garnish you have available, we love the heat from thinly sliced jalapenos layered over each piece of salmon, as well as a little sprinkle of Gochugaru or chili flakes. You can use any other garnishes such as cilantro, lime zest, a lime peel, thinly shaved red onions, or cucumbers.

Nutrition

Calories: 119kcal, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 0.3mg, Potassium: 0.1mg, Calcium: 0.1mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

You May Also Like:

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    You will love this recipe! It is so fragrant from the quick basil oil, paired with the sliced salmon, so good!