Spicy Orange Salmon Crudo Recipe

Introduction

This Spicy Orange Salmon Crudo is a vibrant and fresh dish that combines the rich flavors of sushi-grade salmon with a zesty, spicy orange sauce. It’s perfect for a light appetizer or a refreshing main course that delights the senses.

Ingredients

• 8-10 oz sushi grade salmon
• 3 tbsp kosher salt
• 1 tbsp cane sugar
• ½ tsp honey
• ½ tsp tamari
• 2 tbsp black sesame seeds
• 2 tbsp toasted sesame seeds
• Chives, chopped, to taste (for topping)
• 1 Serrano pepper, sliced, to taste (for topping)
• 1 Fresno pepper, sliced, to taste (for topping)
• 1 tbsp black sesame seeds
• 1 tbsp toasted sesame seeds
• 3 small toasted nori squares
• 1 tsp cane sugar
• ½ tsp MSG
• ⅓ cup Japanese mayo
• 1 tsp sesame oil
• 1 ½ tsp miso
• 1 orange, zest and juice
• 1 tbsp salsa macha (or chili crisp)
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• ½ tsp agave syrup

Instructions

1. Step 1: Mix the kosher salt and cane sugar together. Place the salmon on a wire rack with a baking sheet underneath and sprinkle the salt and sugar mixture evenly over both sides of the salmon. Refrigerate for 15-30 minutes to cure.
2. Step 2: In a small bowl, combine ½ tsp honey and ½ tsp tamari. Set aside.
3. Step 3: On a plate, mix 2 tablespoons each of black and toasted sesame seeds.
4. Step 4: After curing, rinse the salmon well and pat dry. Brush the honey-tamari mixture on both sides, then coat the salmon evenly with the sesame seed mix. Set aside while preparing the sauces.
5. Step 5: To make the Sesame Nori Mayo, pound 1 tbsp black sesame seeds, 1 tbsp toasted sesame seeds, 3 toasted nori squares, ½ tsp MSG, and 1 tsp cane sugar in a mortar and pestle until coarsely pasty. Mix this paste with Japanese mayo, sesame oil, and miso in a bowl until smooth.
6. Step 6: Prepare the Spicy Orange Sauce by mixing orange zest and juice with salsa macha, rice vinegar, soy sauce, and agave syrup in a bowl.
7. Step 7: Strain the Spicy Orange Sauce through a mesh strainer onto your serving plate. Slice the salmon into ½-inch pieces and arrange neatly atop the sauce.
8. Step 8: Place a dollop of Sesame Nori Mayo on each salmon slice. Top alternately with slices of Serrano and Fresno peppers, then sprinkle with chopped chives. Serve immediately.

Tips & Variations

• Use the freshest sushi-grade salmon for the best texture and flavor.
• If you don’t have salsa macha, substitute with chili crisp or a mix of chili flakes and oil.
• Adjust the amount of Serrano and Fresno peppers to control the dish’s spiciness.
• You can swap tamari for low-sodium soy sauce if preferred.
• Serve with thinly sliced radishes or cucumber for extra crunch and freshness.

Storage

Store any leftover salmon covered tightly in the refrigerator and consume within 24 hours for optimal freshness. The Sesame Nori Mayo and Spicy Orange Sauce can be kept separately in airtight containers for up to 2 days. Reheat is not recommended as this dish is best enjoyed fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

It’s best to use fresh, sushi-grade salmon for this crudo to ensure safety and the best texture. If using frozen salmon, make sure it has been properly frozen to kill parasites and fully thaw before use.

What if I don’t have a mortar and pestle for the mayo paste?

You can pulse the sesame seeds and nori in a food processor or finely chop the nori and toast the seeds lightly before mixing. The texture may be slightly different, but the flavor remains delicious.

Spicy Orange Salmon Crudo Recipe

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★★★★★

4.8 from 123 reviews

This Spicy Orange Salmon Crudo is a vibrant and fresh dish featuring sushi-grade salmon cured briefly with a sweet and salty mixture, then coated with toasted sesame seeds. It is elegantly dressed with a zesty and spicy orange sauce, complemented by dollops of a rich Sesame Nori Mayo, and topped with fresh Serrano and Fresno peppers along with chives for a delicious balance of heat, acidity, and creaminess. Perfect as a light appetizer or a stylish starter, this no-cook method highlights the pure flavors of the salmon with an exciting spicy citrus twist.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Japanese-Inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Salmon and Cure

• 8–10 oz sushi grade salmon
• 3 tbsp kosher salt
• 1 tbsp cane sugar

Honey-Tamari Mixture

• ½ tsp honey
• ½ tsp tamari

Sesame Seed Coating

• 2 tbsp black sesame seeds
• 2 tbsp toasted sesame seeds

Toppings

• Chives, chopped, to taste
• 1 Serrano pepper, sliced, to taste
• 1 Fresno pepper, sliced, to taste

Sesame Nori Mayo

• 1 tbsp black sesame seeds
• 1 tbsp toasted sesame seeds
• 3 small toasted nori squares
• 1 tsp cane sugar
• ½ tsp MSG
• ⅓ cup Japanese mayonnaise
• 1 tsp sesame oil
• 1 ½ tsp miso paste

Spicy Orange Sauce

• 1 orange (zest and juice)
• 1 tbsp salsa macha (or chili crisp)
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• ½ tsp agave syrup

Instructions

1. Cure the Salmon: Mix kosher salt and cane sugar together. Place the salmon on a wire rack over a baking sheet and sprinkle the salt and sugar mixture evenly over both sides. Refrigerate for 15-30 minutes to cure and slightly firm the fish.
2. Prepare Honey-Tamari Mixture: In a small bowl, mix together ½ tsp honey and ½ tsp tamari until combined. Set aside for later use.
3. Mix Sesame Seeds: On a plate, combine black and toasted sesame seeds for coating the salmon after curing.
4. Rinse and Coat Salmon: After curing, rinse the salmon thoroughly to remove the salt/sugar mix, then dry well with paper towels. Brush both sides of the salmon with the honey-tamari mixture and then press the fish into the sesame seed mix to coat evenly. Set aside.
5. Make Sesame Nori Mayo: Using a mortar and pestle, coarsely grind black sesame seeds, toasted sesame seeds, toasted nori squares, MSG, and cane sugar to make a coarse paste. Transfer to a bowl and mix in Japanese mayonnaise, sesame oil, and miso paste until creamy and well combined.
6. Make Spicy Orange Sauce: In a bowl, whisk together the orange zest and juice, salsa macha, rice vinegar, soy sauce, and agave syrup. This sauce will later be strained.
7. Slice Salmon: Slice the coated salmon into about ½-inch thick pieces, ready for plating.
8. Assemble and Serve: Using a mesh strainer, strain the spicy orange sauce onto the serving plate. Neatly arrange the sliced salmon over the sauce. Top each slice with a dollop of sesame nori mayo, then garnish alternately with Serrano and Fresno pepper slices on the mayo dollops. Sprinkle chopped chives evenly over the dish. Serve immediately.

Notes

• Ensure you use sushi-grade salmon for safety, as this recipe involves minimal curing and no cooking.
• Adjust the amount of Serrano and Fresno peppers to control the spice level according to your preference.
• The curing step helps firm the salmon and balance its flavors but should not be done for too long to maintain its texture.
• Toasted sesame seeds intensify the nutty flavor; toast them gently if making at home.
• MSG enhances umami flavor but can be omitted if preferred.
• Use a fine strainer to remove solids from the spicy orange sauce for a smooth presentation.

Keywords: salmon crudo, spicy orange sauce, sushi-grade salmon, sesame nori mayo, no-cook fish recipe, fresh salmon appetizer, Japanese fusion, raw salmon dish