Are you a sushi lover looking to take your culinary skills to the next level? Look no further! Raw salmon is a versatile and delicious ingredient that can be used in a variety of creative dishes. From classic sashimi to innovative poke bowls, there’s something for everyone in this collection of 20 fresh raw salmon recipes.
Whether you’re a seasoned sushi chef or just starting out on your culinary journey, these recipes are sure to inspire you to get creative with your ingredients and try new things. With flavors ranging from spicy and savory to tangy and sweet, you’ll find the perfect dish to satisfy your cravings.
In this article, we’ll explore the world of fresh raw salmon and provide you with a wealth of recipe ideas that will have you hooked from the very first bite.
Classic Salmon Sashimi with Soy Sauce and Wasabi
A timeless Japanese classic, this simple yet elegant recipe showcases the freshness of salmon and the pungency of wasabi.
Ingredients:
– 1 pound fresh salmon sashimi-grade, sliced into thin pieces
– 2 tablespoons soy sauce
– 1 tablespoon wasabi paste
– Sesame seeds and thinly sliced daikon (optional)
Instructions:
1. Cut the salmon into thin slices.
2. In a small bowl, whisk together soy sauce and wasabi paste until smooth.
3. Arrange the salmon pieces on a serving plate or individual plates.
4. Drizzle the soy-wasabi mixture evenly over the salmon.
5. Garnish with sesame seeds and thinly sliced daikon, if desired.
6. Serve immediately, allowing each guest to assemble their own piece.
Cooking Time: 0 minutes (no cooking required!)
Salmon Tartare with Avocado and Lime
A refreshing twist on the classic tartare, this recipe combines the richness of salmon with the creaminess of avocado and the brightness of lime.
Ingredients:
– 1/2 pound sashimi-grade salmon, cut into small pieces
– 1 ripe avocado, diced
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium bowl, combine the salmon, avocado, and lime juice.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, garnish with fresh cilantro leaves.
5. Serve immediately, ideally with toasted baguette slices or crackers.
Cooking Time: None! This recipe is a raw dish, perfect for a light and refreshing meal or appetizer.
Spicy Salmon Poke Bowl with Sesame Seeds
This vibrant and flavorful poke bowl combines sashimi-grade salmon with a spicy kick, crunchy sesame seeds, and a bed of fluffy rice. A perfect blend of East meets West flavors in one delicious bowl!
Ingredients:
– 1 lb sushi-grade salmon, cut into small cubes
– 2 tbsp soy sauce
– 1 tbsp gochujang (Korean chili paste)
– 1 tsp sesame oil
– 1/4 cup chopped green onions
– 1/4 cup toasted sesame seeds
– 1 cup cooked Japanese short-grain rice
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, gochujang, and sesame oil.
2. Add the salmon cubes and marinate for at least 30 minutes in the refrigerator.
3. Cook Japanese short-grain rice according to package instructions.
4. Toast sesame seeds by heating them in a dry pan over medium heat until fragrant.
5. Assemble the poke bowl by placing cooked rice at the bottom, followed by marinated salmon, chopped green onions, and toasted sesame seeds.
Cooking Time: 30 minutes (including marinating time)
Salmon Carpaccio with Lemon and Olive Oil
A refreshing twist on the classic Italian appetizer, this salmon carpaccio is perfect for a light and elegant meal or as a starter for your next dinner party.
Ingredients:
– 12 oz fresh salmon fillet (preferably sashimi-grade)
– 2 lemons, zested and juiced
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Slice the salmon into thin strips.
2. In a small bowl, whisk together lemon zest and juice.
3. Drizzle the lemon mixture over the salmon, making sure each piece is coated.
4. Drizzle olive oil over the salmon, allowing it to pool slightly on the plate.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley leaves.
Cooking Time: 15 minutes (prep time included)
Norwegian Gravlax with Dill and Mustard Sauce
This traditional Norwegian dish is a flavorful and visually stunning appetizer or snack, perfect for any occasion. Thinly sliced salmon cured in a mixture of sugar, salt, and spices is elevated by the addition of fresh dill and tangy mustard sauce.
Ingredients:
– 1 lb salmon fillet (preferably wild-caught)
– 1/4 cup brown sugar
– 1/4 cup kosher salt
– 2 tbsp black peppercorns
– 2 tbsp granulated sugar
– 2 tbsp chopped fresh dill
– 1/4 cup mustard sauce (see below)
Mustard Sauce:
– 1/2 cup mayonnaise
– 1/4 cup Dijon mustard
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together brown sugar, kosher salt, black peppercorns, and granulated sugar.
2. Place the salmon fillet on a large piece of plastic wrap or parchment paper. Sprinkle the sugar mixture evenly over the salmon, making sure it’s fully coated.
3. Roll the salmon tightly in the plastic wrap or parchment paper, applying gentle pressure to form a compact cylinder.
4. Refrigerate for at least 2 hours or overnight (up to 24 hours).
5. Just before serving, slice the gravlax into thin pieces. Serve with fresh dill and mustard sauce.
Cooking Time: None necessary – this dish is cured, not cooked!
Salmon Ceviche with Mango and Red Onion
A refreshing twist on traditional ceviche, this recipe combines the richness of salmon with the sweetness of mango and the tanginess of red onion.
Ingredients:
– 1 pound sashimi-grade salmon, cut into small pieces
– 1 ripe mango, diced
– 1/2 red onion, thinly sliced
– Juice of 1 lime
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine the salmon, mango, and red onion.
2. Squeeze the lime juice over the mixture and toss gently to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves.
Cooking Time: 30 minutes
Japanese Salmon Nigiri with Pickled Ginger
Experience the flavors of Japan with this simple and delicious recipe for salmon nigiri topped with pickled ginger.
Ingredients:
– 1/2 pound sushi-grade salmon, cut into small pieces
– 1 cup Japanese short-grain rice
– 1/2 cup water
– 1/4 cup pickled ginger, thinly sliced
– Salt, to taste
Instructions:
1. Cook the Japanese rice according to package instructions using a 1:1 ratio of rice to water.
2. Prepare the salmon by removing any bones and cutting it into small pieces.
3. To assemble the nigiri, shape a small amount of cooked rice into an oval shape on a flat surface.
4. Place a piece of salmon in the center of the rice.
5. Top with thinly sliced pickled ginger.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Salmon Tartare on Crispy Wonton Chips
Elevate your appetizer game with this refreshing Salmon Tartare recipe served on crispy wonton chips. A delicate balance of flavors and textures, perfect for any gathering.
Ingredients:
– 1/2 pound sashimi-grade salmon fillet, diced
– 1/4 cup finely chopped red onion
– 1 tablespoon freshly squeezed lime juice
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Wonton wrappers (about 20-25 pieces)
– Vegetable oil for frying
Instructions:
1. In a medium bowl, combine salmon, red onion, lime juice, soy sauce, and sesame oil. Mix gently to combine.
2. Cut wonton wrappers into small triangles or squares.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry wontons until crispy and golden brown, about 30 seconds per side. Drain on paper towels.
4. Serve salmon tartare on top of crispy wonton chips. Garnish with thinly sliced green onion and a lime wedge, if desired.
Cooking Time: About 10-15 minutes to prepare the wontons, 5 minutes for assembly.
Salmon Lomi Lomi with Tomatoes and Green Onions
Experience the tropical flavors of Hawaii with this simple and flavorful recipe for Grilled Salmon Lomi Lomi. This dish is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 large ripe tomatoes, diced
– 1/2 cup chopped green onions (scallions)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: soy sauce, sesame seeds, and chopped cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together diced tomatoes and chopped green onions.
3. Brush salmon fillets with olive oil and season with salt and pepper.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. Serve grilled salmon topped with tomato-green onion mixture.
Cooking Time: 12-15 minutes
Salmon Poke with Cucumber and Seaweed Salad
This refreshing recipe combines the rich flavors of salmon poke with the cooling crunch of cucumber and seaweed. Perfect for a light and nutritious meal or snack.
Ingredients:
– 1/2 pound sashimi-grade salmon, cut into small pieces
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 cucumber, sliced
– 1/4 cup wakame seaweed sheets, torn into bite-sized pieces
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine salmon, soy sauce, sesame oil, garlic, and ginger. Mix well.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Just before serving, slice the cucumber into thin pieces.
4. Place the salmon mixture in a serving bowl, top with cucumber slices, and sprinkle with wakame seaweed.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 30 minutes (marinating time included)
Salmon Sashimi Salad with Yuzu Dressing
Experience the freshness of Japanese cuisine with this elegant salad featuring sashimi-grade salmon, crunchy cucumber, and a zesty yuzu dressing.
Ingredients:
– 1/2 pound sashimi-grade salmon fillet
– 1/2 cup thinly sliced cucumber
– 1/4 cup pickled ginger slices
– 1/4 cup toasted sesame seeds
– 2 tablespoons Yuzu Dressing (see below)
– Salt and pepper to taste
Yuzu Dressing:
– 2 tablespoons yuzu juice
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
Instructions:
1. Slice the salmon into thin pieces, about 1/4 inch thick.
2. In a large bowl, combine the sliced cucumber, pickled ginger, and toasted sesame seeds.
3. Arrange the salmon slices on top of the vegetable mixture.
4. Drizzle the Yuzu Dressing over the salmon and serve immediately.
Cooking Time: None! This dish is served raw.
Salmon Crudo with Chili Oil and Herbs
A refreshing and flavorful appetizer that combines the richness of salmon with the brightness of herbs and a kick of chili oil. Perfect for warm weather or as a light meal.
Ingredients:
– 4 salmon fillets (6 oz each), sliced into thin pieces
– 1/4 cup chili oil
– 2 tbsp freshly chopped parsley
– 2 tbsp freshly chopped dill
– 2 lemons, cut into wedges
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together chili oil and a pinch of salt.
2. Arrange the salmon slices on a platter or individual plates.
3. Drizzle the chili oil mixture evenly over the salmon.
4. Sprinkle parsley and dill over the top.
5. Serve with lemon wedges on the side.
Cooking Time: 0 minutes (raw)
Salmon Tartare in Endive Boats
A refreshing and elegant appetizer perfect for any occasion. This recipe combines the richness of salmon with the crunch of endive, all wrapped up in a flavorful package.
Ingredients:
– 1/2 pound fresh salmon fillet
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– Salt and pepper to taste
– 12 endive leaves
Instructions:
1. Cut the salmon into small pieces and place in a bowl.
2. Add the lemon juice, dill, salt, and pepper. Mix gently to combine.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in the olive oil.
5. Cut the endive leaves into small boats. Place a spoonful of the salmon tartare into each boat.
Cooking Time: None! This recipe is ready in under an hour and perfect for a quick appetizer or light lunch.
Salmon Poke Nachos with Avocado Crema
This recipe combines the bold flavors of salmon poke with the comforting warmth of nachos, topped with a creamy avocado sauce. Perfect for a unique snack or appetizer!
Ingredients:
– 1 pound sashimi-grade salmon, cut into small pieces
– 1/2 cup soy sauce
– 1/4 cup sesame oil
– 2 tablespoons chopped green onions
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 8-10 tortilla chips
– 1 ripe avocado, diced
– 1 lime, juiced
– 1 tablespoon sour cream
– Optional: sliced jalapeños or cilantro for garnish
Instructions:
1. In a bowl, mix together salmon, soy sauce, sesame oil, green onions, and ginger.
2. Arrange tortilla chips on a serving platter or individual plates.
3. Spoon the salmon poke mixture over the chips.
4. Top with diced avocado and squeeze lime juice over the top.
5. Drizzle sour cream over the nachos.
6. Garnish with sliced jalapeños or cilantro, if desired.
Cooking Time: 10-15 minutes (mostly prep time)
Salmon Sushi Rolls with Cream Cheese and Cucumber
Experience the perfect blend of flavors and textures in this delectable sushi roll recipe, featuring grilled salmon, creamy cream cheese, and refreshing cucumber.
Ingredients:
– 1/2 cup cooked salmon
– 1/4 cup cream cheese, softened
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Prepare the filling by mixing together the cooked salmon, cream cheese, and a pinch of salt.
2. Lay a sheet of nori seaweed flat on a cutting board.
3. Spread a thin layer of soy sauce along the center of the seaweed, leaving a 1-inch border at the top.
4. Place the cucumber slices along the soy sauce strip, followed by the salmon-cream cheese mixture.
5. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with sesame oil drizzled on top.
Cooking Time: 10 minutes
Salmon Tartare Stuffed Bell Peppers
Elevate your snack game with this flavorful and visually stunning recipe! Fresh salmon tartare is paired with crispy bell peppers, creating a perfect harmony of textures and tastes.
Ingredients:
– 1 pound fresh salmon fillet
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 4 bell peppers, any color
– 1 tablespoon sesame seeds
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a medium bowl, combine salmon, lemon juice, olive oil, onion, and parsley. Season with salt and pepper.
4. Stuff each bell pepper with the salmon mixture, filling to the top.
5. Sprinkle sesame seeds on top of each pepper.
6. Bake for 15-20 minutes or until peppers are tender.
Cooking Time: 15-20 minutes
Salmon Poke Tacos with Sriracha Mayo
Experience the fusion of Hawaiian poke and Mexican flavors with these addictive Salmon Poke Tacos topped with creamy Sriracha Mayo.
Ingredients:
– 1 pound sashimi-grade salmon, cut into small cubes
– 1/2 cup lime juice
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup chopped green onions
– 1/4 cup diced cucumber
– Salt and pepper to taste
– 8-10 corn tortillas
– Sriracha Mayo (see below)
Sriracha Mayo:
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
Instructions:
1. In a medium bowl, whisk together lime juice, soy sauce, and sesame oil.
2. Add the salmon cubes to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the salmon from the marinade and cook for 1-2 minutes per side, or until cooked through.
4. Warm tortillas according to package instructions.
5. Assemble tacos by placing grilled salmon on each tortilla, followed by green onions, cucumber, salt, and pepper.
6. Top with Sriracha Mayo (see below).
7. Serve immediately.
Cooking Time: 15-20 minutes
Salmon Sashimi with Truffle Oil and Microgreens
Experience the elegance of Japanese cuisine with this simple yet refined recipe. Fresh salmon, infused with the earthy richness of truffle oil and topped with peppery microgreens, makes for a truly unforgettable sashimi dish.
Ingredients:
– 6 oz fresh salmon fillet
– 1 tsp truffle oil
– 1/4 cup microgreens (such as pea shoots or purslane)
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. Cut the salmon into thin slices.
2. In a small bowl, mix together truffle oil and a pinch of salt.
3. Place the salmon slices in the bowl and gently coat with the truffle oil mixture.
4. Arrange the microgreens on top of the salmon.
5. Serve immediately, garnished with lime wedges.
Cooking Time: 0 minutes (sashimi is served raw)
Salmon Ceviche Tostadas with Cilantro
A refreshing twist on traditional ceviche, this recipe combines the flaky fish with crunchy tostadas and a burst of fresh cilantro.
Ingredients:
– 1 pound salmon fillet, cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup chopped cilantro
– Salt to taste
– 8-10 corn tortillas (tostadas)
– Optional: sliced radishes, diced avocado, or sour cream for topping
Instructions:
1. In a large bowl, combine salmon pieces, lime juice, red onion, and jalapeño pepper.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fish to “cook” in the lime juice.
3. Preheat oven to 350°F (175°C). Warm tortillas on a baking sheet for 5-7 minutes or until slightly softened.
4. To assemble, place a portion of ceviche onto each warmed tortilla and sprinkle with chopped cilantro.
5. Serve immediately, garnished with desired toppings.
Cooking Time: 30 minutes to prepare the ceviche, plus additional time for refrigeration.
Salmon Tartare with Quail Egg and Chives
Elevate your dining experience with this elegant and flavorful salmon tartare recipe, paired with the creamy richness of quail eggs and the subtle oniony flavor of chives.
Ingredients:
– 1 pound sashimi-grade salmon, diced
– 2 quail eggs, hard-boiled and halved
– 1/4 cup finely chopped chives
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the diced salmon, lemon juice, and olive oil. Gently mix until just combined.
2. Mound the salmon mixture onto a serving plate or individual plates.
3. Place a halved quail egg on top of each mound.
4. Sprinkle chopped chives over the eggs and salmon.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional chives if desired.
Cooking Time: 10 minutes (prep) + immediate serving
Summary
Savor the freshness and flavor of raw salmon with these 20 innovative recipes. From classic sashimi to modern twists on poke bowls and ceviche, there’s something for every sushi lover. Enjoy the simplicity of soy sauce and wasabi with Classic Salmon Sashimi or spice things up with Spicy Salmon Poke Bowl. Try Norwegian Gravlax with dill and mustard sauce or get creative with Salmon Tartare in Endive Boats. Whether you’re a seasoned sushi enthusiast or just discovering the world of raw fish, these recipes will inspire your next culinary adventure.
Leave a Reply