Sockeye Salmon Crudo

Sockeye Salmon Crudo

Sockeye Salmon Crudo, Two Ways

Sockeye Salmon Crudo

The bright red-orange color of sockeye salmon flesh comes from eating plankton and krill while they are in the ocean. Fans of wild Alaska salmon appreciate the sockeye variety for its deep rich flavor, delightful fatty texture, and gorgeous striking color.

I recently joined Sitka Salmon Shares, a community supported fishery, where we share in the catch of Alaskan small-boat fishermen using low-impact gear that respects the ocean and its sea life. This month we received a box of Sockeye Salmon with fish from both Prince William Sound and Bristol Bay.

The dense, firm flesh makes sockeye a great fish for serving raw. And because it’s blast-frozen, Sitka Salmon is all sashimi-grade. They say, “The on-boat standards our fishermen follow, short boat trips, and individual handling of our fish ensures the quality demanded by any raw preparation. But it’s the blast-freezing process that kills parasites that could be in the fish, which would otherwise be killed by heat in cooking.”

Alaska

Alaskan Sockeye Salmon Crudo Recipes

Alaska

Sockeye Salmon Crudo

Wild Sockeye Salmon, Bristol Bay Alaska

Sliced- Style Salmon Crudo with Lemon Olive Oil, Jalapeño, Cilantro, Shallot, Microgreens, White Sesame Seeds, Radish (optional)

  • Lemon Olive Oil – 1 part fresh squeezed lemon juice to 2 parts good-tasting olive oil plus a bit of salt. Place in a small container and use an immersion blender to emulsify.
  • Jalapeño- thinly sliced
  • Cilantro – leaves only
  • Shallot – thinly sliced
  • Microgreens
  • Radish – thinly sliced (optional)
  • Toasted White Sesame Seeds

Wild Sockeye Salmon, Bristol Bay Alaska

Slice the cold raw sockeye salmon fillet on a 45° angle, placing each piece on a platter as it is sliced. Arrange jalapeños, shallots, and radishes (if using) on and around the salmon. Drizzle lemon olive oil over all the salmon. Finish with cilantro, microgreens, and sesame seeds. Serve immediately.

Alaska

Wild Sockeye Salmon, Prince William Sound Alaska

Wild Sockeye Salmon, Prince William Sound Alaska

Chopped-Style Salmon Crudo with Calabrian Chili Sauce, Lime Olive Oil, Shallot, Microgreens, Radish, Black Sesame Seeds

  • Lime Olive Oil – 1 part fresh squeezed lime juice to 2 parts good-tasting olive oil plus a bit of salt. Place in a small container and use an immersion blender to emulsify.
  • Calabrian Chili Sauce
  • Shallot – thinly sliced
  • Microgreens
  • Radish – thinly sliced
  • Black Sesame Seeds

In a small bowl, toss cold chopped raw sockeye salmon with lime olive oil, radish, and shallot. Spread mixture onto a platter. Drizzle with a bit more lime olive oil. Top with small spoonfuls of Calabrian chili sauce. Finish with microgreens and black sesame seeds. Serve immediately.

Alaska

*Alaska scenery images from my trip a few years ago.

More Crudo Recipes

Fluke CrudoA member of the flounder family – fluke has a clean, delicate, fresh taste that is excellent served raw with olive oil and citrus juice.

Fluke Crudo, Pickled Radish, Gochugaru Vinaigrette here

Fluke Crudo, Cucumber, Candied Orange here

Fluke Crudo, Dragon Fruit, Meyer Lemon Vinaigrette here

(Note: The FDA’s stance is that consuming raw or undercooked meat, poultry, and seafood products may increase the risk of foodborne illness).

2 thoughts on “Sockeye Salmon Crudo”

  1. Great post, LL. I always learn much when I stop by TWTE. Wonderful Alaska pics, too. I can just imagine the texture of the Salmon with the thinly sliced jalapeños and radishes. Yummy! But, you really had me at Calabrian Chili Sauce!

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