Miso Salmon Crudo
Updated Jan 29, 2025, Published May 07, 2024
This post contains affiliate links. Please see our disclosure policy.
If you’re looking to shake things up at your next sushi night, you’ve gotta try this Miso Salmon Crudo recipe. Crudo is a dish of sliced raw seafood, such as salmon, and is often marinated or seasoned. It’s like a undone roll of sushi! It is super easy to make at home and it will have you coming back for more.
The marinate gives this dish all the flavor. You start out by combining the olive oil, Marukan Yuzu Ponzu, Marukan Organic Seasoned Rice Vinegar, and miso and pouring it over the sliced salmon. Once the marinate has nicely coated the salmon you put in in the refrigerator for 30 minutes to ensure the salmon has soaked up all the delicious flavors. When the 30 minutes are up you transfer the salmon to a platter and garnish it anyway you like. I love eating these with a slice of a gluten-free baguette.
Get ready to wow your taste buds with this Miso Salmon Crudo! It’s easy, it’s fun, and it’s packed with flavor. So, gather your friends, whip up a batch. This dish is gonna be the favorite dish of the night!
Get more salmon recipes here.
Miso Salmon Crudo
Ingredients
- 1 pound sushi grade salmon, , sliced into thin bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Marukan Yuzu Ponzu
- 1 tablespoon Marukan Organic Seasoned Rice Vinegar
- 1 teaspoon gluten-free miso paste
- ¼ small red onion, , very thinly sliced
- 1 tablespoon capers
- 2 teaspoons finely sliced chives
- Course sea salt
- Freshly ground black pepper
- Lemon wedges
- Gluten-free baguettes, , sliced and toasted
- For serving - optional:
- Microgreens
- Dried edible flowers
Instructions
- Arrange salmon slices in a shallow dish such as a 9 by 12 baking dish.
- Combine olive oil, Marukan Yuzu Ponzu, Marukan Organic Seasoned Rice Vinegar, and miso in a small bowl. Drizzle sauce over the salmon making sure it gets on both sides of the fish. Cover with plastic wrap and refrigerate for 30 minutes.
- Transfer the salmon to a serving platter. Top with red onion, capers, chives, a pinch of salt, and pepper. Arrange lemon wedges on the platter and serve with toasted baguette slices. If desired add microgreens and edible flowers before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
