Transforming Frozen Salmon into a Delicious Salmon Crudo

Fresh salmon crudo is a delightful dish that feels luxurious but can be surprisingly affordable when you know where to find the right salmon and how to prepare it. The key to a great salmon crudo is to use sushi- or sashimi-grade salmon, which ensures safety and quality when served raw. While sushi-grade salmon often comes with a high price tag, buying it in bulk, freezing it, and portioning it yourself can significantly reduce the cost. This post will guide you through finding affordable sushi-grade salmon and turning it into a simple, elegant salmon crudo that you can enjoy at home.

Salmon crudo with citrus slices on a white plate

Finding Affordable Sushi or Sashimi Grade Salmon

Sushi-grade salmon is specially handled to be safe for raw consumption. It is usually flash-frozen to kill parasites and maintain freshness. Here are some practical options for buying sushi-grade salmon without breaking the bank:

• Sam’s Club offers frozen sushi-grade salmon at about $13.50 per pound. The catch is you need to buy a 5-pound package and portion it yourself. Cutting frozen salmon is manageable with a sharp knife and a steady hand, making this a cost-effective option if you plan to use salmon regularly.

  
  

• Wild Fork sells frozen sashimi-grade salmon for around $13.00 per pound. Their packages are approximately 3 pounds, which is easier to handle than Sam’s Club's but still requires portioning from frozen. Wild Fork’s salmon is often available in local stores even when online stock runs out.

  
  

• Other retailers sell smaller amounts of sushi-grade salmon but at a higher price per pound. These are convenient if you want less quantity but will cost more overall.

  
  

• For those curious about using fresh Costco salmon for sushi, Food and Wine magazine published a guide on how to make it safe for raw consumption. This involves freezing the salmon at home to kill parasites. While untested here, it could be a useful method for some. You can read the article here.

  
  

Buying in bulk frozen and portioning yourself can reduce the cost of sushi-grade salmon to about $7.00 per portion, making this elegant dish more accessible.

Hint: After purchasing your frozen salmon, let it thaw very slightly, then portion it into 6-8 oz portions. filets (skin if necessary). Wrap these filets in parchment paper, place the wrapped portions in a plastic zipper bag, and freeze. They will keep up to our months, but I like to use them within 60 days.

When it's time to make your crudo (or sashimi or sushi), take a portion from the zippered bag and let it thaw for 30 minutes. It will still be mostly frozen. Slice your salmon while it is still frozen with a very sharp knife.

Preparing the Salmon Crudo

Salmon crudo is a raw preparation that highlights the fish’s natural flavor with minimal ingredients. It requires no cooking, making it quick and easy to prepare. Here’s a simple recipe that balances the richness of salmon with bright citrus and fresh herbs.

Ingredients

• 8 oz fresh sashimi-grade salmon, thinly sliced

• 1 small blood orange, thinly sliced

• 1 small lemon, thinly sliced

• 1 tablespoon extra virgin olive oil

• Juice of 1/2 a lemon

• 1 tablespoon chopped shallots or red onion

• 1 teaspoon capers, plus a little caper juice

• Fresh herbs such as dill, chives, or parsley, finely chopped

• Flake or sea salt

• Freshly ground black pepper

• Thinly sliced cucumber and additional herbs (for garnish)

  

  Ingredients for Salmon Crudo.

  
  
  
  

Instructions

1. Arrange the salmon: Lay the thin slices of salmon evenly on a chilled serving plate. Keeping the plate cold helps maintain the salmon’s texture and freshness.

   
   

2. Add cucumber and citrus slices: Arrange the cucumber slices around the salmon on a plate. Portion the orange and lemon slices into quarters or wedges. Arrange the blood orange and lemon wedges decoratively over the salmon. The citrus adds a refreshing contrast and a pop of color.

   
   

3. Prepare the dressing: In a small bowl, combine the olive oil, lemon juice, chopped shallots, capers, fresh herbs, and a bit of caper juice. Season with salt and lots of coarsely ground pepper to taste.

   
   

4. Drizzle and garnish: Pour the dressing evenly over the salmon and citrus slices. Sprinkle additional fresh herbs, ground pepper, and flake salt on top for texture and flavor.

   
   

5. Serve immediately: Salmon crudo is best enjoyed fresh as a light appetizer or a refreshing meal.

   
   

Tips for Success

• Use a sharp knife to slice the salmon thinly and evenly. Slightly frozen salmon is easier to cut cleanly.

  
  

• Keep everything cold until serving. This preserves the texture and safety of the raw fish.

  
  

• Experiment with herbs. Dill pairs beautifully with salmon, but chives or parsley add a fresh twist.

  
  

• Adjust citrus to your taste. Blood orange adds sweetness and color, while lemon brings brightness.

  
  

• Serve with crusty bread or crackers for a simple, elegant presentation.

  
  

Plated salmon crudo with fresh herbs and citrus slices on a serving plate

Bringing It All Together

Transforming frozen sushi-grade salmon into a delicious salmon crudo is easier and more affordable than many expect. By buying in bulk frozen (sushi or sashimi-grade) salmon and portioning it yourself, you can enjoy this fresh, elegant dish without paying premium prices. The recipe requires minimal ingredients and no cooking, making it perfect for a quick appetizer or light meal that impresses.