Dessert

Salmon Crudo with Yuzu Soy and Spicy Mayo Recipe

Name: Salmon Crudo with Yuzu Soy and Spicy Mayo Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 8 oz sushi-grade salmon; 2 tbsp kosher salt; 1 tbsp cane sugar; ¼ cup chives, chopped; 1 serrano, sliced (for topping); 1 large shallot; Neutral oil with high smoke point (for frying); 2½ tbsp light soy sauce; 1 tbsp yuzu juice; 1 tbsp mirin; 2 tbsp Japanese mayonnaise; 1 tsp wasabi; ½ tsp agave syrup

ByElena Hart January 8, 2026January 8, 2026

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Introduction

This Salmon Crudo with Yuzu Soy and Spicy Mayo is a fresh and vibrant dish that brings together perfectly cured salmon with bright citrus and a hint of heat. It’s an elegant yet simple appetizer or light meal that’s sure to impress with its balance of flavors and textures.

The dish shows four rectangular pieces of bright orange salmon sashimi arranged side by side on a white scalloped rectangular plate filled with a thin pool of light brown sauce. Each salmon piece is topped with a thin layer of finely chopped green herbs, adding a fresh green speckled texture. On top, there are slices of vibrant green jalapeño peppers evenly spaced along the salmon, and crispy golden-brown fried shallots scattered over everything. The background has a white marbled texture that softly contrasts with the bold colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz sushi-grade salmon
2 tbsp kosher salt

1 tbsp cane sugar
¼ cup chives, chopped

1 serrano, sliced (for topping)
1 large shallot

Neutral oil with high smoke point (for frying)
2½ tbsp light soy sauce
1 tbsp yuzu juice

1 tbsp mirin
2 tbsp Japanese mayo
1 tsp wasabi

½ tsp agave syrup

Instructions

Step 1: Mix the kosher salt and cane sugar together. Place the salmon on a wire rack over a baking sheet and evenly sprinkle the salt-sugar mixture on both sides. Refrigerate for 15–30 minutes to cure. Once done, rinse the salmon under cold water and pat dry thoroughly.
Step 2: Spread the chopped chives on a plate. Firmly press all sides of the salmon into the chives to coat it evenly. Return the salmon to the refrigerator for 15 minutes to set.

Step 3: Prepare the components: Thinly slice the shallot and pat dry. Add to a cold pan with enough oil to coat, then heat over medium and fry until golden and crispy; remove and drain on paper towels. In a small bowl, whisk together soy sauce, yuzu juice, and mirin to make the yuzu soy sauce. In another bowl, combine Japanese mayo, wasabi, and agave syrup for the spicy mayo.
Step 4: Slice the salmon into ½-inch pieces. Arrange a thin layer of yuzu soy sauce on your serving plate and neatly place the salmon slices on top. Add a dollop of spicy mayo and a slice of serrano on each piece. Finish by sprinkling the crispy shallots over the dish and serve immediately.

Tips & Variations

Use sushi-grade salmon to ensure safety and the best texture when eaten raw. If unavailable, opt for a high-quality, fresh fillet from a trusted source.

Adjust the amount of wasabi in the spicy mayo to suit your preferred heat level.
For extra crunch, garnish with toasted sesame seeds or finely chopped toasted nuts.
If yuzu juice is hard to find, substitute with a mix of fresh lemon and lime juice for a similar citrusy brightness.

Storage

Salmon crudo is best enjoyed fresh due to its raw nature and delicate flavors. If needed, store leftovers covered tightly in the refrigerator and consume within 24 hours. Avoid reheating, as it will affect the texture and taste.

How to Serve

The dish shows six thick slices of bright orange salmon placed side by side on a white scalloped dish. Each salmon slice has a coating of finely chopped green herbs around the edges and is topped with a few thin, crispy fried shallots. On top of each slice sits a fresh green jalapeño ring, adding a pop of color and texture. The salmon rests in a shallow pool of dark soy sauce that spreads around the base of the dish, with some sauce seeping into the scallops of the plate. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salmon instead of sushi-grade?

Sushi-grade salmon is recommended because it is handled and frozen properly to be safe for raw consumption. Using regular salmon not labeled as sushi-grade may pose health risks.

How long can I cure the salmon for?

The recipe suggests 15 to 30 minutes, which is enough to firm the fish and enhance flavor. Leaving it longer may result in a saltier, more cured texture similar to gravlax.