Raw Salmon with Citrus and Herbs
A bright and elegant dish featuring thinly sliced sushi-grade salmon dressed with citrus, olive oil, flaky sea salt, and fresh herbs. Perfect for a light lunch or as a starter for dinner parties.
Ingredients
Main Ingredients
- 6-8 oz Raw salmon fillet (sushi or sashimi-grade) For 2-3 servings
- 1 lemon or lime Fresh citrus juice Use juice to taste
- to taste High-quality extra-virgin olive oil Just a light drizzle
- to taste Flaky sea salt Maldon or similar for finishing
- to taste Fresh herbs (dill, cilantro, chives, or microgreens) Chopped
Optional Garnishes
- 1 Thinly sliced radishes For crunch
- 1 Ripe avocado slices For creaminess
Instructions
Preparation
- Chill the salmon and tools. Place the fillet in the refrigerator for 20-30 minutes to firm up. If possible, chill the serving plate as well.
- Trim and dry. Pat the fillet dry with paper towels and remove any pin bones with tweezers.
- Slice thinly. Use a very sharp knife to slice against the grain into thin, even pieces.
- Arrange on a plate. Lay the slices in a single layer on the chilled plate.
- Dress immediately. Squeeze fresh citrus over the salmon and drizzle with olive oil.
- Season and top. Sprinkle flaky sea salt and scatter chopped herbs evenly.
- Garnish and serve. Add sliced radishes or avocado. Serve immediately.
Notes
Best served fresh. Pair with a salad or other light dishes. Store leftovers tightly wrapped in plastic in the refrigerator for up to 24 hours.