Easy Salmon Crudo Bowl Recipe with Soy-Lime Dressing

This is my favorite way to do salmon when I’m in a rush but want something healthy.

The honey-lime dressing adds a bright zing that perfectly balances the fish, while the veg adds a great crunch.

It’s a refreshing change from a standard salad and takes zero actual cooking—perfect for a quick dinner or a simple, impressive appetizer to share. If you're a crudo fan have you tried my Homemade Hamachi Crudo?

Jump to:

• Why You'll Love This Salmon Crudo Bowl Recipe
• Salmon Crudo Bowl Ingredients
• How to Make Salmon Crudo Bowl - Step-By-Step
• Frequently Asked Questions
• Variations & Substitutions
• Pro Tips & Tricks
• How To Serve
• Pin This Easy Salmon Crudo Bowl with Soy-Lime Dressing Recipe For Later
• What Do You Think?!
• More Easy Salad Recipe Ideas
• Printable Recipe
• Easy Salmon Crudo Bowl with Soy-Lime Dressing
• Reader Comments & Ratings

Why You'll Love This Salmon Crudo Bowl Recipe

While this is honestly one of the easiest recipes on the blog, the results are seriously impressive.

It’s my secret weapon for an easy healthy, 'no-cook' meal that feels like a treat.

Dinner bowls are the best way to ensure minimal dishes!

If you’re a fan of these fresh, punchy flavors, you’ll also love my speedy Arugula Burrata Salad for a bit of indulgence, or my Beet and Cucumber Salad for that same satisfying crunch. This Kale and Cannelini Bean Salad is another solid no cook dinner as is this Yoghurt Beet salad, which couldn't be easier but looks beautiful on the plate if you've got friends coming over.

Salmon Crudo Bowl Ingredients

Find the full list and quantities in the recipe card below.

Salmon - Don't be nervous about serving raw fish - just make sure it is sushi grade salmon. The best idea is to speak to the fishmonger and explain what you are making so you get their best choice and are assured of the freshness of the fish. In the fishing industry, "sashimi-grade" or "sushi grade" usually means the fish underwent Parasite Destruction. This requires freezing the fish at ultra-low temperatures (typically -35°C or below) for a specific amount of time so you can be completely sure it's safe to eat without cooking.

Vegetables - I used a combination of avocado, cucumber, radish and red chili which all pair really well with the salmon.

Soy Sauce - I used light soy sauce in the dressing, use tamari if you are celiac or following a gluten free diet.

Lime Juice - I used fresh lime juice in the dressing. For more intense citrus notes you could also add some of the zest if you wish.

How to Make Salmon Crudo Bowl - Step-By-Step

Find the full printable recipe card below.

Prepare the Salmon

For very thin slices, wrap the salmon fillets in plastic wrap and place in the freezer for about 30 minutes until firm but not frozen solid.

Use a long, sharp chef's knife to carefully slice across the grain of the salmon in smooth, single strokes. Aim for thin slices of salmon about ⅛ to ¼ inch thick that are bite-size. Set aside.

Make the Dressing

In a mixing bowl, whisk together the soy sauce, lime juice, honey, sesame oil and minced garlic.

Season with salt and black pepper. Taste and adjust the sweetness or acidity as needed.

Assemble The Bowls

Arrange the salmon slices in serving bowls or on a platter. Add the sliced avocado, radish and cucumber around or on top of the salmon.

Drizzle with the soy-lime honey dressing. Sprinkle over sesame seeds and top with finely sliced red chili and finish with a handful of micro or baby greens and serve immediately.

Frequently Asked Questions

What is salmon crudo?

Crudo is a raw fish dish, featuring thinly sliced raw sushi-grade fish, in this case salmon. The fish is dressed with extra virgin olive oil, citrus juice (can be lemon, lime or orange juice). The dish is seasoned with salt, sometimes a little chili and fresh herbs. Other fresh salad based ingredients can be added, like cucumber, radish, avocado, capers or shallots.

What does crudo mean?

"Crudo" means raw in Italian or Spanish and refers to a dish of raw and dressed ingredients, either seafood, meat or sometimes vegetables. The dressing is usually citrus based.

Is it safe to eat raw fish?

Yes, it is safe to eat raw fish, provided you buy the fish from a trusted source. When buying the fish I recommend asking specifically for high quality sushi-grade salmon. While high heat kills the natural parasites in salmon during cooking, deep-freezing to very low temperature kills them for raw consumption. When you buy "sushi-grade" or "sashimi-grade" from a reputable fishmonger, you’re buying fish that has been scientifically treated to be safe to eat raw.

Is crudo healthy?

Yes, crudo is usually a healthy food option, comprising fresh, lean raw seafood in a citrus dressing. This is a high-protein, low-carb dish.

Variations & Substitutions

Swap the salmon for other sashimi-grade raw fish with a similar fat content. Try fatty fish like hamachi yellowtail, yellowfin tuna, ahi tuna, scallops, albacore or Japanese amberjack.

Add in some other vegetables, try red onion, shallots, capers or serrano or jalapeno peppers.

When it comes to the citrus juice, you can swap lime juice in the dressing for fresh lemon juice, yuzu juice, or try orange juice for a sweeter finish.

To really amp up the citrus notes you can add some fresh lime zest or swap for lemon zest.

If you can get them locally, adding some finger lime to the dish adds great flavor.

If you like more heat, add a sprinkle of red pepper flakes, a tiny drizzle of chili oil or hot sauce.

Add a little smoky flavor with a drizzle of sesame oil and some toasted sesame seeds.

Pro Tips & Tricks

The soy-lime honey dressing can be made ahead and stored in an airtight container in the refrigerator until you are ready to prep and assemble.

Squeeze a little extra lime over your avocado slices as soon as they are cut. This prevents oxidation and keeps them looking bright and fresh for the table.

Always purchase sashimi-grade salmon and look for thick, even-sized center-cut fillets with the skin removed, rather than a tail piece. This is easier to slice into uniform pieces.

Make friends with your fish monger and tell them what you're making when you buy! That way you know you'll be getting the freshest and best salmon!

For the thinnest slices, place the salmon filets into the freezer for 30 minutes to firm up a little as this will make it easier to cut.

When cutting the fish, use a very sharp knife to cut into thin slices and always cut across the grain. This ensures a melt-in-the-mouth texture and stops it falling apart.

Keep the knife cool - and run it under a cold tap every couple of slices to avoid too much 'friction' when slicing the fish.

I always use a chilled serving plate as this helps to keep the fish at the perfect temperature for food safety and taste.

How To Serve

I like to serve this dish as soon as it's made, to preserve the fresh flavors. I top the fish with some microgreens and/or fresh herbs, and finish with a sprinkle of sesame seeds. It's a versatile recipe, great as a light salad lunch or dinner main option, or as a side salad or even a healthy snack.

This appetizer makes a great addition to any table, served alongside a variety of other starters. If you like fish appetizers have you tried this recipe for my for Shrimp with Easy Dipping Sauces? These Roasted Shishito Peppers would also go perfectly.

Pin This Easy Salmon Crudo Bowl with Soy-Lime Dressing Recipe For Later

What Do You Think?!

Love this Recipe?
I’d be so grateful if you could leave a ⭐ rating and comment below — it really helps me know what works for you!

Save this recipe to Pinterest or share it with a friend who loves cooking. Follow me on Facebook and Instagram for more family friendly easy-to-do recipes.

• Facebook
• Instagram
• Pinterest

---

More Easy Salad Recipe Ideas

---

Printable Recipe