Quick raw salmon
This quick and easy raw salmon is topped with a delicious brown butter, soy, and citrus seasoning! It’s salty, nutty, and full of aromatic citrus flavor.
Yields: 4 portions
Prevents the screen from going dark
Instructions
-
Cool the salmon: Chill the fish in the freezer for 10-15 minutes before slicing.
¾ pound of salmon for sushi*
-
Citrus juice: Zest and juice the orange and lime and transfer to a small bowl.
½ large orange, 1 lime
-
Prepare the sauce: To the bowl, add the soy sauce, sugar, ginger, half the toasted sesame seeds, and half the chopped shallots. Leave to cool in the fridge while you prepare the rest of the dish.
2 tablespoons soy sauce, 1 teaspoon granulated sugar, 2 teaspoons grated ginger, 2 tablespoons toasted sesame seeds
-
Cut the fish: Using a long, sharp knife, slice the cold salmon into ⅛- to ¼-inch-thick pieces at a 30- to 45-degree angle to the fillet, aiming for even, smooth cuts. Clean your knife between cuts to maintain its sharpness. Arrange the pieces on a serving plate, wrap the plate with cling film and place in the refrigerator for up to 30 minutes while you prepare the rest of the dish.
-
Brown the butter: Place a saucepan over medium-low heat and add the butter. Once melted, after about 1-2 minutes, the butter will begin to foam and sizzle. Stir frequently, about 1 – 2 minutes, until the butter turns from a pale golden color to a deep golden brown and begins to emit a nutty aroma. Once the sizzling has calmed down (it will get really quiet!) immediately remove from the heat and pour into a small bowl. Cool the butter to room temperature, about 10 to 15 minutes.
2 tablespoons unsalted butter
-
Finish and serve: Remove the sauce from the fridge and stir in the melted butter; taste and season with additional salt as needed. It should taste a little saltier, punchier, and more citrusy than you want, as the flavors will dilute when you pair it with salmon.Remove the salmon from the fridge and season it with the sauce. Garnish with the remaining sesame seeds and shallots and serve immediately. Enjoy!
2 tablespoons finely sliced shallot, salt
Notes
You can usually find options at Asian grocery stores, such as Hmart or some fish markets. I recommend a rich, oily salmon like king salmon (Ora King is amazing) or Atlantic salmon.
Suggestions:
- Ask your fishmonger to remove the skin and any bones to make preparation easier! And if you’re nervous or making it for dinner, you can always ask your fishmonger to slice it for you.
- If you don’t let the butter cool before adding it to the sauce and pouring it over the salmon, it may slightly “cook” the fish! So make sure to cool it completely.
- Due to the delicate nature of raw salmon and the acid of the marinade, it is best to prepare this dish just before serving.
- For best results, make sure the salmon is very cold before serving and serve the dish immediately! The acid will begin to cook the fish after 20-30 minutes.
Nutrition
Calories: 221kcal | Carbohydrates: 7G | Protein: 19G | Fat: 13G | Saturated fats: 5G | Polyunsaturated fats: 3G | Monounsaturated fat: 4G | Trans fats: 0.2G | Cholesterol: 62mg | Sodium: 833mg | Potassium: 527mg | Fiber: 2G | Sugar: 4G | Vitamin A: 299UI | C vitamin: 18mg | Soccer: 70mg | Iron: 2mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
