Fresh Salmon Crudo with Puttanesca Flavors

Name: Fresh Salmon Crudo with Puttanesca Flavors
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound sushi grade salmon fillet, skin removed; 1 large tomato, about 8 to 10 ounces; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 2 tablespoons lemon juice; 1/2 teaspoon kosher salt; 1 large lemon for zest and juice; 1/4 cup pitted Castelvetrano olives, quartered; 1 tablespoon capers, drained; 1 teaspoon Calabrian chili paste; Flaky sea salt for serving; Fresh parsley leaves; A few grape tomatoes, thinly sliced

This elegant salmon crudo brings the bright, salty notes of a classic Italian pasta sauce to a simple raw fish appetizer.

By Daily Recipes Book· 🌍 Italian· July 17, 2026

Fresh Salmon Crudo with Puttanesca Flavors

dailyrecipesbook.com

Prep

15 minutes

Cook

0 minutes

Total

15 minutes

Serves

Salmon crudo is one of my favorite appetizers to prepare when I want something that looks fancy but actually comes together in minutes. Crudo simply means raw in Italian, and this version uses fresh salmon as a perfect canvas for Mediterranean flavors like olives, capers, and bright tomato.

The secret to success here is using the highest quality fish you can find. Always ask your fishmonger for sushi grade salmon and let them know you plan to eat it raw so they can provide the freshest cut available.

Ingredients

1 pound sushi grade salmon fillet, skin removed
1 large tomato, about 8 to 10 ounces
2 tablespoons extra virgin olive oil, plus extra for drizzling
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 large lemon for zest and juice
1/4 cup pitted Castelvetrano olives, quartered
1 tablespoon capers, drained
1 teaspoon Calabrian chili paste
Flaky sea salt for serving
Fresh parsley leaves
A few grape tomatoes, thinly sliced

Instructions

1
Pat the salmon dry with a paper towel and place it on a plate. Cover it loosely and pop it into the freezer along with your serving platter to chill while you prepare the dressing.
2
Grate the large tomato on a box grater into a bowl. Place the grated pulp into a fine mesh strainer to drain the excess liquid, then move the pulp to a medium bowl.
3
Whisk the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and the kosher salt into the strained tomato pulp to create your dressing.
4
Using a very sharp knife, cut the salmon against the grain into thin slices about 1/4 inch thick. Place the slices directly into the bowl with the dressing and toss gently to coat.
5
Remove your chilled platter from the freezer. Arrange the salmon slices in a fan pattern across the plate.
6
Top the fish with fresh lemon zest, the quartered olives, capers, and small dabs of Calabrian chili paste.
7
Finish the dish with a light drizzle of extra virgin olive oil, a sprinkle of flaky salt, fresh parsley, and the thin slices of grape tomato. Serve right away while everything is nice and cold.

💡 Tips

Serve this dish immediately after plating so the salmon stays firm and cool. If you have leftovers, keep them in an airtight container in the refrigerator, but try to enjoy it within one day for the best flavor and texture.

#Appetizer #Healthy #High Protein #Italian #Gluten Free

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