Light, clean, and quietly layered—this is the kind of dish that doesn’t ask for much, but delivers in return. Soft slices of salmon, a citrusy miso dressing, and just a touch of heat and salt from the tiniest details. It’s subtle, but intentional and so easy to put together.

Great as an appetizer for dinner shared with friends, or as a light lunch with a salad on the side—this crudo with miso dressing is refreshing and delicious. The kind of plate that disappears quickly, with very little effort. Best served cold, when everything still tastes like itself. We hope you enjoy it as much as we do! 

Salmon Crudo with Miso Dressing Recipe

Ingredients 

• 150g fresh sashimi-grade salmon, thinly sliced
• ½ cucumber, thinly sliced into rounds
• 1 tsp white miso paste
• 1 tsp sesame oil
• ½ tsp fish sauce (or to taste)
• Juice of ½ lemon + zest
• Tobiko (flying fish roe), for topping
• Chives, finely chopped

Steps

1. If time allows, start by soaking the sliced cucumber in ice water for 5 to 10 minutes to keep them extra crisp. Pat them dry and arrange in a single layer on your serving plate.
2. In a small bowl, whisk together the white miso, sesame oil, fish sauce, and lemon juice until smooth and emulsified.
3. Lay the salmon slices gently over the cucumber on a plate, then spoon the dressing over the fish or set the dressing aside and it can be dipped.
4. Grate a little lemon zest on top, then finish with a small spoonful of tobiko and a scattering of chopped chives. Serve cold, just after plating—fresh, delicate, and quietly balanced.