20 Delicious Raw Salmon Recipes for Every Occasion

Got a love for sushi but hesitant to roll your own? Or maybe you’re looking to impress at your next dinner party with something effortlessly elegant? Raw salmon isn’t just for sushi bars—it’s a versatile star that can shine in quick lunches, luxurious appetizers, and everything in between. Dive into our roundup of 20 delicious raw salmon recipes that promise to elevate any occasion, from weeknight dinners to special celebrations. Let’s get slicing!

Classic Salmon Sashimi

Yearning for a dish that’s both elegant and effortless? Classic Salmon Sashimi is your answer. Fresh, buttery, and ready in minutes—this is no-fuss dining at its finest.

Ingredients

• 1 lb fresh salmon fillet (sushi-grade, skin removed)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp wasabi paste (adjust to taste)
• 1 tsp pickled ginger (for serving)
• 1 scallion (thinly sliced, for garnish)

Instructions

1. Place the salmon fillet on a cutting board. Using a sharp knife, slice the salmon against the grain into 1/4-inch thick pieces. Tip: Dip the knife in water between slices for cleaner cuts.
2. Arrange the salmon slices on a serving plate, slightly overlapping for a professional presentation.
3. In a small bowl, mix the soy sauce and wasabi paste until well combined. Tip: Start with less wasabi and add more to suit your heat preference.
4. Garnish the salmon with scallions and serve with pickled ginger on the side. Tip: For an extra touch, drizzle the soy-wasabi mixture lightly over the salmon just before serving.

Outstanding in its simplicity, the salmon melts in your mouth with a rich, clean flavor. Pair it with a crisp white wine or enjoy as part of a larger sushi spread for a show-stopping meal.

Salmon Tartare with Avocado

Fresh, vibrant, and downright addictive—this salmon tartare with avocado is your next obsession. Layer it, scoop it, or straight-up devour it with chips.

Ingredients

• 1 lb fresh salmon, skinless and diced (sushi-grade for safety)
• 1 ripe avocado, diced (squeeze lime juice to prevent browning)
• 2 tbsp lime juice (freshly squeezed for zing)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup red onion, finely diced (soak in water to mellow)
• 1 tbsp capers, drained (adds a salty punch)
• Salt and pepper (adjust to taste)
• 1/4 cup fresh dill, chopped (or cilantro for a twist)

Instructions

1. In a large bowl, combine the diced salmon, avocado, lime juice, and olive oil. Gently fold to mix without mashing the avocado.
2. Add the red onion, capers, and dill to the bowl. Season with salt and pepper, then fold again to distribute evenly.
3. Chill the mixture in the refrigerator for 15 minutes to let the flavors meld. Tip: Cover with plastic wrap directly on the surface to prevent oxidation.
4. Before serving, give the tartare a final gentle stir. Taste and adjust seasoning if needed. Tip: Serve on a chilled plate for maximum freshness.
5. For an elegant presentation, use a ring mold to shape the tartare on the plate. Tip: Garnish with extra dill and a drizzle of olive oil for a photo-worthy finish.

Rich in texture and bursting with freshness, this dish is a showstopper. Try it on toasted baguette slices or as a luxurious topping for a green salad.

Spicy Salmon Roll

Just when you thought sushi couldn’t get any better, here comes the Spicy Salmon Roll—**bold, fresh, and packing heat**. Perfect for those who love a little kick with their seafood.

Ingredients

• 1 cup sushi rice (short-grain, rinse until water runs clear)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (or apple cider vinegar for a twist)
• 1 tbsp sugar (adjust to sweetness preference)
• 1/2 tsp salt (fine sea salt preferred)
• 8 oz fresh salmon (sashimi-grade, skinless)
• 1 tbsp sriracha (or more for extra heat)
• 1/2 tbsp mayonnaise (Japanese mayo for creaminess)
• 1/2 cucumber (julienned, seeds removed)
• 2 sheets nori (roasted seaweed)
• 1 tsp sesame seeds (toasted, for garnish)

Instructions

1. **Rinse** the sushi rice under cold water until the water runs clear, then drain.
2. **Cook** the rice with water in a rice cooker or pot for 18 minutes, then let it sit covered for 10 minutes off heat.
3. **Mix** rice vinegar, sugar, and salt in a small bowl, then fold into the cooked rice. Cool to room temperature.
4. **Slice** the salmon into thin strips, then mix with sriracha and mayonnaise in a bowl.
5. **Place** a nori sheet on a bamboo mat, spread a thin layer of rice, leaving a 1-inch border at the top.
6. **Arrange** salmon mixture and cucumber strips horizontally on the rice.
7. **Roll** tightly using the bamboo mat, pressing gently to seal the edge with water if needed.
8. **Cut** the roll into 8 pieces with a sharp, wet knife for clean slices.
9. **Sprinkle** sesame seeds on top before serving.

Get ready for a **texture party**—creamy salmon, crunchy cucumber, and sticky rice. Serve with extra sriracha on the side for those who dare.

Salmon Poke Bowl

Alright, let’s dive into this fresh, vibrant Salmon Poke Bowl that’s about to blow your taste buds away. A perfect blend of flavors and textures, this dish is your ticket to a quick, healthy meal that doesn’t skimp on the wow factor.

Ingredients

• 1 lb fresh salmon, skinless and diced into 1/2-inch cubes (sushi-grade preferred)
• 2 cups cooked sushi rice, cooled (short-grain works best)
• 1/4 cup soy sauce (low-sodium for a healthier option)
• 1 tbsp sesame oil (toasted for extra flavor)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tsp honey (or agave for a vegan twist)
• 1/2 tsp grated ginger (fresh is key)
• 1/2 tsp minced garlic (about 1 clove)
• 1/2 cup diced cucumber (seedless for less water)
• 1/2 cup diced avocado (ripe but firm)
• 2 tbsp sliced green onions (green parts only)
• 1 tbsp sesame seeds (black or white for garnish)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic until well combined.
2. Add the diced salmon to the bowl, gently tossing to coat. Let it marinate in the fridge for 15 minutes—no longer to prevent overcooking.
3. While the salmon marinates, divide the cooled sushi rice between two bowls, pressing it down slightly to form a base.
4. Arrange the marinated salmon, diced cucumber, and avocado on top of the rice in sections for a visually appealing presentation.
5. Sprinkle with green onions, sesame seeds, and red pepper flakes if using, for that extra crunch and kick.
6. Drizzle any remaining marinade over the bowls for an added flavor boost.

Unbelievably fresh and satisfying, this Salmon Poke Bowl offers a creamy, crunchy, and umami-packed experience. Serve it with a side of pickled ginger or wasabi for an extra zing that’ll make every bite pop.

Salmon Carpaccio with Lemon Dressing

Get ready to dazzle your taste buds with this no-cook, show-stopping dish that’s as easy as it is elegant. Thinly sliced salmon meets a zesty lemon dressing for a dish that’s fresh, flavorful, and foolproof.

Ingredients

• 1 lb fresh salmon fillet, skinless (sushi-grade preferred for safety)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1 tsp lemon zest (for extra brightness)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• 1 tbsp capers, drained (for a briny kick)
• Fresh dill, for garnish (or substitute with parsley)

Instructions

1. Place the salmon fillet in the freezer for 15 minutes to firm up, making it easier to slice thinly.
2. Using a sharp knife, slice the salmon as thinly as possible against the grain. Arrange the slices on a serving plate.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
4. Drizzle the lemon dressing evenly over the salmon slices. Tip: Let it sit for 5 minutes to slightly ‘cook’ the salmon in the acid.
5. Sprinkle capers and fresh dill over the top for garnish. Tip: For an extra touch, add thinly sliced red onions or avocado.
6. Serve immediately with crusty bread or over a bed of arugula for a complete meal. Tip: Ensure all ingredients are cold for the best texture and flavor.

Perfectly tender salmon with a vibrant lemon kick, this carpaccio is a testament to simplicity. Serve it as an appetizer that steals the show or a light main that’s effortlessly chic.

Norwegian Gravlax

Just when you thought salmon couldn’t get any better, Norwegian Gravlax walks in. This no-cook, cured salmon is your ticket to impressing without stressing.

Ingredients

• 1 lb fresh salmon fillet, skin-on (wild-caught for best flavor)
• 1/4 cup kosher salt (adjust based on fillet thickness)
• 1/4 cup granulated sugar (balances the salt)
• 1 tbsp crushed black peppercorns (for a spicy kick)
• 1 bunch fresh dill, chopped (stems included for extra aroma)
• 2 tbsp aquavit or vodka (optional, accelerates curing)

Instructions

1. Pat the salmon fillet dry with paper towels to ensure the cure adheres well.
2. Mix salt, sugar, peppercorns, and chopped dill in a bowl. Tip: Taste the mix; it should be more salty than sweet.
3. Place salmon skin-side down on a large piece of plastic wrap. Rub the cure mixture evenly over the flesh side.
4. Drizzle aquavit or vodka over the salmon if using. This step is optional but adds depth.
5. Wrap the salmon tightly in plastic wrap, then place in a dish. Weigh it down with a heavy can to press the cure into the fish.
6. Refrigerate for 48-72 hours, flipping every 12 hours. Tip: The longer it cures, the firmer the texture.
7. Unwrap and rinse the salmon under cold water to remove excess cure. Pat dry.
8. Slice thinly against the grain for serving. Tip: Use a sharp knife for clean cuts.

Gravlax boasts a silky texture with a perfect balance of salty, sweet, and herbaceous notes. Serve it on rye toast with a mustard-dill sauce, or get creative with avocado toast for a modern twist.

Salmon Ceviche with Lime and Cilantro

Fresh, zesty, and lightning-fast—this salmon ceviche is your next obsession. Flash-marinate premium salmon in lime for a dish that’s bold, bright, and begging to be devoured.

Ingredients

• 1 lb fresh salmon, skinless and diced into 1/2-inch cubes (sushi-grade preferred)
• 1/2 cup fresh lime juice (about 4 limes, adjust for tartness)
• 1/4 cup red onion, finely diced (soak in cold water for 5 mins to mellow)
• 1/4 cup cilantro, chopped (stems included for extra flavor)
• 1 jalapeño, seeded and minced (keep seeds for more heat)
• 1/2 tsp sea salt (plus more to taste)
• 1 avocado, diced (add last to prevent browning)
• Tortilla chips or tostadas, for serving

Instructions

1. In a large glass bowl, combine salmon and lime juice. Ensure salmon is fully submerged. Cover and refrigerate for 15 minutes—no longer, or the fish will overcook.
2. Drain excess lime juice, leaving about 2 tbsp in the bowl for moisture.
3. Gently fold in red onion, cilantro, jalapeño, and sea salt. Mix just until combined to keep the salmon chunks intact.
4. Carefully add avocado, tossing once to distribute without mashing.
5. Serve immediately with tortilla chips or tostadas for crunch.

Yield: The salmon should be opaque on the edges but slightly translucent in the center—perfectly ‘cooked’ by the lime. The cilantro and jalapeño deliver a fresh kick, while the avocado adds creaminess. Try stacking it on mini tostadas for a party-ready bite.

Smoked Salmon Sushi

Jump into the world of sushi with this Smoked Salmon Sushi recipe—quick, fresh, and packed with flavor. Just grab, roll, and slice for a bite that’s always a hit.

Ingredients

• 1 cup sushi rice (short-grain, rinse until water runs clear)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (or apple cider vinegar for a twist)
• 1 tbsp sugar (adjust to sweetness preference)
• 1/2 tsp salt (fine sea salt works best)
• 4 oz smoked salmon (thinly sliced, look for high-quality)
• 1/2 cucumber (julienned, seeds removed for crunch)
• 1 avocado (sliced, ripe but firm)
• 4 sheets nori (seaweed, standard sushi size)
• 1 tbsp sesame seeds (toasted, for extra flavor)
• Wasabi and soy sauce (for serving, optional)

Instructions

1. Rinse 1 cup sushi rice under cold water until the water runs clear, then drain well.
2. Combine rice and 1 1/4 cups water in a rice cooker; cook according to manufacturer’s instructions. Tip: Let it sit for 10 minutes after cooking for perfect texture.
3. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl; microwave for 30 seconds to dissolve. Fold into cooked rice gently. Tip: Use a wooden spoon to avoid crushing the grains.
4. Place a nori sheet on a bamboo mat, shiny side down. Spread a thin layer of rice, leaving a 1-inch border at the top.
5. Arrange smoked salmon, cucumber, and avocado in a line at the bottom edge of the nori. Tip: Wet the top border with water to seal the roll easily.
6. Roll tightly using the mat, pressing gently as you go. Slice into 8 pieces with a sharp, wet knife.
7. Sprinkle with sesame seeds and serve with wasabi and soy sauce on the side.

Zesty, creamy, and with a hint of smoke, this sushi rolls into a perfect balance of textures. Try it with a drizzle of spicy mayo or pickled ginger for an extra kick.

Salmon Nigiri

Yum, you’re about to dive into making Salmon Nigiri that’ll rival your favorite sushi spot. Fresh, simple, and oh-so-satisfying, this is your ticket to homemade sushi glory.

Ingredients

• 1 lb fresh salmon fillet (sushi-grade, skin removed)
• 2 cups sushi rice (short-grain, rinsed until water runs clear)
• 1/4 cup rice vinegar (seasoned, or add 1 tbsp sugar and 1 tsp salt to plain)
• 1 tbsp sugar (adjust to taste)
• 1 tsp salt (adjust to taste)
• Wasabi (optional, for serving)
• Soy sauce (for serving)
• Pickled ginger (for serving)

Instructions

1. Cook sushi rice according to package instructions. Let it cool to room temperature.
2. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold gently into the cooled rice.
3. Slice salmon into 2-inch long, 1-inch wide, and 1/2-inch thick pieces against the grain for tenderness.
4. Wet your hands with water to prevent sticking, then grab a golf ball-sized amount of rice. Shape it into a small oblong mound.
5. Place a slice of salmon on top of each rice mound, pressing lightly to adhere. Optionally, add a dab of wasabi between the rice and salmon for extra kick.
6. Serve immediately with soy sauce and pickled ginger on the side.

Cool, creamy salmon meets subtly sweet rice in every bite. Try garnishing with a thin slice of lemon or a sprinkle of sesame seeds for an extra pop of flavor and texture.

Salmon and Cucumber Rolls

Now, let’s dive into making these refreshing Salmon and Cucumber Rolls that are perfect for a quick snack or a fancy appetizer. They’re light, crunchy, and packed with flavor—ideal for summer gatherings or a healthy treat.

Ingredients

• 1 large cucumber (English or Persian for fewer seeds)
• 8 oz smoked salmon (thinly sliced for easy rolling)
• 4 oz cream cheese (softened for easy spreading)
• 1 tbsp fresh dill (chopped, or use dried in a pinch)
• 1 tsp lemon zest (brightens up the flavor)
• 1/2 tsp black pepper (freshly ground for best taste)

Instructions

1. Wash the cucumber and pat dry. Using a vegetable peeler, slice lengthwise into thin ribbons. Aim for about 12 ribbons, each 1/4 inch wide.
2. In a small bowl, mix the cream cheese, dill, lemon zest, and black pepper until smooth. This is your filling—taste and adjust seasoning if needed.
3. Lay a cucumber ribbon flat. Spread a thin layer of the cream cheese mixture over it, leaving a small border at one end.
4. Place a small piece of smoked salmon on top of the cream cheese, near the end with the border.
5. Carefully roll the cucumber around the salmon, starting from the end with the salmon. The cream cheese will help it stick together.
6. Repeat with the remaining cucumber ribbons and filling. Chill the rolls in the fridge for 15 minutes to set before serving.

Yield: These rolls are crisp, creamy, and slightly tangy from the lemon zest. Serve them on a platter with extra dill sprinkled on top for a pop of color, or alongside a light aioli for dipping.

Salmon Tartare with Mango Salsa

Zesty and fresh, this dish combines the richness of salmon with the sweet kick of mango. Perfect for summer gatherings or a fancy night in, it’s a no-cook recipe that impresses every time.

Ingredients

• 1 lb fresh salmon, skinless and diced (sushi-grade preferred)
• 1 ripe mango, finely diced (about 1 cup)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 mins to mellow)
• 2 tbsp fresh cilantro, chopped (stems removed for less bitterness)
• 1 jalapeño, seeded and minced (adjust to spice preference)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large bowl, gently mix the diced salmon with lime juice, olive oil, salt, and pepper. Let it marinate in the fridge for 15 minutes to ‘cook’ slightly in the acidity.
2. Meanwhile, in another bowl, combine the diced mango, red onion, cilantro, and jalapeño. Toss lightly to mix.
3. Remove the salmon from the fridge. Fold in the mango salsa gently to keep the salmon pieces intact.
4. Serve immediately or chill for up to 30 minutes to let the flavors meld. Avoid longer as the salmon will become too ‘cooked’.

Perfectly balanced, the creamy salmon contrasts with the crunchy salsa for a refreshing bite. Try serving on crispy wonton chips or atop a bed of butter lettuce for an elegant presentation.

Salmon Sashimi with Truffle Oil

Packed with umami and a touch of luxury, this salmon sashimi gets a decadent twist with truffle oil. Serve it chilled for a refreshing bite that’s as Instagram-worthy as it is delicious.

Ingredients

• 1 lb fresh salmon fillet, skinless (sushi-grade, frozen for 24 hours to kill parasites)
• 1 tbsp truffle oil (or to taste, for drizzling)
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp soy sauce (low-sodium, for dipping)
• 1 tsp wasabi paste (optional, adjust to heat preference)
• 1/4 cup pickled ginger (for serving)

Instructions

1. Thaw the salmon fillet in the refrigerator for 12 hours if frozen. Pat dry with paper towels to remove excess moisture.
2. Using a sharp knife, slice the salmon against the grain into 1/4-inch thick pieces. Tip: Dip the knife in hot water between slices for cleaner cuts.
3. Arrange the salmon slices on a chilled plate. Drizzle with truffle oil and sprinkle with sea salt and black pepper.
4. Serve immediately with small bowls of soy sauce and wasabi paste on the side, and a mound of pickled ginger. Tip: For an extra chill, place the serving plate in the freezer for 5 minutes before arranging the salmon.

Silky salmon meets earthy truffle oil in this elegant dish, with each bite offering a perfect balance of flavors. Try layering the slices over a bed of sushi rice for a deconstructed sushi bowl experience.

Salmon Poke with Sesame Seeds

Elevate your lunch game with this Salmon Poke bowl—fresh, flavorful, and ready in minutes. **Dice, mix, devour**—it’s that simple.

Ingredients

• 1 lb fresh salmon, skinless (sushi-grade preferred)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp honey (adjust to sweetness preference)
• 1 tbsp rice vinegar
• 1 tsp grated ginger (fresh is best)
• 1 clove garlic, minced
• 1 tbsp sesame seeds (toasted for extra crunch)
• 2 green onions, thinly sliced
• 1 avocado, diced (add right before serving)

Instructions

1. **Cube** the salmon into ½-inch pieces—keep them uniform for even flavor.
2. **Whisk** together soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic in a bowl. *Tip: Taste and tweak the honey or vinegar to hit your perfect sweet-tangy balance.*
3. **Toss** the salmon gently in the marinade. *Tip: Overmixing can break the salmon—fold just until coated.*
4. **Sprinkle** in sesame seeds and green onions, reserving some for garnish.
5. **Chill** the mixture for 15 minutes—this lets the flavors meld without cooking the fish.
6. **Add** avocado right before serving to keep it fresh. *Tip: A squeeze of lime on the avocado prevents browning.*

You’ll love the **buttery salmon against the crunchy seeds**, with pops of creamy avocado. **Serve over warm rice or crisp greens** for a meal that’s endlessly adaptable.

Salmon and Avocado Tartare

Just when you thought salmon couldn’t get any better, we’re throwing avocado into the mix. This Salmon and Avocado Tartare is your next obsession—fresh, zesty, and ready in minutes.

Ingredients

• 1 lb fresh salmon, skinless and diced (sushi-grade preferred)
• 1 ripe avocado, diced (choose one that’s slightly firm)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow the bite)
• 1 tbsp fresh dill, chopped (or cilantro for a different twist)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. In a large bowl, combine the diced salmon and avocado gently to avoid mashing the avocado.
2. Add the lime juice and olive oil, tossing lightly to coat the salmon and avocado evenly.
3. Mix in the red onion, dill, salt, and black pepper until just combined. Tip: For the best flavor, let the tartare sit in the fridge for 10 minutes before serving.
4. Serve chilled on toasted baguette slices or with crispy wonton chips for added crunch. Tip: Garnish with extra dill and a drizzle of olive oil for a restaurant-quality presentation.

Get ready for a dish that’s creamy, tangy, and packed with omega-3s. Perfect for a fancy appetizer or a light lunch that’ll impress anyone.

Salmon Sushi Burrito

Alright, let’s roll into this fusion masterpiece that’s taking over feeds and kitchens alike. A Salmon Sushi Burrito combines the freshness of sushi with the hearty wrap of a burrito—no chopsticks needed.

Ingredients

• 1 cup sushi rice (short-grain works best)
• 1 1/4 cups water (for perfectly fluffy rice)
• 2 tbsp rice vinegar (or apple cider vinegar for a twist)
• 1 tbsp sugar (adjust to sweetness preference)
• 1/2 tsp salt (fine sea salt recommended)
• 4 oz fresh salmon, sliced thin (sashimi-grade is a must)
• 1/2 avocado, sliced (ripe but firm)
• 1/4 cucumber, julienned (seedless for less moisture)
• 2 sheets nori (large, for easy rolling)
• 1 tbsp soy sauce (low sodium if preferred)
• 1 tsp sesame oil (toasted for extra flavor)
• 1/2 tsp sriracha (or any hot sauce, adjust to heat level)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times.
2. Combine the rinsed rice and water in a rice cooker. Cook on the sushi setting, or for 18 minutes if using a pot.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar.
4. Spread the cooked rice on a flat tray. Drizzle the vinegar mixture evenly over the rice, folding gently to mix without mashing the grains.
5. Lay a nori sheet on a bamboo mat. Spread half of the rice evenly, leaving a 1-inch border at the top.
6. Arrange half of the salmon, avocado, and cucumber in a line down the center of the rice.
7. Drizzle with soy sauce, sesame oil, and sriracha to taste.
8. Roll the burrito tightly using the bamboo mat, pressing gently to seal the edge with a bit of water.
9. Repeat with the second nori sheet and remaining ingredients.
10. Slice each burrito in half diagonally for a stunning presentation.

Ready to dive in? The Salmon Sushi Burrito is a textural dream—creamy avocado, crisp cucumber, and buttery salmon wrapped in chewy nori and rice. Serve with extra soy sauce for dipping or slice into bite-sized pieces for a party platter.

Salmon Ceviche with Coconut Milk

Hit refresh on your seafood game with this zesty, creamy twist on classic ceviche. Fresh salmon meets coconut milk for a dish that’s bold, bright, and begging to be Instagrammed.

Ingredients

• 1 lb fresh salmon, skin removed and diced into 1/2-inch cubes (sushi-grade preferred)
• 1 cup coconut milk (full-fat for creaminess)
• 1/4 cup lime juice (about 2 limes, fresh squeezed)
• 1/2 red onion, finely diced (soak in cold water for 5 mins to mellow)
• 1 jalapeño, seeded and minced (leave seeds for extra heat)
• 1/4 cup cilantro, chopped (stems included for more flavor)
• 1 tsp salt (adjust to taste)
• 1 avocado, diced (add right before serving)

Instructions

1. In a large bowl, combine salmon, lime juice, and salt. Gently mix to coat. Let marinate in the fridge for 15 minutes—the acid will ‘cook’ the salmon.
2. Drain any excess lime juice from the salmon. Tip: The salmon should turn opaque on the edges but remain pink in the center.
3. Add coconut milk, red onion, jalapeño, and cilantro to the salmon. Fold gently to combine. Tip: Overmixing can break down the salmon.
4. Chill the ceviche for another 10 minutes to let flavors meld. Tip: This is the perfect time to toast some chips or slice avocado.
5. Right before serving, gently fold in diced avocado. Serve immediately.

Velvety coconut milk balances the sharp lime, while the salmon stays tender—not rubbery. Scoop it up with plantain chips or pile it on a tostada for crunch.

Salmon and Scallop Carpaccio

Rethink your appetizer game with this Salmon and Scallop Carpaccio—raw, refreshing, and ridiculously easy. Slice, drizzle, and serve for a show-stopping starter that’s as Insta-worthy as it is delicious.

Ingredients

• 8 oz fresh salmon fillet, skinless (sushi-grade for safety)
• 8 oz fresh scallops (dry-packed, side muscle removed)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp capers (drained, for a briny kick)
• 1/4 cup arugula (for garnish, optional)

Instructions

1. Place salmon and scallops in freezer for 15 minutes to firm up, making them easier to slice thinly.
2. Using a sharp knife, slice salmon and scallops into 1/8-inch thick pieces. Arrange on a chilled plate in a single layer.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle evenly over the seafood.
4. Scatter capers over the top for a burst of flavor. Let sit for 5 minutes to marinate slightly.
5. Garnish with arugula before serving for a peppery contrast. Serve immediately with crusty bread or crackers.

The texture is melt-in-your-mouth tender, with a bright, citrusy zing from the lemon. Try serving on individual chilled plates for an elegant touch at your next dinner party.

Salmon Tartare with Quail Egg

Transform your appetizer game with this luxe yet easy salmon tartare. Top it with a quail egg for that Insta-worthy finish.

Ingredients

• 1 lb fresh salmon, diced (sushi-grade preferred)
• 2 tbsp capers, drained (adds a salty punch)
• 1/4 cup red onion, finely diced (soak in ice water to mellow)
• 1 tbsp Dijon mustard (or whole grain for texture)
• 1 tbsp olive oil (extra virgin for best flavor)
• 1 tsp lemon zest (brightens the dish)
• 2 tbsp lemon juice (freshly squeezed)
• Salt and pepper (adjust to taste)
• 4 quail eggs (room temperature for easy handling)
• 1 tbsp chives, finely chopped (for garnish)

Instructions

1. In a large bowl, combine the diced salmon, capers, red onion, Dijon mustard, olive oil, lemon zest, and lemon juice. Gently mix to avoid breaking the salmon.
2. Season the mixture with salt and pepper. Taste and adjust seasoning as needed. Tip: Let it sit for 10 minutes to meld flavors.
3. Divide the salmon mixture evenly among four small plates or bowls. Use a ring mold for a neat presentation if desired.
4. Carefully crack a quail egg over each portion of salmon tartare. Tip: Use the back of a spoon to gently open the egg if needed.
5. Garnish each plate with chopped chives. Serve immediately with toasted baguette slices or crackers on the side. Tip: For extra flair, drizzle with a bit of truffle oil.

Creamy quail egg yolk mingles with the bright, tangy salmon for a bite that’s both rich and refreshing. Try serving on cucumber rounds for a gluten-free option.

Salmon Sashimi with Yuzu Sauce

Dive into the freshest salmon sashimi paired with a zesty yuzu sauce that’ll make your taste buds dance. Perfect for a quick, elegant appetizer or a light meal that screams sophistication.

Ingredients

• 1 lb fresh salmon fillet, skinless (sushi-grade for safety)
• 2 tbsp yuzu juice (bottled is fine, or substitute with lemon juice mixed with a hint of orange)
• 1 tbsp soy sauce (low-sodium preferred)
• 1 tsp honey (adjust to sweetness preference)
• 1/2 tsp grated ginger (fresh for the best flavor)
• 1/4 tsp sesame oil (toasted for depth)
• 1 tbsp finely chopped chives (for garnish)

Instructions

1. Place the salmon fillet in the freezer for 15 minutes to firm up, making it easier to slice thinly.
2. While the salmon chills, whisk together yuzu juice, soy sauce, honey, grated ginger, and sesame oil in a small bowl until well combined. Set aside.
3. Remove salmon from the freezer. Using a sharp knife, slice the salmon against the grain into 1/4-inch thick pieces. Arrange on a serving plate.
4. Drizzle the yuzu sauce over the salmon slices just before serving to keep the fish fresh and vibrant.
5. Sprinkle chopped chives on top for a pop of color and flavor.

Yield a dish that’s a harmony of buttery salmon and the bright, tangy kick of yuzu. Serve atop a bed of sushi rice for a more filling option or with cucumber slices for a refreshing crunch.

Salmon Poke with Edamame

Get ready to dive into a bowl of freshness with this Salmon Poke with Edamame—it’s crunchy, creamy, and packed with protein. Perfect for a quick lunch or a fancy dinner, this dish is as versatile as it is delicious.

Ingredients

• 1 lb fresh salmon, skinless and diced into 1/2-inch cubes (sushi-grade preferred)
• 1 cup shelled edamame, thawed if frozen (steam for extra tenderness)
• 1/4 cup soy sauce (low-sodium works too)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tbsp rice vinegar (or lime juice for a citrusy twist)
• 1 tsp honey (adjust to sweetness preference)
• 1/2 tsp grated ginger (fresh is best)
• 1/4 tsp red pepper flakes (optional for heat)
• 2 green onions, thinly sliced (both white and green parts)
• 1 tbsp sesame seeds (toasted for extra crunch)
• 1 cup cooked sushi rice (cooled to room temperature)

Instructions

1. In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and red pepper flakes until well combined.
2. Add the diced salmon to the bowl, gently tossing to coat evenly. Let it marinate in the fridge for 15 minutes—no longer to prevent overcooking.
3. While the salmon marinates, prepare the edamame by steaming for 3 minutes if using frozen, then cool under running water to stop the cooking process.
4. Fold the edamame and green onions into the marinated salmon, mixing lightly to keep the salmon chunks intact.
5. Sprinkle sesame seeds over the top for a nutty finish.
6. Serve the poke over a bed of sushi rice, or for a low-carb option, enjoy it straight from the bowl.

With every bite, you’ll get the buttery texture of salmon paired with the pop of edamame, all tied together with a sweet and savory glaze. Try serving it in a hollowed-out pineapple for an Instagram-worthy presentation that screams summer.

Conclusion

Delightful as it is diverse, this roundup of 20 raw salmon recipes offers something for every palate and occasion. Whether you’re a seasoned sushi lover or new to the raw side, we hope these dishes inspire your next culinary adventure. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.