Name: Simple Salmon Crudo
Prep time: 10 min
Total time: 5 min
Yield: 1
Ingredients: 1 lb = 450 g sushi‑grade salmon; 1/3 cup = 80 ml freshly-squeezed lime juice from organic limes (+ optionally the zest of one lime); 1 small shallot (about 1 oz = 30 g), finely sliced or chopped; 1 teaspoon (or to taste) unrefined sea salt; pinch freshly ground white pepper

Jump to Recipe

You know those weeks when everything seems to demand your attention at once? Well, this was one of those — except instead of looming deadlines (I’m my own boss, after all), it was my car that decided to take a little vacation. So, I ended up walking. A lot. Especially when hauling the orders from my Finnish clean keto online store to the mail points. Let’s just say I got my steps in for the week — and then some!

When thinking about this week’s blog post recipe, the last thing I wanted to do was stand in the kitchen cooking or baking. I wanted something quick, fresh, and effortless — ideally something that didn’t require any heating whatsoever. So, I did what I usually do when I don’t have an immediate idea in mind: I opened my trusty text file that holds my ever-growing recipe idea list. But this time, nothing there felt right. I didn’t want to make a dessert, and everything else seemed too complicated or time-consuming — even though all the recipe ideas were naturally with five ingredients or less.

Of course, I couldn’t resist simplifying it even further — because the original recipe had more than five ingredients and some sugar, too. I stripped it down to the bare essentials to make it fit a ketovore style. The original called for rose pepper, but I’ve never been a fan — it looks pretty but tastes… odd. Instead, I went with white pepper, which pairs beautifully with salmon. It’s aromatic, slightly earthy, and doesn’t overpower the delicate fish like, for example, black pepper does.

I also decided to ditch the unnecessary olive oil. No matter how good the quality, olive oil always feels like you’re consuming engine oil. That’s the benefit of the carnivore diet: your taste buds get refined to the purest, most ancient flavors, and anything too modern just tastes awkward.

And the result of my experiment? A super tender, melt-in-your-mouth Salmon Crudo that’s bright, refreshing, and ridiculously easy to make. No cooking, no fuss — just pure flavor and freshness. The beauty of this dish is that it’s perfect for both busy weekdays and the finest celebrations — and everything in between!

What Is Crudo, Anyway?

The word crudo simply means “raw” in Italian — and that’s exactly what it is: thinly sliced raw fish or seafood, usually dressed lightly with something acidic like citrus juice or vinegar, and maybe a sprinkle of seasoning. Unlike ceviche, which is marinated long enough for the fish to actually “cook” in citrus juice, crudo is all about keeping the texture silky and tender. The acid just kisses the surface instead of transforming it completely. Think of crudo as the elegant, minimalist cousin of ceviche — fresher, lighter, and ready in minutes.

Step-by-Step Instructions

Take 1 lb (450 g) of sushi-grade salmon fillet and wrap it tightly in plastic wrap. Place it in the freezer for about 30 minutes. This makes it easier to slice thinly. Alternatively, use partially thawed frozen salmon — like I do here.

In a small bowl, combine 1/3 cup (80 ml) of freshly squeezed organic lime juice (and optionally the zest of one organic lime)…

…1 small finely sliced or chopped shallot (about 1 oz / 30 g)…

…1 teaspoon (or to taste) unrefined sea salt…

…and a pinch of freshly ground white pepper.

Stir well.

Let the mixture marinate while the salmon is in the freezer.

Slice the slightly firm salmon fillet as thinly as you can using a very sharp knife. Careful with your fingers!

Like this.

Arrange the salmon slices in a single layer on a chilled serving plate.

Stir the lime-shallot mixture properly.

Drizzle it evenly over the salmon slices.

Let the whole thing marinate for 5—10 minutes at room temperature — just enough for the acid to lightly “cook” the surface while keeping the texture tender.

Yum!

Here’s the recipe for you to enjoy:

Simple Salmon Crudo

Yield: 1—4

Prep Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

When thinking about this week's blog post recipe, the last thing I wanted to do was stand in the kitchen cooking or baking. I wanted something quick, fresh, and effortless — ideally something that didn't require any heating whatsoever. So, I did what I usually do when I don't have an immediate idea in mind: I opened my trusty text file that holds my ever-growing recipe idea list. But this time, nothing there felt right. I didn't want to make a dessert, and everything else seemed too complicated or time-consuming — even though all the recipe ideas were naturally with five ingredients or less.

Then, as if by fate (or clever email marketing), a newsletter from a big Finnish grocery store chain popped into my inbox. Normally, I just skim through those, but this time a recipe caught my eye: Lohicrudo, Salmon Crudo, i.e., quick-marinated salmon. It looked wonderfully simple, and I immediately thought, "Yes, this is exactly what I need right now."
Of course, I couldn't resist simplifying it even further — because the original recipe had more than five ingredients and some sugar, too. I stripped it down to the bare essentials to make it fit a ketovore style. The original called for rose pepper, but I've never been a fan — it looks pretty but tastes… odd. Instead, I went with white pepper, which pairs beautifully with salmon. It's aromatic, slightly earthy, and doesn't overpower the delicate fish like, for example, black pepper does.

And the result of my experiment? A super tender, melt-in-your-mouth Salmon Crudo that's bright, refreshing, and ridiculously easy to make. No cooking, no fuss — just pure flavor and freshness. The beauty of this dish is that it's perfect for both busy weekdays and the finest celebrations — and everything in between!

Ingredients

1 lb = 450 g sushi‑grade salmon
1/3 cup = 80 ml freshly-squeezed lime juice from organic limes (+ optionally the zest of one lime)
1 small shallot (about 1 oz = 30 g), finely sliced or chopped
1 teaspoon (or to taste) unrefined sea salt
pinch freshly ground white pepper

Instructions

Wrap the salmon fillet tightly in plastic wrap and place it in the freezer for about 30 minutes. This makes it easier to slice thinly. Alternatively, use partially thawed frozen salmon.
In a small bowl, stir together the lime juice, (the lime zest if using), shallot, salt, and white pepper. Let the mixture marinate while the salmon is in the freezer.
Slice the salmon fillet as thinly as you can using a very sharp knife.
Arrange the salmon slices in a single layer on a chilled serving plate.
Stir the lime-shallot mixture properly and drizzle it evenly over the salmon slices.
Let the whole thing marinate for 5—10 minutes at room temperature — just enough for the acid to lightly “cook” the surface while keeping the texture tender.
Serve and enjoy!

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Tips for Variations

This recipe is so simple that it’s practically begging to be played with. You can tweak it in all sorts of directions depending on your mood — or what’s currently lurking in your fridge.

Keto tweak ideas:

If you’re more on the keto side than the carnivore side, you can make the crudo a bit richer by drizzling a small amount of good-quality extra-virgin olive oil on top (and if you like the taste, that is). Don’t drown it, though — just a tablespoon or two will do. The oil gives a nice roundness and helps the flavors blend. You can also add a few slices of avocado on top; the citrus keeps the color nicely fresh and green. Feeling fancy (and don’t mind some oxalates)? Serve the salmon on a small bed of arugula or baby spinach. It looks nice and adds a peppery note.

Carnivore tweak ideas:

If you’re in full carnivore mode, strip it down even more. Skip the shallot and citrus altogether and just season the thinly sliced salmon with unrefined sea salt (and a pinch of white pepper if you use any seasonings). Let it sit for a few minutes so the salt can work its magic and slightly firm up the texture. The taste is pure and buttery — almost like salmon sashimi, but softer. If you want a tiny bit of acidity without the actual fruit, add a few drops of apple cider vinegar. Sounds weird, but it works.

Nordic version:

Since I’m Finnish, I obviously had to make a Nordic version, too. Replace the lime juice with fresh lemon juice and sprinkle chopped fresh dill on top. Lemon and dill are a match made in heaven with salmon — clean, bright, and very Nordic. If you want to go all in, serve it on chilled plates and finish with a few flakes of coarse sea salt. Simple, elegant, and very Fennoscandian.

Other ideas:

If you like a bit of heat, add a tiny pinch of chili flakes, red pepper flakes, or a few drops of sugar-free hot sauce (like Louisiana Hot Sauce) to the lime mixture. Want to make it look restaurant-level fancy? Add a few salmon roe pearls on top — they make the dish look stunning and add a little salty pop with every bite.

Closing Thoughts

After making this crudo, I still had plenty of salmon left, so I did what any sane carnivore would do — I fried the rest in a generous amount of butter. And oh boy, was it divine! There’s just something magical about the combination of salmon and butter. It’s rich, comforting, and the complete opposite of the bright and zesty crudo. The contrast actually made me appreciate both versions even more. So, whether you go raw, pan-fried, or both, you really can’t go wrong with good (preferably wild-caught!) salmon.