salmon crudo

Thanks to Kayla on the F/V Mikado for this recipe. It's stellar. 


  • 6-8 oz Hook Point Sockeye Salmon
  • 2 tbsp coconut milk (full fat)
  • 1-2 lemon or lime (more to top)
  • 3 green onions (green and white part)
  • 1/4 cup fresh cilantro
  • 1/2 orange
  • 1 1/2 tsp fresh ginger
  • 1 tsp sesame oil
  • 2 serrano peppers (1 chopped and 1 sliced thinly)
  • 1 1/2 tbsp tamari or soy sauce
  • Salt and pepper to taste
  • Olive oil to taste
  • Za'atar to taste


  1. Mix together the green onion, lemon juice, orange, ginger, tamari, sesame oil, coconut milk, cilantro, chopped serrano, salt, and pepper to a food processor and pulse until smooth.
  2. Slice the salmon super thin and arrange on a plate.
  3. Drizzle the scallion ginger sauce on top. 
  4. Add a touch of lemon/lime juice, olive oil, za'atar, and flaky salt.
  5. Top with serrano slices and enjoy!