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Wild Salmon Ceviche

Wild Salmon Ceviche

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This Latin American- and Southeast Asian-inspired salmon ceviche is a unique fusion of flavors that melds harmoniously. Avocado ice cream? Sure, why not? It's a natural pairing with a sweet-spicy marinade that's fiery with Thai chile peppers.

See all ceviche recipes.


For the avocado helado

  • 2 1/2 Cups cubed Haas avocado
  • 1/4 Cup lime juice
  • 2 1/2 Cups whole milk
  • 2 Cups heavy cream
  • 3/4 Teaspoons cayenne
  • Salt, to taste

For the marinade

  • 3/4 Cups coconut milk
  • 3 Tablespoons chile-garlic sauce
  • 1 1/3 Cup lime juice
  • 1 Tablespoon finely grated ginger
  • 1 Tablespoon finely diced shallot
  • 3/4 Teaspoons sugar
  • Salt, to taste

For the ceviche

  • 1/4 Cup cubed wild salmon
  • 3/4 Teaspoons sliced scallions
  • 3/4 Teaspoons chopped Thai bird's-eye chiles
  • 3/4 Teaspoons black lava salt
  • 3/4 Teaspoons sweet soy sauce, preferably ABC brand

Caprese Crostini with Alaska Salmon Ceviche

1. Preheat oven or toaster oven to 350°F. Brush both sides of each baguette slice with olive oil. Arrange on a baking sheet and bake for 5 minutes. Flip and cook until toasts are light golden brown, about 3 minutes longer. Remove and set aside.

2. Combine salmon, lemon juice, vinegar, and salt in a large bowl and gently mix with your hands to combine. Cover and refrigerate allow to marinate for 30 minutes or longer, stirring occasionally.

3. Remove salmon from fridge. Drain and discard the liquid. Mix with tomatoes, basil, and mozzarella.

4. Spread a thin layer of pesto on each crostini. Spoon the salmon mixture onto the toasted bread and serve immediately.

*Note: For raw preparations, including ceviche, the Alaska Seafood Marketing Institute recommends using properly frozen salmon. Per the FDA, Alaska salmon are frozen at -4F and all commercial Alaska seafood processors follow these guidelines. Please make sure salmon has been frozen for at least three days before serving raw.

Nutrients Per Serving

Nutrients per serving: 400 calories, 20g total fat, 4.5g saturated fat, 175 calories from fat, 41mg cholesterol, 20g protein, 33g carbohydrate, 2g fiber, 561mg sodium, 136mg calcium and 770mg omega-3 fatty acids.

Quick Fix: Fresh salmon makes this ceviche a winner

Fresh salmon, lime juice and spices make up this easy ceviche dinner. It&rsquos best to partially freeze the salmon for about 15 minutes before cutting it up for the ceviche. Also, rinse your knife in cold water between each cut of the salmon. These help you cut the salmon into neat cubes.

Be sure your salmon is fresh. Tell your fish server you need it to make ceviche so they can show you the best salmon on display.

Salmon Ceviche with Fresh Avocado

3/4 pound wild caught, very fresh salmon

2 teaspoons chopped fresh ginger

1 cup cherry tomatoes, cut in half

1/2 cup thinly sliced red onion

Salt and freshly ground black pepper

Remove any bones from the salmon. Remove any skin or dark meat. Place in the freezer for 15 minutes. Rinse a sharp knife in cold water between each cut and cut the salmon into 1-inch cubes. Add lime juice and salmon to a bowl. Mix well to make sure the salmon is coated with the lime juice. Let salmon marinate while preparing remaining ingredients, about 15 minutes.

Mix ginger, cherry tomatoes, onion, olive oil and red pepper flakes together in another bowl. Remove about 1/4 cup lime juice from the bowl with salmon and discard. Add salmon and remaining lime juice to the tomato mixture. Add salt and pepper and cilantro. Add avocado in cubes and mix well. Serve the salmon in 2 bowls with tortilla chips on the side.

And since I added a bunch of lime juice, I decided what I made was a lot more like ceviche than tartare, so let’s just go with that, okay?

Wild Salmon Ceviche is really tasty served with kohlrabi “chips” or cucumber slices. But if you prefer (and do well with more carbs), you might consider organic corn chips or some type of cracker.

I grew a bunch of kohlrabi in my garden this year, so kohlrabi was the winner for this round. I suggest using this mandolin set on the thinnest setting to get the perfect slices. (Be sure to use the hand guard so you don’t lose a finger!)

Proud plant mama to this baby. Grew him and his siblings from seed!

(Psst – if you’re not familiar with kohlrabi, it’s a vegetable in the same family as kale, cabbage, and broccoli that’s bred to grow a swollen, sphere-like stem just above the soil. It has the texture of jicama (or green apple) with a mild cabbage flavor. In this recipe, I just use the round part, but you can use the stem and leaves just like you would use kale or collard greens. Kohlrabi chips, anyone?)

Grill Poach Broil Roast: How To Cook Wild Salmon

We counted and there are approximately a million reasons to love wild salmon. But according to the queen of clean, craveable cooking, Pamela Salzman, how to cook wild salmon can be narrowed down to just seven simple, drool-worthy techniques.

Wild salmon is a super-powered source of protein full of healthy fats and essential nutrients, and is also an amazingly versatile ingredient to work with. We learn so much every time we’re in the kitchen with Pamela, but this guide on how to cook wild salmon is one of our favorite resources from the healthy pro! This collection of salmon-cooking tips and recipes comes straight from the pages of Pamela’s new book, a treasure trove of simple, healthful recipes, called Kitchen Matters that shows exactly why Salzman’s Hollywood cooking classes are so popular.

Wild salmon is the ultimate anti-inflammatory food with its substantial stores of omega-3 fats. I am not as big a fan of farm-raised salmon though. This is a controversial topic since many experts believe that some salmon is better than no salmon. Farmed salmon is higher in contaminants than wild and when the fish are raised in pens and fed soy and food coloring, their nutritional benefits decrease. In addition, genetically modified salmon are out there, too. I would opt for wild as much as possible. Keep in mind, “Atlantic” salmon always implies farm-raised and “Alaskan” is always wild.

Wild salmon has a season, which is usually from about May to October. (If you see “fresh” wild Alaskan salmon being sold in the winter months, it is probably farm-raised). However, there is no reason to avoid eating fish if you can only find frozen/defrosted varieties available.

Here are seven different basic techniques for how to cook wild salmon. Note that wild salmon is often thinner than farm raised and will cook more quickly, so if you are using the following recipes with farm raised, you may have to add some extra time.

Slow Roasted Wild Salmon
Serves 4 to 6


24-oz fillet of wild salmon (I normally use skin-on)
unrefined, cold-pressed extra-virgin olive oil
sea salt and freshly ground black pepper


Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and drizzle with enough olive oil to coat the top of the fish lightly. You can use your hands to oil the fish. Season with sea salt and pepper.

Bake for 25 to 35 minutes or until center of salmon is rare and starting to flake when you poke it with a paring knife. The amount of time it takes to cook the salmon perfectly depends on the temperature of the fish when you place it in the oven and the thickness of the fish.

Serve salmon warm, room temperature or cold. If you use individual fillets, adjust cook time accordingly. Six-ounce fillets will take approximately 20 minutes.


24-oz fillet of wild salmon (I normally use skin-on)
unrefined, cold-pressed extra-virgin olive oil
sea salt and freshly ground black pepper


Place oven rack 6 inches from heat source. This is usually the second level. Preheat broiler to high.

Grease a large rimmed baking sheet with olive oil. You can use a full sheet pan or two small ones if you don’t have one that will accommodate the whole side of salmon.

Arrange fish on baking sheet and brush with oil and season with salt and pepper.

Broil for 4 minutes per 1/2-inch thickness of salmon, until it flakes easily when poked with a paring knife and is rare in the center.

Poached Wild Salmon
Serves 4


1 1/2 cups dry white wine
3 cups water
juice of 1/2 lemon
juice of 1/2 orange
1/2 lemon, sliced
1/2 orange, sliced
few sprigs of parsley
few sprigs of dill
four 5- to 6-oz fillets of wild salmon
sea salt to taste


Place all the ingredients except salmon and salt in a deep skillet, preferably one with straight sides and a lid. (I use a 10-inch.) Bring to a simmer.

Season salmon with sea salt. Gently transfer the salmon pieces to the pan, skin side down, beginning with the thickest pieces and ending with the thinnest. Cover the skillet and simmer over low heat until the salmon is just cooked through, about 5 to 6 minutes, longer for thicker fillets. Do not boil.

Transfer the salmon by removing the thinnest piece first and the thickest piece last. Allow to cool slightly and serve immediately, or cover and refrigerate until cold.

Wild Salmon in Parchment
Serves 4


four 12-inch squares of unbleached parchment paper
2 cups baby spinach leaves
four 5- to 6-oz fillets of wild salmon
4 tsp unrefined, cold-pressed extra-virgin olive oil
8 tsp dry white wine
a few sprigs fresh thyme


Place 1/2 cup spinach leaves in the center of each piece of parchment paper. Arrange each piece of salmon on top of the spinach and sprinkle with a pinch of sea salt and pepper.

Top each filet with 1 teaspoon of oil, 2 teaspoons wine, and a sprig of thyme.

Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Repeat for each piece of fish. Place each packet on a baking sheet and bake for 8 to 10 minutes based on the thickness of the salmon.

Transfer each packet to a plate and use caution when opening the steam will be very hot! Do not cook the salmon until you are ready to eat it. When the salmon is removed from the oven but left in the parchment, it will continue to cook.

Pan-Seared Wild Salmon
Serves 4


four 5- to 6-oz fillets of wild salmon
sea salt and freshly ground black pepper
4 Tbsp ghee, unrefined virgin coconut oil, or unrefined, cold-pressed extra-virgin olive oil


Season the salmon with sea salt and freshly ground black pepper. Heat a large sauté pan over medium heat for about 1 minute. Add the ghee or oil to the pan and allow to heat up for 1 minute, until very warm, but not smoking.

Lay the salmon in the pan, seasoned side down, and cook 3 to 4 minutes, until lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few minutes more, until it is almost cooked through. Do your best not to overcook the salmon. When it is done, the fish will begin to flake and separate a little, and the center will be slightly rare. The salmon will continue to cook a bit more while it sits.

If you are using a salmon that is thicker than wild sockeye, you may need to finish it off in a 350°F oven for about 6 minutes. You want the fish to get to the point where it starts to flake when prodded with the tip of a knife, but is still slightly rare in the center – it will keep cooking off the heat.

Baked Wild Salmon
Serves 4-6


2 Tbsp pure grade A maple syrup
2 Tbsp shoyu, gluten-free tamari or coconut aminos
2 Tbsp freshly squeezed orange juice
2 garlic cloves, smashed
24-oz fillet of wild salmon


To make marinade, mix all ingredients except salmon together in a small bowl. Place salmon in a glass or non-reactive dish just large enough to hold the fish and marinade. Pour the marinade over the fish and allow it to sit at room temperature for 30 minutes.

Preheat the oven to 425°F. Line a rimmed baking sheet with unbleached parchment paper.

Place the salmon on the baking sheet, skin side down and transfer to oven with rack positioned in the center.

Roast for 4 minutes per 1/2-inch thickness of salmon, until the salmon flakes when you poke it with a pairing knife.


four 5- to 6-oz fillets of wild salmon
sea salt and freshly ground black pepper
unrefined, cold-pressed extra-virgin olive oil


Preheat grill until hot. Make sure grill grates are as clean as possible and then brush them with oil. This will help prevent the salmon from sticking. Drizzle each fillet with enough olive oil to coat the top of the fish lightly. You can use your hands to oil the fish. Season with sea salt and pepper.

Place the salmon on the grill skin side down and grill about 3 to 5 minutes per side depending on thickness, using a metal spatula to flip the salmon (rather than tongs). Cook until fish starts to flake but is still rare inside.

When prepared properly, salmon needs very few supporting flavors it really shines on it’s own in the simplicity of a little bit of oil, salt and pepper. However, nothing can really strip salmon of it’s delicious flavor, texture, and nutrition faster than overcooking it.

A good rule of thumb to go by when cooking salmon is to cook it 4 to 6 minutes for every 1/2-inch of thickness. If you are using a high-heat method, such as broiling, grilled or pan-searing, you will use the less time. For moderate-heat methods, such as baking, poaching and slow-roasting, you will use the greater time.

Usually Coho and sockeye salmon won’t be any thicker than an inch at their thickest part. Alaskan king salmon, however, can be up to 2 to 3 inches thick in the center, so be conscious of the type of salmon you are using when determining cooking time.

When purchasing salmon, try to ask for a center-cut portion to ensure even thickness throughout the fillet this will ensure that the salmon cooks evenly throughout and you won’t be left with overcooked, dried ends of thin salmon.

Another way to protect your salmon is by leaving the skin on, even if you are going to serve the salmon skinless. The skin will protect the salmon from drying out and give you a little cushion if you do overcook it for a minute or two.

Also, use your meat thermometer! If you’re really not sure if your salmon is done, you can check the internal temperature. You want the thickest part of the salmon to register at 125°F. It is also important to remember that your salmon will continue to cook after you remove it from the heat, so you need to pull it from the heat before it is completely cooked to your liking.

The salmon should also flake easily when you poke it with a pairing knife, and become opaque on the outside but still slightly translucent and rare in the center.

Due to their less active lifestyle, farm-raised salmon have much more fat and softer flesh than wild. Because of this, it is ideal to cook farm-raised fish slightly longer than wild.

Yes! In fact, it is preferred since frozen fish is safer to eat. (Read more below)

  • Simply thaw the fish.
  • Remove as much water as possible and continue with the recipe as directed.

The lime juice will also help take away the frozen flavor.

Pro tip: Make sure to buy skinless salmon, or you will need to remove the skin before mixing all the ingredients.

Here are some of my favorite Mexican seafood recipes: Camarones a la Diabla, Caldo de Camaron, Aguachile.

You will need a container that is large enough to hold all the ingredients. This is a large glass Pyrex plate. (AFFILIATE)

You can also use the serving container and take from fridge to table. Remember that this is going to go into the fridge for an hour, and it needs to be covered.

Word to the Wise: Adding the avocados now will only make them turn brown. Wait til the end. Right before you are going to serve, and mix in the the diced avocado.

Salmon Ceviche (or Ceviche de Salmón) makes a yummy appetizer for all your favorite Mexican food dishes like Cochinita Pibil, Gorditas, or Carnitas.

Can you eat salmon raw?

Most frozen fish in the US has been handled according to the FDA’s freezing guidelines. Freezing fish kills any parasites and dangerous pathogen, and therefore, it is safe to eat raw.

Fresh salmon, however, needs further inspecting. Look at the grocery store label. It should say “sashimi” or “salmon sashimi.” Also, it should not smell fishy.

Salmon Ceviche makes for an easy Mexican appetizer. Since you can make it ahead of time, it’s perfect for entertaining.

Other Ingredients you can add:

  • Diced red pepper
  • Cucumber
  • Radishes
  • Mango
  • Red onion
  • Green Pepper
  • Yellow pepper

Mix in a combination of these ingredients, or try all of them. Ceviche (or as some people call it, “cebiche”) is healthy and a great source of protein.


  • 16 ounces halibut, lingcod or rockfish (yelloweye or Kodiak black)
  • 1/2 avocado
  • 1 small nectarine or another favorite fruit
  • 1 medium piquillo or fresno pepper (roasted is best)
  • 3/4 cup finely chopped cilantro
  • 1½ tablespoons olive oil
  • 1/4 medium purple onion or 2 large shallots, finely chopped
  • 1 teaspoon dried red pepper flakes or 1 tablespoon fresh hot pepper, finely chopped
  • 1/3 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon coarse salt

Dill Pickle Salmon Ceviche with Gluten-Free Bagel Chips

Bagels and lox have been with me through good times and bad.

They’ve been on the table at Yom Kippur, the day of atonement and mourning. They’ve sustained my family at shivas through actual mourning. A they’ve reminded me of the things I’ve lost: Grandparents. Gluten. H&H Bagels. The ability to digest cream cheese without subjecting a room full of Jews to my gas.

But they also summon many good memories, new and old. The days I’d cut first period of high school to stop for breakfast at Barney Greengrass with my friends. H&H Bagel’s recent reopening on Columbus Avenue. That time that Charlie’s co-workers sent us a holiday platter that included three pounds of Nova from Russ and Daughters. And most recently, of course, this brilliant bastardization of my Upper West Side Jewish roots: Dill Pickle Salmon Ceviche with Gluten-Free Bagel Chips.

I’m a big fan of ceviche this time of year. It involves no cooking, allows you to take advantage of all the fresh summer seafood, and is a gateway dish to more adventurous raw preparations, like poke bowls.

For those who are too timid to prepare their own sashimi and such, ceviche gives you the best of both worlds: the acid in the sauce (usually a mix of citrus fruit juices) partially cooks the fish, leaving it semi-tender like the best quality tartars, but also fully sterilized to prevent anyone from getting sick.

This version of salmon ceviche makes a beautiful presentation for a summer party, much like the bagel and lox platters it was inspired by, but with an elegant twist. Instead of lime and orange juice, the acid that par-cooks the fish is a mix of brine-y bagel fixings: pickle juice, capers, fresh lemon. It’s served atop a schmear of full fat Greek yogurt, red onions, the summer’s best heirloom tomatoes, and finally, for those who still mourn the loss of bagels from their diet, your own homemade chips.

Bagel chips are so stupid easy to make, there’s no reason to buy them in a package. Simply slice up your favorite bagel (H&H for New Yorkers Canyon Bakehouse for us GF folk), season with oil and spices (I used a little za’atar), and bake at 425 degrees F until golden brown and crispy.

I highly recommend making this dill pickle salmon ceviche recipe now, in the best of times, before we have to add summer to the list of things to mourn.

Salmon Ceviche

So delicious and so healthy! I feel like this is an awesome appetizer for all year round, but would also make an incredible light lunch or dinner. Being healthy never tasted so good!


  • ½ whole English Cucumber, Diced
  • ½ whole Mango, Peeled And Diced
  • ½ whole Large Avocado, Peeled And Diced
  • ½ whole Jalapeno, Minced
  • 2 Tablespoons Cilantro, Minced
  • 1 whole Lime, Zest And Juice
  • 1 Tablespoon Sesame Seeds
  • 2 teaspoons Black Sesame Seeds
  • 1 Tablespoon Sesame Oil
  • ½ pounds Raw Fresh Wild Salmon
  • Rice Crackers Or Cucumber Slices, To Serve


1. Add the chopped cucumber to a medium bowl.

2. Add the mango and avocado to the bowl.

3. Add the minced jalapeno and minced cilantro.

4. Add the lime zest and the juice of the lime.

5. Add the sesame seeds and the sesame oil.

6. Dice the salmon (make sure you remove the skin and bones first!).

7. Mix everything together until well combined.

8. Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.)

How to serve and store your ceviche

After it's done curing, Epstein says she likes to "refrigerate the ceviche for up to 1 hour just until it's cold." You can serve the salmon ceviche as a side or as a main dish, depending on your preferences.

"I love serving this ceviche along with a side of guacamole and grilled vegetables," Epstein says. Yet if you're looking to turn the ceviche into the main dish, keep the proportions in mind. "It could be a main meal if you use a lot of salmon since the dish is mostly vegetables and fruit it's pretty light."

Like many delicious dishes out there, this salmon ceviche is at its best when it's fresh and just finished. There are ways to handle the leftovers to make sure it's good to eat in subsequent days, however.

"The best way to store salmon ceviche is in an airtight container," Epstein says. "You can keep it in the fridge for up to four days."