Salmon Carpaccio
Salmon carpaccio is a show-stopping Mediterranean appetizer that’s as beautiful as it is delicious. With minimal ingredients and prep, you can deliver bold flavor, elegant presentation, and a dish that highlights the natural beauty of raw salmon.
Ingredients
Salmon
- 1 Salmon filet
Carpaccio Dressing / Marinade
- 1 teaspoon Dijon Mustard
- 1 Tablespoon White Balsamic Vinegar
- 1 Tabelsoon Herbs mic of oregano, parsley and thyme. You may add dill.
- 2 tabelspoons Shallots minced
- 1 Tablespoon capers whole or roughly chopped
- 1/4 cup extra virgin olive oil
- 1/8 teaspoon salt and pepper
Assemble
- 2 cups Arugula or your favorite greens
- 1 Avocado sliced thin
- 1 chilli minced. Or use chilli flakes
- 1 teaspoon capers extra, optional
- 1 Tablespoon olive oil extra virgin for a final drizzle
- 1/2 teaspoon black pepper coarsely ground
- 1/3 cup Pita chips or bread for serving
Instructions
-
Our favorite way to start with any Carpaccio recipe is usually to partially freeze the meat before slicing. You really need to simply place it in the fridge for just 30 minutes. This makes slicing a breeze.
-
You can skip this step if you have a superb knife and good knife skills.
-
Now you're going to place the salmon on a board and hold it firmly. Use your knife to slice paper thin slice of salmon.
-
Make sure you slice against the grain.
-
To make the vinaigrette, or marinade if you want to call it. Use a small bowl and whisk to blend the dressing ingredients together.
-
Whisk the lemon juice, vinegar, mustard, shallots, capers, olive oil and seasoning. It has to be a smooth emulsified sauce.
-
The best way to serve salmon carpaccio is over a bed of arugula or any greens.
-
Lay the greens on your serving board or plate. Arrange the salmon slices over the arugula in a single layer.
-
Drizzle the vinaigrette you prepared above generously over the salmon.
-
Garnish with more capers, herbs, some chillies or chilli flakes. And finish off with a drizzle of extra virgin olive oil.
-
Optionally we love adding avocado slices to serve with the salmon carpaccio recipe. The buttery creamy avocados work so well with the salty salmon and vinaigrette.
-
To serve the carpaccio, you'll need any crunchy bread or Pita Chips.Our Air Fryer Garlic Bread is a 10 minute recipe start to finish which would be perfect here.
Recipe Notes
Salmon Carpaccio Tips
- Always use fresh and the highest quality salmon, also known as Sushi grade salmon. This is KEY as the salmon will not cook. Similar to our Salmon Tartare, Tuna Crudo, Sushi Burrito or Tuna Ceviche.
- Make sure you have a super sharp knife for carpaccio recipes. Even with that, if you'd like a smoother experience making carpaccio, it's best to freeze the salmon.
- Freezing the salmon for 30 minutes until slightly solid will make the slicing process a breeze.
- When slicing the salmon, make sure you slice against the grain. This also make slicing easier.
- The thinner slices you make, the tastier your salmon carpaccio recipe will be.
- For the extra mile, try chilling the plate before arranging the salmon over it.
- Make the marinade or vinaigrette ahead of time, it's a great salad dressing too!
Salmon Carpaccio Variations
- Citrus Infusion. Add a blend of orange, grapefruit and lemon juice to the vinaigrette. Also add some citrus segments on the plate for a sweet and tangy contrast. Use lemon zest and citrus zest for a richer taste.
- Asian Infusion. Inspired by our VIRAL Tuna Tartare, you can use soy sauce, sesame oil, ginger and garlic for a twist on the vinaigrette.
- Creamy Garlic. Inspired by our Beef Carpaccio which uses similar flavors to our Garlic Parmesan Sauce. Finish off with parmesan shavings.
- Bright Mediterranean. Use the same pistachio dill feta combo we used with the Watermelon Carpaccio. SO GOOD!!
- Smoked Salmon Carpaccio. Use smoked salmon instead of raw sushi salmon if you can't find quality fresh salmon. Our Smoked Salmon Sandwich and Smoked Salmon Platter are great inspiration.
Is Fish Carpaccio Raw?
YES. Unlike the Tuna Ceviche where the seafood gets cured in plenty of lemon juice and salt, the carpaccio is meant to be raw. For safety on eating carpaccio, see below.
Is Salmon Carpaccio Safe to eat?
If made with fresh quality sushi grade salmon, the salmon carpaccio is safe to eat for many people. Pregnant and nursing women are not recommended to eat raw meats so it's best to avoid.
Certain health conditions may restrict you from eating raw meats and seafood. It's best to consult your physician if you're on prescription medication or may have auto-immune conditions.
How to Slice Salmon For Carpaccio?
Similar to our Beef Carpaccio and Tuna Carpaccio, it's recommended to partially freeze or chill the fish. Only 20-30 minutes of freezing will solidify the fish. This makes slicing a breeze.
When slicing carpaccio, use your sharpest knife. And always slice the fish or meat against the grain for smooth slicing. The thinner slices you can have, the tastier your carpaccio will be.
What is the Difference Between a Carpaccio and a Crudo?
They are both Mediterranean and Italian specialties for fresh seafood appetizers. They encompass the beauty and freshness of the Mediterranean fish with simple dressings. Carpaccio is ALWAYS thinly sliced, and crudo may be cubed, or sliced.
Try our Tuna Crudo with hints of orange and capers. It's absolutely DELICIOUS!
Can I make this in Advance?
You can absolutely make the vinaigrette way in advance and store it in an airtight container. The salmon may be sliced one day in advanced and dressed right before serving.
Can I use Frozen Salmon?
If your salmon is labeled "sashimi" or "Sushi grade" then you can use frozen salmon. Make sure you thaw it but not fully. That way you will skip the 30 minute freezing time for easy slicing.
How Do I store and Use Leftovers?
Since this is a raw salmon recipe, it's best to consume right away. If you have leftovers, store them in the fridge and enjoy it the next day. Usually never store leftovers for more than one day. You can turn leftovers and make them into a Salmon Tartare plate or Tuna Salad Recipe with Olive Oil Dressing.
If you have excess dressing or vinaigrette, that can keep in a mason jar for over a week in the fridge.