Salmon Carpaccio Recipe
This salmon carpaccio recipe made with ultra-fresh salmon is a light, filling, and super delicious dish to serve as a starter or lunch. So easy and quick to make!
Although the safest way to eat salmon is cooked, the idea of eating fresh “raw fish” might be frightening at first. But in this raw Italian salmon carpaccio recipe, the addition of salt and lemon during the marination/macerate period helps to kill the potential pathogens in the very fresh salmon. The end marinated salmon results in a texture similar to the cooked salmon, but only better!
Carpaccio de salmon receta is a great recipe to serve at parties as a finger food and a quick easy lunch during summer days. Try this recipe to make frozen salmon in the oven.
Take precautions food safety rules and eat the raw salmon at your own risk!
What is salmon carpaccio?
Carpaccio salmon is a dish made from thinly sliced raw salmon, typically served with a light dressing, such as olive oil, lemon juice, and seasonings.
To eat salmon carpaccio, use a fork or chopsticks to pick up a slice of the thinly sliced raw salmon, dip it lightly in the dressing, and enjoy the delicate flavors and textures.
Is raw salmon safe?
Raw salmon can be safe to eat if it’s of high quality and handled properly. However, there is a risk of foodborne illness associated with raw seafood, so it’s essential to ensure it’s sourced from a reputable supplier and stored and prepared with care.
How to freeze fresh salmon?
To freeze fresh salmon:
- Wrap it tightly in plastic wrap or aluminum foil.
- Place it in an airtight container or a resealable freezer bag.
- Label with the date.
- Store in the freezer for up to 2-3 months.
How to thinly slice salmon?
To thinly slice salmon:
- Use a sharp knife.
- Keep the salmon chilled in the freezer for easier slicing.
- Slice against the grain for thinner pieces.
How long does carpaccio last?
Carpaccio, whether made from salmon or beef, typically lasts for about 1-2 days when stored in the refrigerator.
Ingredients
- Salmon. I used high-quality fresh salmon. Make sure your salmon is super fresh and does not have a bad smell. Ask your butcher if the salmon is safe for raw consumption.
- Lemon juice. It adds a delicious citrusy taste and flavor to the dish that goes so well with salmon. Also, the lemon juice acidity cooks the salmon and makes it safe to eat raw.
- Oil. I used high-quality extra virgin olive oil. It adds delicious flavor to the dish.
- Herb. I used freshly chopped parsley.
- Seasoning. I used salt and black pepper.
- Garnish. I used caper, kosher salt, black pepper, and red pepper flake.
How to make salmon carpaccio
Follow along with my simple instructions to see how to make salmon carpaccio in your own kitchen!
Step 1. Prepare the salmon. Wash and pat dry the fresh salmon. Place it into a plastic bag and freeze it for 1 hour or until it semi-frozen. Semi-frozen salmon is easier to cut into thin slices.
Step 2. Prepare salmon carpaccio sauce/ marinara. In a bowl, mix the chopped parsley, lemon juice, salt, black pepper, and extra virgin olive oil. Set the dressing aside.
Step 3. Cut the salmon. Take a sharp long knife and cut the salmon fillet, diagonally, into long paper-thin slices. Take your time, and place them on a single layer on a plate. Repeat. Make sure they are thinly sliced. This way they absorb the lemon marinara better.
Step 4. Marinate. Take spoonfuls of the marinara and pour them all over the salmon slices. Make sure to coat all the salmon slices completely.
Step 5. Let it rest. Warp the plate with a plastic wrap and let it marinate/macerate in the fridge for at least 2 hrs or overnight.
Step 6. Garnish and serve. When ready to serve, garnish it with caper, kosher salt, black pepper, and red pepper flake. Use as much or as little as you prefer. And serve it with slices of bread or fresh salad. Enjoy!
Tips
- Make carpaccio salmon recipe ahead. You can prepare carpaccio de salmon 2 days in advance and let it marinate in the fridge. Garnish it right before serving.
- Slice it very thin. Semi-freeze salmon beforehand and take your time while slicing the salmon. Try your best to slice the salmon as thin as possible. This way marinara will easily get soaked into the salmon fillets.
- Use ultra-fresh salmon. Ensure your salmon is very fresh and ask your butcher if it is safe for raw consumption.
Substitution and variations
- Substitute fresh salmon. Use smoked salmon instead which is already pre-sliced. In this case, you can prepare smoked salmon carpaccio right away. Also, if you have very good quality frozen salmon, you can use it. Make sure to semi-defrost it in the fridge before slicing it.
- Use other herbs/spices. Chopped dill, cilantro, green onion, chive, thyme, tarragon, oregano, garlic powder, or paprika are great options.
- Add sugar. If preferred, you can add 1/2 tsp. of sugar to the marinara.
- Use other garnishes. Sliced red onion, mango, pineapple, cucumber, pomegranate seeds, green/black olives, arugula, fennel slices, cherry tomatoes, roasted pine nuts or other nuts, avocado slices, or spinach are other tasty garnishes that go well with salmon.
- Layer them last. Alternatively, you can let the slices of the salmon fillets marinate in a deep dish, and when ready to serve, layer them on a plate and garnish them.
- Sear your salmon. You may sear both of the salmon on a super hot skillet for a few seconds while the inside of the salmon stays raw. The very high heat helps to kill the possible salmon surface pathogens.
Storage and reheat
Store carpaccio de salmon in an airtight container in the fridge for up to 2 days. I do not recommend freezing the leftovers as the texture and flavor of fresh salmon carpaccio will change significantly.
How to serve carpaccio salmon
Serve carpaccio de salmon over or with a fresh garden salad or slices of bread for an easy summer dish. Serve it as an appetizer/starter/meze or serve it as a light lunch. Salmon carpaccio is a great source of healthy protein and omega-3 fat for a quick delicious sandwich for lunch.
I hope you get to try and enjoy this carpaccio de salmon recipe as much as we do. It is the best quality elegant dish you can make in no time. Super delicious and healthy!
Did you make this carpaccio of salmon recipe? Please let me know how you did it. I love to hear from you!
Please rate, comment, and share this carpaccio de salmon recipe on Pinterest. Thank you!
FAQ
Crudo refers to any raw marinated food regardless of their sliced size or shape. On the other hand, carpaccio, a type of crudo, refers to paper-sliced raw marinated food.
Carpaccio refers to a super thin slice of raw marinated beef or fish. But, tartare referred to minced, diced, or pounded meat or fish.
Although, cooked fish is always the safest option to eat the fish, however, when you are going to prepare raw fish at home, firstly, make sure that your fish is super fresh and safe for raw consumption. Secondly, slice it super thin and let it marinate in an acidic and salty marinara for at least 2 hrs. Lastly, use clean and disinfected kitchen tools when making a raw fish dish. Make sure to keep in mind all the food safety rules.
Salmon goes well with almost anything. But always opt for nutrition-packed whole grains and sauteed veggies. e.g. brown rice with herbs, fresh bread, sauteed green beans, or cabbage is my favorite combination.
Salmon Carpaccio Recipe
Ingredients
- 1 lb of very fresh salmon
- 3 tbsp. lemon juice
- 2 tbsp. chopped parsley
- 2 tbsp. extra virgin olive oil
- 1/4 tsp. salt or to taste
- 1/8 tsp black pepper or to taste
- For garnish: I used caper kosher salt, black pepper, and red pepper flake.
Instructions
- Prepare the salmon. Wash and pat dry the fresh salmon. Place it into a plastic bag and freeze it for 1 hour or until it semi-frozen. Semi-frozen salmon is easier to cut into thin slices.
- Prepare salmon carpaccio sauce/ marinara. In a bowl, mix the chopped parsley, lemon juice, salt, black pepper, and extra virgin olive oil. Set the dressing aside.
- Cut the salmon. Take a sharp long knife and cut the salmon fillet, diagonally, into long paper-thin slices. Take your time, and place them on a single layer on a plate. Repeat. Make sure they are thinly sliced. This way they absorb the lemon marinara better.
- Marinate. Take spoonfuls of the marinara and pour them all over the salmon slices. Make sure to coat all the salmon slices completely.
- Let it rest. Warp the plate with a plastic wrap and let it marinate/macerate in the fridge for at least 2 hrs or overnight.
- Garnish and serve. When ready to serve, garnish it with caper, kosher salt, black pepper, and red pepper flake. Use as much or as little as you prefer. And serve it with slices of bread or fresh salad. Enjoy!
Notes
- Make carpaccio salmon recipe ahead. You can prepare carpaccio de salmon 2 days in advance and let it marinate in the fridge. Garnish it right before serving.
- Slice it very thin. Semi-freeze salmon beforehand and take your time while slicing the salmon. Try your best to slice the salmon as thin as possible. This way marinara will easily get soaked into the salmon fillets.
- Use ultra-fresh salmon. Ensure your salmon is very fresh and ask your butcher if it is safe for raw consumption.
- Substitute fresh salmon. Use smoked salmon instead which is already pre-sliced. In this case, you can prepare smoked salmon carpaccio right away. Also, if you have very good quality frozen salmon, you can use it. Make sure to semi-defrost it in the fridge before slicing it.
- Use other herbs/spices. Chopped dill, cilantro, green onion, chive, thyme, tarragon, oregano, garlic powder, or paprika are great options.
- Add sugar. If preferred, you can add 1/2 tsp. of sugar to the marinara.
- Use other garnishes. Sliced red onion, mango, pineapple, cucumber, pomegranate seeds, green/black olives, arugula, fennel slices, cherry tomatoes, roasted pine nuts or other nuts, avocado slices, or spinach are other tasty garnishes that go well with salmon.
- Layer them last. Alternatively, you can let the slices of the salmon fillets marinate in a deep dish, and when ready to serve, layer them on a plate and garnish them.
- Sear your salmon. You may sear both of the salmon on a super hot skillet for a few seconds while the inside of the salmon stays raw. The very high heat helps to kill the possible salmon surface pathogens.
