Salmon Carpaccio Recipe

This salmon carpaccio recipe made with super fresh salmon is a light, filling, and super delicious dish that is easy and quick to make.

5 from 2 votes

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Prep Time 10

Total Time 10

Course Side Dishes

Cuisine Italian

Servings

Calories 204 kcal

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

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 leftover 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

Nutrition

Serving: 1gCalories: 204kcalCarbohydrates: 2gProtein: 17gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 48mgSodium: 180mgSugar: 1g

Keyword salmon carpaccio, salmon carpaccio recipe

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