Mediterranean Salmon Carpaccio
This Mediterranean Salmon Carpaccio is made with sushi-grade salmon, fresh lemon, extra virgin olive oil, capers, and aromatic herbs. This elegant Italian appetizer is healthy, easy to prepare, and ready in just 15 minutes.
What Is Salmon Carpaccio?
Salmon carpaccio is a classic Italian appetizer featuring paper-thin slices of raw, sushi-grade salmon dressed with extra virgin olive oil, fresh lemon juice, herbs, and seasonings. Unlike smoked salmon, salmon carpaccio is served fresh, highlighting the fish’s delicate flavor, silky texture.
Is It Safe to Eat Raw Salmon?
Yes, as long as you use sushi-grade or sashimi-grade salmon purchased from a reputable fish market or grocery store. This type of salmon has been carefully handled and frozen according to food safety guidelines to reduce the risk of parasites, making it suitable for raw dishes such as carpaccio, sushi, and sashimi. Always keep the salmon well chilled and consume it promptly after preparation.
What’s the Difference Between Salmon Carpaccio and Salmon Tartare?
Although both dishes are made with raw salmon, salmon carpaccio consists of paper-thin slices beautifully arranged on a plate and lightly dressed with olive oil, lemon juice, and herbs. Salmon tartare, on the other hand, is made by finely dicing the salmon and mixing it with seasonings before serving. Carpaccio emphasizes the natural texture and presentation of the fish, while tartare offers a more seasoned and finely textured bite.
Mediterranean Salmon Carpaccio
4
servings15
minutes25
minutes300
kcalI love this light an elegant appetizer made with sushi-grade salmon, lime and lemon juice, capers, onions, fresh herbs, and a drizzle of extra virgin olive oil.
Prep Time: 15 minutes
Chilling Time: 10 minutes
Servings: 4
Ingredients
10 oz (300 g) sushi-grade fresh salmon, skin removed
tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon lime zest
1 tablespoon capers, drained
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped chives
1 cup baby arugula
¼ cup shaved Parmesan cheese (optional)
salt and pepper
Lemon wedges, for serving
Directions
- Chill the salmon
Place the salmon in the freezer for about 20–30 minutes until slightly firm. This makes it much easier to slice paper-thin. - Slice
Using a very sharp knife, slice the salmon into thin, translucent pieces. - Season
Drizzle with olive oil and fresh lemon juice.
Sprinkle with lemon zest, capers, dill, chives, flaky sea salt, and freshly ground black pepper. - Finish Scatter baby arugula over the top and add shaved Parmesan if using.
- Serve
Let the carpaccio rest for 5–10 minutes before serving.
Serve with toasted baguette slices, crostini, or crisp crackers.
Notes
- Always use sushi-grade salmon from a trusted fish market. A drizzle of truffle oil or a sprinkle of pink peppercorns makes it delicious and refreshing.
