Salmon carpaccio is a delicate and delicious dish that can be served as an appetizer, snack, or light meal. Though the name “carpaccio” is Italian, you can find variations of this dish across the globe. The dish is known for the quality of salmon used and the precision of the cuts.
This article will guide you through everything you need to know to prepare salmon carpaccio at home. We’ll cover the different types of salmon you can use, the best preparation techniques, and serving suggestions to wow your guests (or yourself!).
What is Carpaccio?
Carpaccio is an Italian appetizer, traditionally made with thinly sliced raw beef. The dish was invented in Venice at Harry’s Bar in the 1950s by Giuseppe Cipriani.
Over time, the term “carpaccio” has expanded to include dishes made with other raw ingredients, particularly fish and seafood. Salmon carpaccio is a popular and elegant variation. It’s prized for its delicate flavor and beautiful presentation.
Choosing the right salmon
You can make salmon carpaccio with fresh or smoked salmon. If you choose fresh salmon, it needs to be sushi grade, which means it’s safe to eat raw. Using smoked salmon will give you a different taste, and it’s much easier to prep. If you go with smoked salmon, you can skip making the dressing.
If you’re buying fresh salmon, Ora King Salmon is a great choice for carpaccio because it’s super fatty and has a beautiful color. It’s also sustainably farmed.
There are other sushi-grade salmons you can get from stores you trust. I often get sushi-grade salmon from Costco. Their salmon is sustainably raised and delicious.
Preparing the Salmon
The key to great salmon carpaccio lies in the preparation of the salmon itself. Here’s what you need to know:
Slicing Techniques
The salmon needs to be sliced very thinly—about ⅛ inch thick. Slicing against the grain gives it that melt-in-your-mouth texture you want.
Here’s a tip: Try chilling or even partially freezing the salmon before you slice it. Wrap it tightly in cling wrap and pop it in the freezer for about 30 minutes to an hour. This firms it up and makes it way easier to slice thinly and evenly.
Food Safety Considerations
Since you’re eating the salmon raw, it’s super important to use sushi-grade salmon. This minimizes the risk of getting sick from something in the fish.
Also, be sure to keep the salmon refrigerated at all times and either eat it right away or store it properly in the fridge if you’re not serving it immediately.
Carpaccio Dressing and Marinade
A great carpaccio dressing starts with a basic vinaigrette. You’ll need olive oil, lemon juice, salt, and pepper. Splurge on a good quality olive oil, but one that’s on the lighter side so it doesn’t overpower the salmon.
From there, you can add ingredients like mustard, shallots, capers, dill, parsley, or thyme to jazz things up. Think about whether you want a citrusy flavor, or maybe something with a bit of Asian flair, like soy sauce and ginger.
The lemon juice in the vinaigrette will actually “cook” the salmon a little bit, similar to what happens when you make ceviche. Let the salmon sit in the marinade for a short time before serving so it can soak up all those delicious flavors.
Serving and Garnishing Salmon Carpaccio
To serve, arrange the salmon slices on a chilled plate in a single layer. Don’t overcrowd the plate. Drizzle generously with the vinaigrette.
Now, for the fun part: garnishing! Consider these options:
- Capers
- Thinly shaved fennel
- Arugula
- Pomegranate seeds
- Fresh herbs (dill, chives, or parsley are excellent)
Serve immediately with crusty bread, bruschetta, or crackers. Salmon carpaccio also makes a beautiful addition to an antipasti platter.
Recipe Variations
Carpaccio of salmon, while traditionally simple, lends itself beautifully to regional and personal interpretations. Here are just a couple of ideas to get you started:
- Asian-inspired: Drizzle with sesame oil and soy sauce. Garnish with toasted sesame seeds and thinly sliced scallions.
- Mediterranean: Add capers, chopped olives, and crumbled feta cheese. Finish with a squeeze of lemon.
Don’t be afraid to play around with different flavors and ingredients to create your own signature salmon carpaccio. The possibilities are endless!
Summary
To make salmon carpaccio, you’ll thinly slice fresh salmon, arrange it artfully on a plate, and drizzle it with a bright, flavorful sauce.
Elegant and delicious, salmon carpaccio is an ideal appetizer or light meal. Feel free to try the recipe as written, and don’t hesitate to adapt it to suit your tastes.