If you’re curious about how to prepare carpaccio di salmone, this recipe is a fantastic choice. It offers a fresh and flavorful way to enjoy smoked salmon that’s really simple to pull together.
This recipe addresses issues of blandness and visual appeal in traditional carpaccio, while offering clarity in preparation and ingredient selection for improved enjoyment.
I remember the first time I attempted this dish; I was frantically trying to impress some unexpected guests. I worried about the salmon being too salty or the dressing being off. Thankfully, this recipe avoids common pitfalls, letting the salmon shine through while still tasting great.
This method gives you tender salmon slices that are ready in just 15 minutes, making it a great option for a busy weeknight or a last-minute gathering. With minimal fuss and big flavor, you’ll want to keep this one in your back pocket for sure.
If you’re looking for another tasty seafood recipe, check out my homemade shrimp cocktail.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, or rye among the listed ingredients.
- The recipe contains salmon and lemon juice, so it is unsuitable for vegan diets.
- This recipe is dairy-free as it does not use milk, cheese, or other dairy products.
- The recipe meets low-carb and keto diets because it includes salmon, olive oil, lemon juice, and herbs only.
- This recipe is nut-free since none of the ingredients are derived from nuts or nut products.
Why You Will Love This Recipe
- Rich Flavor Profile The fresh, smoked salmon delivers a savory taste that mingles beautifully with hints of lemon. Its buttery texture offers a luxurious mouthfeel, making each bite enjoyable.
- Quick Preparation In just 15 minutes, you can present a stunning dish. This makes it ideal for impromptu gatherings or when you want to impress without spending hours in the kitchen.
- Quality Ingredients The combination of high-quality olive oil and fresh herbs adds depth to the dish. Each element, from parsley to capers, contributes to a refreshing zesty experience.
- Visually Appealing The vibrant colors from the garnishes like red onion and pomegranate seeds create a striking presentation. This not only pleases the eye but also elevates your dining table’s aesthetic.
How to Make Carpaccio Di Salmone
- Prep Time: 15 minutes
- Cool Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: starter
- Method: no-cook
- Cuisine: Italian
- Diet: Gluten Free
Description
A straightforward, no-cook method to enjoy smoked salmon with a fresh lemon and olive oil dressing.
Ingredients
- 500g (1 lb) smoked salmon, thinly sliced
- Juice of 1/2 small lemon, freshly squeezed
- A few leaves fresh parsley, finely minced
- 1 dl (1 cup) olive oil, high quality extra virgin
- Salt, to taste
- Pepper, to taste, freshly cracked
- Capers, rinsed
- Shavings of fresh fennel
- Thinly sliced red onion
- Arugula
- Avocado wedges
- Pomegranate seeds
Instructions
- Step 1: Neatly place the thin slices of smoked salmon on a plate, overlapping slightly for a beautiful presentation. Serving it over fresh greens adds a nice contrast and elevates the visual appeal.
- Step 2: In a small bowl, combine fresh lemon juice, minced parsley, salt, and freshly cracked pepper. Slowly drizzle in the good quality olive oil while whisking continuously until the mixture emulsifies into a smooth dressing that coats the back of a spoon.
- Step 3: Gently drizzle the prepared dressing over the arranged salmon slices, giving it a glistening finish that adds flavor and aroma.
- Step 4: Allow the salmon to sit for about 5 minutes at room temperature to let the flavors combine before serving. This period enhances the taste and harmony of the dish.
- Step 5: Top the salmon with any additional garnishes you choose, such as capers, avocado wedges, fennel shavings, red onion, arugula, or pomegranate seeds. These add texture, flavor contrast, and visual interest.
- Step 6: Accompany your carpaccio with slices of crusty bread or rice crackers for a complementary texture and satisfying contrast.
Notes
- Room Temperature: Place carpaccio di salmone in an airtight container and keep at room temperature for up to 1 day only.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days, maintaining texture and flavor.
- Freezing: Wrap tightly in plastic wrap, place in a freezer bag, and freeze up to 1 month. Thaw in refrigerator before serving.
- If the smoked salmon is difficult to slice evenly, chill it in the freezer for about 10 minutes to firm up before slicing.
- If the dressing separates, re-whisk just before serving to recombine lemon juice and olive oil.
- Aim for about 1/8-inch thickness when slicing salmon for uniform texture and presentation.
- A pinch of flaky sea salt sprinkled over the salmon just before serving enhances flavor without overpowering.
- For a fresh peppery note and color, toss a handful of arugula on the plate after drizzling the dressing.
- Serve with a fresh arugula salad or simple cherry tomatoes for brightness.
- Pair with crusty gluten-free bread or rice crackers for additional texture.
- Add carpaccio di salmone to a seafood platter alongside shrimp or crab for sharing.
- Top with lemon vinaigrette or dill sauce for flavor variations.
- A sprinkle of capers complements the dish with a zesty finish.
- Substitute fresh dill for parsley if preferred: fresh dill lends a grassy, light flavor that complements salmon well. Dried dill is acceptable but less fragrant.
- Use garnishes such as avocado wedges or fennel shavings to add creaminess and mild anise flavor respectively.
- Use sushi-grade smoked salmon for the best flavor and texture.
- Always use freshly squeezed lemon juice to brighten the dish; bottled lemon juice does not provide the same quality.
- Use a high quality extra virgin olive oil with a flavor you enjoy eating raw, as it forms the base of the dressing.
- Rinse capers before use to reduce saltiness and preserve balance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Salmon: Go for sushi-grade salmon for the best flavor and texture. Freshness matters! Look for vibrant color and a firm feel.
- Lemon juice: Freshly squeezed lemon juice brightens the dish. It balances richness and enhances the salmon’s taste. Bottled juice just won’t cut it!
- Olive oil: A good quality extra virgin olive oil adds depth and richness. It’s key for marinating and drizzling. Opt for something you enjoy eating raw.
- Dill: Fresh dill lends a grassy, light flavor that complements salmon wonderfully. If you can’t find fresh, dried is okay but will be less fragrant.
- Capers: These little gems bring a briny pop that contrasts beautifully with the salmon. Make sure they’re rinsed to cut the saltiness!
- Black pepper: Freshly cracked black pepper adds heat and enhances the overall flavor. Opt for whole peppercorns if you have a grinder!
- Salmon: Go for sushi-grade salmon for the best flavor and texture. Freshness matters! Look for vibrant color and a firm feel.
- Lemon juice: Freshly squeezed lemon juice brightens the dish. It balances richness and enhances the salmon’s taste. Bottled juice just won’t cut it!
- Olive oil: A good quality extra virgin olive oil adds depth and richness. It’s key for marinating and drizzling. Opt for something you enjoy eating raw.
- Dill: Fresh dill lends a grassy, light flavor that complements salmon wonderfully. If you can’t find fresh, dried is okay but will be less fragrant.
- Capers: These little gems bring a briny pop that contrasts beautifully with the salmon. Make sure they’re rinsed to cut the saltiness!
- Black pepper: Freshly cracked black pepper adds heat and enhances the overall flavor. Opt for whole peppercorns if you have a grinder!
Recipe Tips
- If the smoked salmon isn’t easy to slice, chill it in the freezer for about 10 minutes to firm it up before cutting.
- When your dressing separates, re-whisk it just before serving to recombine the lemon juice and olive oil for a smooth consistency.
- If your salmon slices are uneven, aim for about 1/8-inch thickness for best presentation and texture across the plate.
- For additional flavor, sprinkle a pinch of flaky sea salt over the salmon just before serving, enhancing its taste without overpowering.
- If you want a fresh touch, toss in a handful of arugula on the plate right after drizzling the dressing for added color and pepperiness.
Serving Suggestions
Serve with a fresh arugula salad or simple cherry tomatoes for brightness. Pair with crusty gluten-free bread or rice crackers for crunch.
Add to a smoked salmon salad or mix into an avocado salad for variety. Use it in a seafood platter alongside shrimp or crab for a shareable experience.
Top with a lemon vinaigrette or dill sauce for added flavor. A sprinkle of capers complements the flavors nicely for a zesty finish.
Recipe variations
- You can use fresh salmon thinly sliced instead of smoked salmon for the carpaccio di salmone. Add lemon juice and olive oil in equal amounts. Either fresh or sashimi-grade salmon works well. If serving six, use 750g of salmon.
- Add finely minced dill or chives, about 1 tablespoon, to the dressing along with lemon juice and olive oil. This adds a fresh herbal note. Either fresh herbs or dried flakes can be used. Use 1.5 tablespoons if you increase salmon amount.
- You can use thin slices of red onion or shaved fennel as an alternative garnish. Add 2 tablespoons of capers for a salty contrast. Either one or both garnishes complement the dish. Double ingredients if doubling the salmon.
- Either serve carpaccio di salmone on a bed of arugula or pair with avocado wedges for creaminess. Add pomegranate seeds sparingly, around 2 tablespoons, for color. Scale up garnishes proportionally for larger servings. This pairs nicely after Italian meatballs.
Save This Recipe!
How to Store?
To keep your carpaccio di salmone fresh and delicious, follow these storage tips:
Room Temperature: Place the carpaccio di salmone in an airtight container and keep at room temperature for up to 1 day only.
Refrigeration: Store in an airtight container in the refrigerator where it keeps fresh up to 3 days, maintaining texture and flavor.
Freezing: Wrap tightly in plastic wrap, place in a freezer bag, freeze up to 1 month. Thaw in the refrigerator before serving.
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If you enjoyed this Carpaccio di Salmone or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
