We usually think of seafood dishes, especially light, fresh ones like Salmon Carpaccio, as great for eating outside in the summer. This is because they are usually light, easy to digest, and often served cold. That, and because they remind us of sitting by the ocean, with the salty ocean breeze blowing gently. We all wish we could spend the summers on the Italian Riviera, where we could swim and lay out in the sun all day and eat, drink, and talk about our lives all night. But if we can’t really do it, we can pretend by sipping cold white wines and eating light seafood on our own patios. We’ve put together a three-course Italian seafood dinner to help you pretend. The first course is a bruschetta with mussels and fennel. Next, we have a salad course – a light, super-refreshing Salmon Carpaccio and Spicy Greens Salad.
Think of salmon carpaccio like an Italian-inspired ceviche. The fish is still raw, but the acid in the lemon juice changes the color and texture of the fish. For flavor, the carpaccio uses herbs like parsley and thyme along with juicy lemons instead of the lime and chili that are used in ceviche. It’s a lovely, light summer salad that feels classy and elegant when served on top of lightly dressed, slightly spicy greens like arugula and mustard leaves. Paired with a crisp, bright La Crema Pinot Gris, this course screams summer.
A fancy and refreshing Italian starter, salmon carpaccio is raw salmon that has been thinly sliced. A light sauce made of olive oil, lemon juice, and fresh herbs is often drizzled over the thin slices of salmon. When served cold, salmon carpaccio gives each small bite a bright burst of flavor.
Keep reading to learn all about this popular Italian seafood appetizer from its history to tips for making it at home.
Overview of Salmon Carpaccio
Salmon carpaccio features tissue-thin slices of raw salmon fillet arranged artfully on a plate. Traditionally, the salmon is lightly dressed with lemon juice or vinegar, olive oil, and herbs. This technique of preparing thinly sliced raw meat or fish is called “carpaccio.”
The carpaccio preparation originated in Venice, Italy. Legend has it that the dish was created in 1950 at Harry’s Bar in Venice and named for the famous 15th century Venetian painter Vittore Carpaccio, known for his use of red and white tones.
While beef carpaccio may be more well-known salmon carpaccio has become a popular appetizer on Italian menus and beyond. It combines the fresh taste of raw salmon with the bright pop of lemon and herbs.
Characteristics of Salmon Carpaccio
An authentic salmon carpaccio is characterized by:
- Thinly sliced, transparently thin raw salmon fillet
- Artful arrangement of the salmon slices
- A light dressing of lemon juice, olive oil, salt, and herbs
- Chilled temperature when served
High quality raw salmon is key. Sourcing sushi-grade salmon helps ensure it’s safe to consume raw. The salmon should be sliced as thinly as possible, ideally transparently thin.
Arrange the slices in a single layer, slightly overlapping, for an elegant presentation. Dress simply with lemon juice, extra virgin olive oil, a pinch of salt, and chopped fresh herbs like parsley, dill, chervil, or chives.
Chilling the dressed carpaccio allows the flavors to meld. Serve cold as an appetizer.
History and Origins
Carpaccio gets its name from a dish of thinly sliced raw beef that was served at Harry’s Bar in Venice, Italy, in 1950. It was named after the Venetian Renaissance painter Vittore Carpaccio and had bright red and white tones like his works.
The dish eventually evolved beyond beef to include other meats and seafood like salmon. Salmon carpaccio emerged as a popular antipasto in Italian restaurants, offering a refreshing, light start to a meal.
Part of its appeal lies in the textural difference between the silky slices of raw salmon contrasted against the crunch of accompanying garnishes like capers or fennel.
How to Make Salmon Carpaccio at Home
Want to try your hand at making restaurant-quality salmon carpaccio at home? Follow these tips:
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Choose fresh wild sushi-grade salmon. It should have a clean scent and sheen.
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Freeze the salmon briefly to firm it up for easier slicing. 30 min to 1 hour should suffice.
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Slice salmon paper thin. Use a sharp knife and cut slowly.
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Arrange slices in a single layer on a chilled plate or platter.
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Dress simply with lemon juice, olive oil, salt, and chopped herbs.
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Garnish with items like capers, microgreens, shaved fennel.
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Chill before serving to allow flavors to meld.
Take care when slicing the salmon thinly and evenly for the best presentation. The rest is easy!
Tips for Making Perfect Salmon Carpaccio
Looking to up your salmon carpaccio game? Keep these tips in mind:
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Seek out wild-caught salmon for optimal flavor and texture.
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Slice the salmon when it’s semi-frozen for the thinnest cuts.
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A sharp, non-serrated knife helps achieve translucent thin slices.
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Cut on a bias for elongated slices rather than circular cuts.
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Arrange slices in a single layer so they don’t overlap extensively.
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Dress simply to let the salmon shine. A little lemon and olive oil is all you need.
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Garnish lightly with ingredients like capers, microgreens, shaved vegetables.
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Chilling melds the flavors and firms up the texture.
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Serve chilled on crisp crackers or crostini if desired.
Popular Additions and Serving Suggestions
While delicious on its own, salmon carpaccio welcomes a few complementary flavors and textures:
- Lemon wedges or zest
- Capers or olives
- Shaved fennel or radish
- Microgreens or sprouts
- Chives or minced red onion
- Crostini or crackers
- Parmesan shavings
- Diced avocado or cucumber
- Drizzle of pesto
Accompaniments like crostini or crackers provide crunch. Shaved vegetables and microgreens add freshness. Items like capers, olives, and pesto deliver pops of flavor.
Preparing Carpaccio with Other Fish or Seafood
While salmon may be the most popular, you can use the carpaccio technique with other fresh seafood. Consider thin slices of:
- Snapper
- Flounder or sole
- Halibut
- Scallops
- Shrimp
- Squid or octopus
The key is to slice the seafood very thinly. Scale or peel off skin if needed. Arrange the slices artfully on chilled plates. Dress with lemon juice, olive oil, and salt. Herbs like dill, chives, basil or tarragon complement the seaflavors.
Storing and Serving Salmon Carpaccio
To store and serve salmon carpaccio properly:
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Prepare the carpaccio just before serving for best flavor and texture.
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Store pre-sliced dressed carpaccio in the refrigerator if preparing ahead. Use within 24 hours.
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Let the carpaccio sit at room temperature 10-15 minutes before serving after refrigerating.
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Serve the chilled carpaccio on plates or platters garnished with lemon, herbs, crackers, etc.
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Provide small forks or toothpicks for each person to use when eating.
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Accompany with slices of crusty bread, more lemon wedges, and white wine.
For optimal freshness and flavor, enjoy salmon carpaccio soon after it’s dressed and assembled. The seafood should retain its silky texture when chilled properly.
Pairing Wines and Drinks with Salmon Carpaccio
The light flavors of salmon carpaccio call for equally delicate wine pairings. Consider serving:
- Pinot Grigio
- Dry rosé
- Light white Bordeaux
- Sparkling wine
- Wheat beer
- Dry gin cocktails with herbs
The shared notes of citrus, herbs, and light fruit make these wines and drinks ideal pairings that won’t overpower the salmon. A dry crisp white wine or wheat beer makes an excellent choice.
Common Questions
Have other questions about salmon carpaccio? Here are some common queries:
What kind of salmon do you use? Wild-caught salmon like king, sockeye, or coho. Farmed salmon lacks the vibrancy in color and flavor.
Can I use smoked salmon? Yes, but the texture will be more brittle than fresh raw salmon.
Do I need special equipment? A very sharp knife helps cut the thinnest slices possible.
How long does it keep? Best when fresh, but 1-2 days max refrigerated.
Can I freeze it? Not recommended. Freezing and thawing will negatively impact the texture.
Can I cook the salmon? You can gently “cook” it in citrus juice as ceviche, but carpaccio is traditionally raw.
Is it safe to eat raw? Yes, when using high-quality fresh sushi-grade salmon.
With its simplicity, fresh flavors, and elegant presentation, salmon carpaccio makes a refined appetizer for any occasion from date nights to dinner parties. The techniques can be applied to carpaccio preparations with other fish as well. Sliced thinly and dressed in lemon, olive oil and herbs, salmon carpaccio never fails to delight.
Italian Seafood Dinner: Salmon Carpaccio and Spicy Greens Salad
Author: Katie Morris of Katie at the Kitchen Door Recipe type: Salad Cuisine: Italian Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: 4
Technique adapted from BBC Good Food.
- ½ lb. very fresh, sushi-grade salmon fillet
- Juice from 2 lemons (1/2 cup juice)
- 1 tsp sea salt
- 1 TBS finely chopped fresh parsley
- 1 tsp fresh thyme leaves
- 2 TBS olive oil, plus more for dressing salad
- 5 oz. arugula, mustard leaves, or mix of spicy greens
- 1 oz. pecorino cheese, shaved into thin slices
- With fish tweezers, take out any bones that are still in the salmon and throw them away. Cover the salmon tightly with cling wrap and freeze it for 90 minutes. This is just long enough to chill it all the way through and make it easier to cut.
- To make a smooth dressing, mix the lemon juice, sea salt, chopped parsley, thyme leaves, and 2 tablespoons of olive oil in a small bowl. Set aside.
- Take the salmon out of the freezer when it is completely cold. Slice the salmon horizontally as thinly as possible. Beginning in the middle of the filet (the fattest part) and cutting down the edge of the filet to the thinnest part was the easiest way for me to do this. Put some of the salmon slices on a large plate or platter in a single layer. Put a few spoonfuls of the lemon dressing on top of the first layer of salmon, making sure it stays on all the pieces. Add more layers until all the salmon and dressing are gone. Cover the salmon well and put it in the fridge for at least an hour.
- Toss the salad greens with a little olive oil and sea salt right before you serve. Place some of the salmon carpaccio and shavings of pecorino cheese on top of each plate. Serve immediately. In the fridge, salmon will last overnight, but it tastes best when eaten the same day.