Carpaccio De Salmón Recipe

Chill and thin-slice the salmon

Place the sashimi-grade salmon in the coldest part of your refrigerator or briefly in the freezer for 10–15 minutes until slightly firm but not frozen solid. Using a very sharp knife, slice the salmon across the grain into very thin slices (about 1–2 mm). Arrange slices in a single overlapping layer on a large chilled serving plate or individual plates.

Season the salmon

Lightly sprinkle the sea salt and freshly ground black pepper evenly over the salmon slices. Drizzle 2 tablespoons of extra-virgin olive oil and the fresh lemon juice over the fish, distributing it evenly so every slice gets some dressing.

Scatter the rinsed capers and the thinly sliced red onion evenly over the salmon slices. Distribute the microgreens or arugula in small piles or a light layer across the carpaccio. Sprinkle the chopped fresh dill and lemon zest over the top for bright herbal notes.

Add texture and contrast by scattering the black sesame seeds (or toasted sesame) and arranging optional thinly sliced radishes on top. If desired, drizzle the remaining 1 tablespoon of olive oil in a thin stream over the finished carpaccio.

Whisk together the soy sauce, rice wine vinegar and honey in a small bowl until combined. Using a spoon, lightly drizzle this mixture sparingly over portions of the carpaccio to add an umami lift — a little goes a long way.

Serve immediately with thin slices of baguette or crostini on the side. Encourage guests to scoop a few pieces of salmon with some capers, onion and greens onto the bread for each bite.

If not serving immediately, keep the assembled carpaccio covered and chilled for no more than 1 hour to preserve texture and freshness.