Salmon Carpacchio Recipe

Prep and slice salmon

Place the chilled sashimi‑grade salmon on a clean cutting board. Using a very sharp knife, slice the salmon thinly across the grain into 1/16–1/8 inch (1.5–3 mm) slices. Arrange the slices flat on a large chilled plate so they slightly overlap and cover the serving surface.

Dress the carpaccio

In a small bowl whisk together 2 tablespoons lemon juice and 2 tablespoons extra‑virgin olive oil, then season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Using a spoon, lightly drizzle the dressing evenly over the salmon slices.

Add capers and sesame

Scatter 2 tablespoons drained capers evenly over the salmon. Sprinkle 1 tablespoon black sesame seeds over the top for color and crunch. If using, scatter 1/4 cup microgreens or a few arugula leaves as garnish.

Chill briefly (optional)

Allow the dressed carpaccio to rest in the refrigerator for 5–10 minutes to let flavors meld, but serve shortly after to preserve texture.

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon finely grated fresh ginger, 1 teaspoon rice vinegar or lemon juice, 1/4 teaspoon toasted sesame oil, and 1/2 teaspoon honey or sugar if using. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity/sweetness. Transfer aioli to a piping bag or small squeeze bottle for neat plating.

Preheat oven to 400°F (200°C) or set broiler to medium. Combine 2 tablespoons softened butter and 1 teaspoon olive oil in a small bowl and stir until spreadable. Brush or spread the butter mixture onto 6 slices of bread.

Place the slices on a baking sheet and toast in the oven for 6–8 minutes, or under the broiler for 1–2 minutes per side, until golden and crisp. Remove from oven and immediately rub each slice briefly with the cut side of 1 halved garlic clove for a mild garlic flavor. Sprinkle lightly with 1/8 teaspoon salt. Keep warm.

To serve, pipe or dot the garlic‑ginger aioli across the salmon carpaccio in small amounts (about 1–1.5 teaspoons per serving) so each bite can be combined with fish. Finish with an extra light drizzle of olive oil or a squeeze of lemon if desired.

Serve the carpaccio immediately with 2–3 slices of garlic toast per person alongside for scooping. Offer extra capers and aioli on the side.