Salmon Carpaccio Recipe

Prepare and slice salmon

Check that the salmon is sushi‑grade and well chilled. Pat the fillet dry with paper towels. Using a very sharp knife, trim away any remaining pin bones and thin pale membranes. Place the fillet on a cutting board and, holding the knife at a shallow angle, slice the salmon into very thin (2–3 mm) medallions or long slices. For uniform thinness, you can partially freeze the fillet for 20–30 minutes before slicing. Arrange the slices in a single layer on a chilled serving plate, slightly overlapping if desired.

Lightly sprinkle the arranged slices with the indicated 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, distributing evenly. Drizzle 2 tbs extra virgin olive oil over the top just before serving to give a glossy finish.

Make the vinaigrette

In a small bowl or jar combine 1/4 cup fresh orange juice, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard and 1/2 tsp finely grated orange zest. Whisk or shake to combine. Slowly stream in 3 tbs extra virgin olive oil while whisking to emulsify. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1/2 tsp more honey if too tart, or a touch more vinegar if too flat. The vinaigrette should be bright, slightly sweet and silky.

If you prefer a smoother texture, strain the vinaigrette through a fine sieve to remove any pulp before using.

Just before serving, spoon or gently drizzle 2–3 tbs of the orange vinaigrette evenly over the arranged salmon slices. Use less if you want the salmon to remain more translucent; reserve extra vinaigrette to pass at the table.

Scatter microgreens or baby arugula and thinly sliced fennel around and atop the salmon for freshness and crunch. Fan the thin radish slices over the fish for color and bite.

Dot the carpaccio with the rinsed capers and sprinkle the toasted sesame seeds or toasted pine nuts for texture. Tuck a few small dill sprigs on top if using.

Finish with a final light drizzle of olive oil if desired and a small squeeze of lemon or orange wedge to taste. Serve immediately with crusty bread or thin crostini.