Carpaccio De Salmón Recipe

Prepare salmon

Place the chilled sashimi‑grade salmon on a cutting board. If there is any remaining skin or pin bones, remove with a sharp knife and tweezers. Pat salmon dry with paper towels.

Slice very thin

Using a long, very sharp knife held at a slight angle, slice the salmon across the grain into very thin slices (about 2 mm). For easier slicing, chill the salmon in the freezer for 10–15 minutes until slightly firm but not frozen solid.

Arrange on plates

Fan the slices out over chilled serving plates so they slightly overlap, forming a single layer of carpaccio. Lightly sprinkle the fine sea salt and freshly ground black pepper evenly over the fish.

Dress with lemon and oil

Cut the lemon in half. Squeeze about half the lemon over the arranged salmon (taste and add more if desired). Drizzle 1–2 tablespoons of extra virgin olive oil evenly over the slices.

Prepare toppings

If using red onion, separate the very thin slices into rings and briefly rinse under cold water for 30 seconds to soften bite and reduce sharpness, then pat dry. Reserve the arugula and capers.

Arrange arugula and capers

Place small loose nests of arugula to one side of each carpaccio plate or scatter lightly over the fish for contrast. Distribute the rinsed capers evenly across the salmon. Scatter a few thin red onion slices if using.

Finish with zest

Grate the lemon zest over the plated carpaccio for fragrance and a touch of bitterness.

Make balsamic reduction

In a small saucepan combine 120 ml balsamic vinegar and 1 tablespoon sugar. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, stirring occasionally, until the liquid is reduced to about 40–50 ml and coats the back of a spoon — roughly 10–15 minutes. Remove from heat and let cool slightly; it will thicken more as it cools. Taste and adjust sweetness with a pinch more sugar if needed.

Plate and finish

Using a spoon or a squeeze bottle, drizzle the balsamic reduction artistically over the salmon and arugula (don’t drown the fish — fine lines or dots are ideal). Finish with the remaining tablespoon of extra virgin olive oil drizzled sparingly, and sprinkle flaky sea salt to taste.

Serve immediately

Serve the carpaccio right away at cool room temperature. Provide extra lemon wedges on the side. Leftover prepared salmon should be consumed the same day.