Carpaccio Di Salmone Recipe

Prepare cure

In a small bowl combine kosher salt, granulated sugar, freshly ground black pepper and lemon zest. If using, stir in chopped fresh dill. Mix until evenly combined.

Place the salmon fillet skinless on a large piece of plastic wrap or in a shallow nonreactive dish. Pat the fish dry with paper towels.

Evenly spread the cure mixture over the top surface of the salmon, pressing gently to adhere. Make sure the entire exposed surface is covered.

Wrap the salmon tightly in plastic wrap (or cover the dish) and place it on a tray. Refrigerate for 1 to 2 hours to lightly cure — 1 hour for a delicate cure, up to 2 hours for a firmer texture. Do not over-cure (avoid more than 3 hours) to keep a silky carpaccio texture.

After curing, unwrap the salmon and rinse under cold water to remove excess cure. Pat very dry with paper towels. Place on a cutting board and, using a sharp chef’s or fillet knife, slice the salmon as thinly as possible (aim for translucent slices about 1–2 mm thick). For best results, place the salmon in the freezer for 10–15 minutes before slicing to firm it up slightly.

Arrange the thin salmon slices on a chilled serving plate or individual plates, slightly overlapping to create a single layer of carpaccio.

In a small bowl whisk together extra-virgin olive oil and fresh lemon juice. Taste and adjust: add a pinch of salt or more lemon if desired.

Drizzle the olive oil–lemon dressing evenly over the salmon slices (use about 1–2 tbsp per plate depending on size).

Scatter the thinly sliced scallions (green onions) across the salmon.

Lightly crush the pink peppercorns with the flat side of a knife or in a mortar and pestle; sprinkle them over the carpaccio for floral, mildly peppery bursts.

Season sparingly with sea salt flakes and a little freshly ground black pepper to taste.

If using, garnish with microgreens or baby arugula for color and freshness. Serve with lemon wedges on the side.

Serve immediately at cool temperature. Leftover cured, sliced salmon can be kept tightly wrapped in the refrigerator for up to 24 hours and is best eaten within that time.