Get ready to elevate your appetizer game with my Salmon Carpaccio recipe! Thinly sliced sashimi-grade salmon dressed in a Japanese-inspired sauce, this dish is an effortless showstopper that tastes like a gourmet delight from a high-end restaurant! With its simplicity, incredible flavor, and budget-friendly appeal, this salmon carpaccio is bound to impress your guests and leave them craving for more!
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Why I Love This Recipe
What makes my Salmon Carpaccio recipe stands out is its simplicity, stunning presentation, and incredible taste! Crafted with fresh, wholesome ingredients, I designed this recipe to embody the essence of Japanese cuisine with a unique twist! Similar to my Yellowtail Carpaccio Sashimi, Yellowtail Carpaccio Tiradito and Tako Carpaccio recipes, this dish is special because it’s an original creation, blending diverse flavors we’ve experienced at various fine dinning restaurants!
Using the same carpaccio preparation technique featured in my Red Snapper Sashimi and Yuzu Ponzu Salmon dish, we thinly slice the salmon and keep it chilled until ready to serve, then drizzle the sauce on top. Perfect as an appetizer or side dish, this dish offers tender, juicy salmon sashimi with subtle umami notes of soy sauce and a hint of zestiness. If you’re looking for a simple yet impressive appetizer that’s bursting with flavor, look no further, this recipe is calling your name!
Ingredients
Ingredients
- Salmon – fresh Sashimi Grade Salmon, can be found at Asian supermarkets or specialty fish stores. If using salmon with the skin on, you can remove it and use it to make my Japanese Style Salmon Skin.
- Ginger – fresh and cut julienne
- Green Onion – finely chopped green onion scallions.
- Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor. Can replace with Hondashi.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores. Can substitute with fresh lemon juice.
- Toasted Sesame Seeds – used for texture and garnish.
🍣 Salmon Note
Use Fresh Sashimi or Sushi-Grade Salmon, available at Asian supermarkets labeled ‘for sashimi’. This salmon is safe to eat raw, with a delicate flavor and firm texture ideal for carpaccio.
Directions
Step 1 Start with pat drying the salmon with a paper towel. Use a sharp knife to cut salmon into 1/4 inch thin slices slicing against the grain and lay down the salmon slices in a single layer on a serving plate or platter.
💡 Slicing Pro Tip
For even thinner slices, Partially Freeze the salmon for about 20-30 Minutes before slicing. This will help you achieve paper-thin cuts with ease.
Step 2 Top each slice with julienne or matchbox ginger and green onions. Garnish with toasted sesame seeds.
Step 3 In a small bowl, whisk together soy sauce, strained bonito flakes or hondashi, toasted sesame seed oil and yuzu or lemon to make the dressing sauce.
🥢 Sauce Pro Tip
To simplify the sauce preparation, opt for Hondashi instead of bonito flakes. This substitution eliminates the need for straining the sauce.
Step 4 Strain the sauce over the salmon slices before serving.
🍽️ Serving Pro Tip
For optimal flavor, allow the salmon to Marinate in the dressing for 30-45 Minutes in the refrigerator before serving.
Recipe Variations
You can also use extra virgin olive oil instead of the toasted sesame oil for a lighter flavor with a touch of red pepper and julienne red onion for a little kick.
Pairing Recommendations
This Salmon Carpaccio pairs beautifully with other Japanese-style seafood dishes, such as Japanese Steamed Clams or Seared Yellowfin Tuna Tataki. For a complete meal, consider serving it alongside a side of Tako Su accompanied by Clam Miso Soup and a bowl of your preferred rice.
Frequently Asked Questions
Can I use regular salmon instead of sashimi-grade salmon?
Since we are consuming the salmon raw, we would recommend using sashimi-grade salmon. This ensures the product was handled with care to allow for safe consumption.
Can I make the sauce ahead of time and store it in the refrigerator?
Yes, the sauce will hold in the fridge for a few days. Preparing it ahead of time can also allow the flavors to meld together, enhancing the taste of the dish when served.
How thinly should I slice the salmon for the carpaccio?
The best thickness is around 1/4 inch thick. Slicing the salmon to this thickness ensures it maintains its texture and allows for easy consumption.
What is the purpose of using ginger and green onions in this recipe?
Ginger and green onions add not only flavor but also texture to the dish.
Storage Tips
For optimal freshness, this dish is best enjoyed immediately after preparation. However, if you have leftovers, store them in an airtight container in the refrigerator. They can be safely consumed within 1-2 days.
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Watch How To Make It
Salmon Carpaccio
Ingredients
- 1/4 lbs Salmon sashimi grade
- 2-3 Slices Ginger
- 1/2 Stalk Green Onions
- 2 tbsp Bonito Flakes can sub with 1/8 tsp of hondashi
- 2 tbsp Soy Sauce
- 2 tsp Toasted Sesame Oil
- 1 1/2 tsp Yuzu can replace with lemon juice
- 1 tsp Toasted Sesame Seeds
Instructions
- Gather all the ingredients.
- In a mixing bowl, combine soy sauce and bonito flakes. Let it steep for at least 5 minutes. Note - if using hondashi, just mix into soy sauce.
- In the meantime, slice green onion and ginger into matchsticks and set aside.
- Pat dry the salmon block with a paper towel. Finely slice salmon into 1/4 inch thickness and lay down slices onto a serving plate as shown below.
- On top of each salmon slice, place 1-2 matchsticks of green onion and ginger. Sprinkle on toasted sesame seeds and keep in fridge until ready to serve.
- Strain out any excess soy sauce from the bonito flakes using a strainer and discard the flakes. Combine sesame oil and yuzu in a mixing bowl. Just before serving, mix the sauce and drizzle it on top.
