The King Salmon Carpaccio Recipe You Must Make

King Salmon Carpaccio 

King Salmon Carpaccio is my take on the classic Italian antipasto, carpaccio when I saw that our local grocer offered Tyee King Salmon. Carpaccio is an essential recipe you need to know you want to impress your discerning guests. Or make this if you feel indulgent and have a bit of self-love. 

King Salmon Carpaccio with other antipasti
King Salmon Carpaccio with other antipasti

What is Carpaccio?

Carpaccio is an Italian antipasto (appetizer) of thinly sliced or pounded raw meat such as beef or fish and then tossed in a creamy vinaigrette with olive oil.

There are various vegan versions of carpaccio that inspired me to make tomato carpaccio with smoked salmon fillets

 

A Little Bit of Trivia

Carpaccio was invented in the 50s by Giuseppe Cipriani, owner of Harry’s Bar in Venice. Countess Amalia Nani Mocenigo, a regular at the bar, came in and was upset that the doctors gave her a no-cooked meat diet by the doctors. So he came back with thinly pounded beef fillet mignon with white sauce. He presented the dish, and when asked what it was, he confidently said, Beef Carpaccio, as if the dish existed for hundreds of years. 

The dish was named after Vittore Carpaccio, an Italian painter known for his dominant red and white colors. 

Ingredients for King Salmon Carpaccio

Carpaccio has two primary ingredients: meat and vinaigrette. Let’s start with the most important one: the fish!

1. King Salmon versus other salmon?

lady holding a huge Ora King Salmon
Huge Ora King Salmon

Ora King Salmon is the wagyu of salmon. It is a special breed,  sustainably raised for about 4 -5 years. So the flavor and oils are beautifully developed as they grow into 40 lbs at a minimum. That’s huge!

This breed of salmon is exceptional, and it’s seasonal, so it may be harder to find in your local grocery store. I suggest getting sustainably farmed salmon because it contains more oil than wild salmon. 

I cannot stress enough that you get fresh.  Talk to your local fishmonger. Believe it or not, Costco has sustainably raised salmon that is sushi grade. If you have a chance, give it a try. 

Marbling of an ora king salmon fillet
Look at that marbling of the Ora King Salmon.
 

2. Vinaigrette

Some recipes call for mayonnaise and olive oil as the dressing. I like the mustard radish combo with a tad bit of honey to round up the flavors. 

Creamy Dijon Mustard Vinaigrette
Creamy Dijon Mustard Vinaigrette

Tips

  1. Salmon: Get the freshest salmon you can get. Sushi grade can do as well.
  2. Freeze salmon for an hour before slicing, so it’s easier to cut.
  3. You can make this ahead. You can serve immediately or for up to 24 hours. Just note that it will be ‘cooked’ the longer it’s sitting in the dressing. I made mine the day before, and the color is a bit subdued, but it was still so good!
  4.  Serve with bread, bruschetta, crackers, and other antipasti.
thinly sliced salmon
Freeze the salmon before slicing for about an hour to make the cutting easier.

Pin this!

King Salmon Carpaccio with other antipasti
King Salmon Carpaccio with other antipasti
 
You may want to make this beautiful Ligurian focaccia with this. 🙂
 
Let us connect!
You can find me on Instagram, Tiktok, Facebook, Pinterest, and working my way on more YouTube videos.
Use #BeWithMia when you replicate the recipe so I can find you. I love to hear from you. 
MAY FAITH, FOOD, AND LOVE FILL YOUR LIFE.
HAPPY COOKING!
MIA
King Salmon Carpaccio

King Salmon Carpaccio

Mia Estolano-Levert
King Salmon Carpaccio is a winner for appetizers when entertaining: easy to make, delicious and elegant.
Prep Time 15 mins
Resting Time 2 hrs
Total Time 2 hrs 15 mins
Course Appetizer
Cuisine Italian
Servings 8 people as appetizers
Calories 110 kcal

Equipment

  • knife
  • Board
  • Serving platter
  • mixing bowl

Ingredients
  

  • 300 g King Salmon or any fresh salmon sashimi grade
  • Juice of 1 lemon
  • 1 tbsp dijon mustard
  • 1 tbsp radish
  • salt to taste
  • 1/4 cup olive oil
  • 1 tsp sugar or honey to taste
  • finely chopped parsley

For Serving

  • Bread
  • Crackers
  • Antipasto

Instructions
 

  • Slice salmon as thinly as possible across the grain.
  • Mix lemon juice, dijon mustard, radish, salt.
  • Drizzle olive oil until well incorporated.
  • Add sugar or honey. Taste and adjust.
  • Drizzle mustard dressing over thinly sliced salmon. Toss.
  • Refrigerate for at least two hours - 24 hours.
  • Serve with crackers, bread, and or antipasto.

Notes

  1. Salmon: Get the freshest salmon you can get. Sushi grade can do as well.
  2. Freeze salmon for an hour before slicing, so it's easier to cut.
  3. You can make this ahead. You can serve immediately or for up to 24 hours. Just note that it will be 'cooked' the longer it's sitting in the dressing. 
  4.  Serve with bread, bruschetta, crackers, and other antipasti.
Keyword carpaccio de salmon, carpaccio meaning, easy fresh salmon carpaccio, fish carpaccio, fresh salmon, homemade carpaccio, king salmon carpaccio, ora king salmon recipe, salmon carpaccio ingredients, salmon carpaccio recipe

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