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This salmon carpaccio recipe is a delicious, restaurant-style appetizer that’s easy to prepare and will wow your guests! Make it the traditional way, with a simple lemony dressing, topped with capers, shallots, toasted pine nuts, and arugula. Or try my favorite brown butter-ponzu variation, featuring thin slices of fresh jalapeño for an extra flavor kick.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This appetizer is an awesome zero-cooking option. Seriously, you arrange some carpaccio salmon on a plate, sprinkle stuff on top, and suddenly you look like you’ve been hiding some secret master chef skills, but you’ll know it took you all of 10 minutes.
- Though simple in execution, the flavor combo is ridiculously tasty. That buttery smoked salmon paired with peppery arugula and those little pops of briny capers? It’s appetizer heaven on a plate!
- Whether it’s a swanky dinner party or just a random day when you want to feel a little sophisticated, this works for any gathering and fits the bill perfectly. You could pair it with my Creamy Mushroom Risotto and create a palette of flavors!
Chef’s Tips
- Try not to cheap out on the salmon. Since the salmon is literally the star of the show, grab the good stuff from the fish counter. Center-cut smoked Atlantic salmon makes all the difference, and your taste buds will thank you (so will your guests).
- Stick your plates in the fridge for about 15 minutes and chill before you start assembling. Cold plates keep everything at the right temperature and prevent the olive oil from getting all pooled and weird.
- Toast those pine nuts properly. Heat a dry skillet over medium-low heat and watch them like a hawk. They go from golden and perfect to burnt and bitter in about two seconds flat. Stir constantly and pull them off the heat the moment they smell nutty.
- If you’re in an adventurous mood, the ponzu version is absolutely incredible. Just don’t walk away from the butter while it’s browning – it goes from perfect to ruined faster than you’d think.
Recipe Variations
Make it Mediterranean: To change the salmon carpaccio recipe Italian flavors, swap the capers for chopped kalamata olives and use toasted pistachios instead of pine nuts. Add some thin shavings of Parmesan if you’re feeling fancy.
Go Nordic: Skip the arugula and add thin cucumber slices, extra fresh dill, and a dollop of crème fraîche.
Citrus Twist: Mix lemon and lime juice for the dressing, and add some supremed orange segments with microgreens for a really fresh take.
More Delicious Appetizers
- Smoked Cream Cheese
- Texas Caviar (Cowboy Caviar Recipe)
- Grilled Green Tomatoes
- Healthy Greek Appetizer Platter
- Warm Truffle Baked Burrata with Crostini
- Shrimp Cocktail with Homemade Cocktail Sauce
- Perfect Deviled Eggs with Bacon
- Baked Stuffed Shrimp
- Stuffed Artichokes
- Sous Vide Lobster Tails
- 3-Ingredient Boursin Dip
- Blackened Shrimp Salad
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Smoked Salmon Carpaccio (2 Ways)
Salmon carpaccio that's fresh, delicious and a breeze to prepare! Make it the traditional way, or try my favorite brown butter-ponzu variation.
Equipment
- 1 Sharp slicing knife
- 1 Heavy-bottomed saucepan (for brown butter variation)
- Serving plates (chilled)
- 1 Small dry skillet (for toasting pine nuts)
Ingredients
Traditional
- ½ pound center-cut smoked Atlantic salmon
- 2 cups baby arugula
- 2 teaspoons freshly squeezed lemon juice divided
- 2 tablespoons extra virgin olive oil plus more for drizzling
- freshly cracked black pepper to taste
- 1 small shallot finely diced
- 2 tablespoons capers drained and rinsed
- 2 tablespoons pine nuts lightly toasted
- fresh dill for garnish
- crackers or crostini for serving
Brown Butter-Ponzu Variation
- 4 tablespoons butter (1/2 stick)
- 1 tablespoon ponzu dressing/sauce
- 1 jalapeno pepper, thinly sliced
Instructions
Traditional
- Arrange ½ pound center-cut smoked Atlantic salmon slices on chilled plates in a single layer.
- Toss 2 cups baby arugula with 2 teaspoons freshly squeezed lemon juice divided2 tbsps extra virgin olive oil plus, and freshly cracked black pepper in medium bowl.
- Sprinkle salmon with 1 small shallot finely diced, 2 tbsps capers drained and rinsed, 2 tablespoons pine nuts lightly toasted, and black pepper. Drizzle with remaining 1 tsp lemon juice and 1 tbsp olive oil.
- Place mound of dressed arugula in center of each plate. Garnish with fresh dill and serve immediately with crackers or crostini.
Brown Butter-Ponzu Variation
- Heat 4 tablespoons butter (1/2 stick) in heavy-bottomed pan over medium heat, whisking until golden-brown specks form and butter smells nutty, 3 to 4 minutes.
- Remove from heat, cool 5 minutes, then whisk in 1 tablespoon ponzu dressing/sauce.
- Arrange ½ pound smoked salmon on plates, top with 1 jalapeno pepper, thinly sliced, and drizzle with warm brown butter-ponzu sauce.
- Make it Dairy-Free: Skip the brown butter variation and stick with the traditional olive oil version.
- Storage: Best served immediately. Components can be prepped separately up to 2 hours ahead.
- Serving Suggestion: Pair with champagne, crisp white wine, or sake for the ponzu variation.
Approximate Information for One Serving
Calories: 273calProtein: 12gFat: 24gSaturated Fat: 9gTrans Fat: 0.5gCholesterol: 43mgSodium: 734mgPotassium: 204mgTotal Carbs: 3gFiber: 1gSugar: 1gNet Carbs: 2gVitamin A: 682IUVitamin C: 8mgCalcium: 31mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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