Fresh salmon carpaccio

Fresh salmon carpaccio

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(3 ratings)

Prep: 20 mins Plus up to 24 hrs marinating

More effort

Serves 8
This no-cook starter is easy, impressive and a deliciously fresh way to start a meal

Nutrition and extra info


  • kcal211
  • fat14g
  • saturates3g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein20g
  • salt0.83g
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  • 800g very fresh salmon



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped dill
  • 2 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tsp caster sugar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp capers, drained and dried



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • salad leaves and brown bread, to serve


  1. Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.

  2. Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.

  3. To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.

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Comments (3)

liznfil's picture

I made as per recipe, been looking for an easy version of this dish having eaten it in restaurants. Delicious result.
Don't let the "raw fish" worry you, once marinated, it has almost the same texture as cooked, but better.
Maybe next time, to suit my taste it needs a little less lemon, and a little more dill and salt.
I made it the night before serving, so no prep on the day, I do like prepare ahead recipes
PS - a very sharp knife and a husband who is good at carving were essential to my success as slicing the salmon thinly and neatly was the most challenging part, but don't let that put you off having a go, I can't even cut bread in a straight line!

soulandelalanne's picture

We had this dish last night in a little restaurant in our village in france, recipe was almost identical, they had added some olives to the marinade and left out capers and sugar.
beautiful and moorish!!

milenakis's picture

Great recipe, very easy to make. I put just a drop of olive oil and leave it the fridge for 2 days.

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