Smoked salmon carpaccio with capers & herbs

This Smoked Salmon Carpaccio recipe with capers and fresh herbs is a simple and delicious meal that is perfect for brunch, lunch, a snack or even a light dinner! Get the fresh ingredients and make it today!

Salmon is one of my favorite fishes. I love that it’s filling and it can often fit easily into many different types of cuisines. It’s a fish that’s rich in high-quality proteins and loaded with other vitamins and minerals. I also love that salmon is fairly easy to find.

Since moving to Michigan, fresh seafood (from the sea and not a lake) has been a little more difficult to get on a regular basis. However, because my Smoked Salmon Carpaccio recipe with capers and fresh herbs is made with chilled, smoked salmon, this is one dish I can enjoy whenever I want! That said, Smoked Salmon Carpaccio feels like the quintessential summer dish. It’s fast, it’s even chilled so you don’t have to turn on the oven or even the grill. Also, it’s made with a handful of fresh herbs that bloom all summer long.

What is carpaccio?

Carpaccio is a dish that is originally from Italy and was invented in 1963 by Giuseppe Cipriani, the founder of Harry’s Bar in Venice. He prepared it for a countess after her doctor recommended a diet of raw meat. Traditional carpaccio is considered to be thinly sliced, raw beef served with olive oil, lemon juice and white truffle oil or Parmesan cheese, and it is generally prepared as an h’oderve.

However, later the word “carpaccio” was adopted to include thinly sliced, raw forms of meat including beef, veal, venison, salmon and tuna.

My version of Smoked Salmon Carpaccio recipe

While traditional carpaccio uses raw meat, I opted to use Smoked Salmon for my salmon carpaccio recipe. Smoked Salmon is a lot easier for most people to find than a sushi grade salmon, which you would need to make the very traditional version of salmon carpaccio. I also think (and tell me if I’m wrong!) not everyone is as comfortable working with raw fish. The smoked version of this salmon carpaccio recipe seemed to be a better way to go for the masses.

All the eating occasions

Something I love about this Smoked Salmon Carpaccio recipe is how versatile it is. It’s down-to-Earth enough that you can make it for lunch one your own, which I often do. However, it’s also elevated enough that it would fit in well at a fancy brunch. And it’s perfect as an appetizer for a dinner party.

Because the prep is so easy, it also works well for holidays. It’s easy to literally throw together when you’re rushing around trying to make sure you have enough food for all.

I like serving the Smoked Salmon Carpaccio on it’s own. You can also add it to crostini and I love serving it with this Garden Herb Cream Cheese spread (HERE}. Another way I like to eat it is served on a bed of arugula. That’s my go-to for lunchtime.

Tips for making Smoked Salmon Carpaccio recipe

• Use the best extra virgin olive oil you can find. That’s vital in all recipes but especially in a carpaccio when you are leaning heavily on the subtle flavor notes in the olive oil.
• Make sure to use fresh herbs. Dried won’t cut it for the Smoke Salmon carpaccio recipe.
• Use sea salt and fresh cracked pepper. Again, fresh ingredients give you better flavor. The sea salt in particular will elevate the taste of the dish.
• You can make this a few hours ahead of time if you like and put it in the refrigerator, covered. However, remember the olive oil will seize upon being chilled and you might need to take it out 10 minutes before serving. Only make this a few hours in advance. Fresher is better.

Thank you so much for visiting today, friends! I hope that you love this easy Smoked Salmon Carpaccio recipe! If you’re looking for other salmon recipes, try this Salmon with Goat Cheese and Herbs {HERE}. It’s amazing! These Lemon & Herb Roasted Baby Potatoes {HERE} would go well with it all too!

Smoked Salmon Carpaccio recipe

My Smoked Salmon Carpaccio recipe is simple to prepare and made with a variety of delicious fresh herbs! It's an unforgettable, easy summer meal.

5 from 16 votes

Print Pin Rate

Course: Appetizer, brunch, lunch

Cuisine: American, Italain

Keyword: salmon carpaccio, salmon carpaccio recipe, smoked salmon carpaccio, smoked salmon carpaccio recipe

Prep Time: 5 minutes

Servings: 6

Author: Rachel

Ingredients

• 4 8 oz. packages of smoked salmon
• 3 Tbsp. capers, drained
• 3-4 Tbsp. extra virgin olive oil
• 3 Tbsp. fresh dill, chopped
• 3 Tbsp. fresh parsley, chopped
• 2 Tbsp. fresh thyme leaves
• 2 Tbsp. lemon juice (About half a lemon)
• 1/2 small shallot, minced
• Sea salt and pepper to taste
• Additionally lemon as desired
• Optional: Finely grated parmesan cheese

Instructions

• Layer smoked salmon onto a plate and then drizzle extra virgin olive oil over the top
• Add on lemon juice. Either measure or squeeze half a lemon.
• Add on the capers and fresh herbs.
• Finish with fresh sea salt and fresh cracked pepper
• Serve chilled alone, over crostini or on arugula.