Salmon Carpaccio

Updated: Jul 1, 2018


  • 1/3 lb sashimi grade salmon, sliced 1/4 to 1/3 inch thick

  • ground sea salt or kosher salt and freshly ground pepper

  • 2 tbsp freshly squeezed lemon juice

  • 1 1/2 tbsp olive oil

  • 1 tbsp red onion, small dice


  1. Arrange the salmon slices nicely on a serving plate. Give them a sprinkling of salt and pepper.

  2. Evenly scatter the onion over the salmon.

  3. In a small bowl, whisk the lemon juice and olive oil until well combined and slightly thickened. Pour over the salmon.

  4. Serve immediately.