Salmon Carpaccio with Extra-Virgin Olive Oil and Balsamic Vinegar

Preparation info
  • Makes


    First-Course Servings
    • Difficulty


Appears in
Simply Salmon

By James Peterson

Published 2001

  • About

The time-consuming part of this dish can be done earlier the day you plan to serve it. Just cover the individual plates with plastic wrap, stack them in pairs, and keep them in the refrigerator. Use the best balsamic vinegar you can afford.


  • pounds salmon fillet with the skin on and any pin bones removed that has been frozen, from the tail end, in one piece
  • 3 tablespoons good quality


Slice the salmon into thin slices as you would smoked salmon by pressing a flexible knife against the salmon, in the middle of the fillet, so the blade actually bends a little. Then slide the knife toward the tail while holding your left hand against the salmon to keep the flesh compact and make it e