Salmon carpaccio with crispy seaweed thins

It has become a real weekend staple for me: enjoying fresh fish for breakfast. Mostly I prepare it ceviche-style, and other times it’s as simple as adding a splash of soy sauce. It can be salmon, tuna, redfish – basically whatever the fishmonger recommends and has fresh that day. And that’s the key: whichever fish you choose, make sure it’s high-quality, super fresh, sashimi-grade, and from a trusted source.

Today I felt like having salmon carpaccio, so I thought I’d share this simple recipe. It turned out incredibly good and is unbelievably easy to make. It took me no more than five minutes, and the result was super-duper delicious!

What is a salmon carpaccio?

Salmon carpaccio is an Italian-inspired dish made from thinly sliced raw salmon, usually dressed with olive oil, lemon juice, capers, and fresh herbs. It’s loved for its elegant presentation and fresh, light flavour.

Unlike Japanese sashimi, which is served plain, carpaccio is lightly marinated in a vinaigrette. It’s typically served as a bright, zesty starter on a large platter or individual plates, sometimes on a bed of arugula or alongside crusty bread or crostini.

I love it for breakfast, especially with roasted seaweed sheets, and without any bread.

Why salmon carpaccio is so nutritious

Salmon is rich in high-quality protein, making it a great breakfast choice that provides long-lasting energy for whatever your day holds. It’s also packed with omega-3 fatty acids, which support brain function and heart health. In addition, salmon is one of the best natural sources of vitamin D, essential for bone health.

Again, make sure you buy your salmon from a reputable source that handles fish properly. ‘Sushi-grade’ isn’t an official term, but it usually indicates the fishmonger’s confidence that the fish is safe to eat raw. As an extra precaution, you can freeze the fish before consuming it. Keep the salmon well chilled at all times and eat it within a day or two.

While you can use smoked salmon, I always prefer fresh, raw salmon fillets for carpaccio.

How to make it?

You’ll be amazed at how easy it is to make salmon carpaccio. Here are the ingredients—I prefer to keep it very minimalistic:

• Fresh, sushi-grade salmon
• Lime or lemon, depending on your preference or what you have on hand
• Extra virgin olive oil
• Sea salt (or any unrefined salt) and freshly ground black pepper
• Crispy seaweed thins
• Garnish: anything you like, such as coriander, spring onions, arugula (rocket), avocado slices, cherry tomatoes, or capers
• Side: optional, but you could serve it with crusty bread or crostini

Use a sharp knife to slice the salmon as thinly as possible, cutting against the grain. The thinner the slices, the more delicate and flavourful your carpaccio will be. Arrange the slices on a plate and drizzle generously with freshly squeezed lime or lemon juice and extra virgin olive oil. Don’t be shy with the olive oil – it adds richness and brings out the flavour of the fish.

The acidity in the lime or lemon juice subtly ‘cooks’ the salmon, similar to a ceviche, gently changing its texture and enhancing its flavour. Let it marinate for 10–15 minutes before serving. While it’s best enjoyed fresh, it can be kept in the fridge for a short period.

Season with a good pinch of sea salt and freshly ground black pepper, and your carpaccio is essentially ready!

You can get creative with garnishes and presentation. Use whatever toppings you like and arrange them so the dish looks as good as it tastes. Add arugula or avocado for vibrant green hues, and cherry tomatoes or peppers for pops of red.

For an extra kick and added health benefits, mix in some freshly grated ginger. Ginger is packed with natural compounds like gingerol, which help reduce inflammation, support digestion, ease nausea, boost immunity, improve circulation, and provide powerful antioxidants.

Wrap the salmon in crispy seaweed thins

Take a piece of salmon and wrap it in a crispy seaweed sheet! Not only is this fun, but it also gives you a crunchy bite with added texture, flavour, and nutrients. Seaweed sheets are high in fibre, vitamin B12, iodine, and packed with a range of other vitamins and minerals.

Image: MORiSH’s crispy seaweed range

So good! Make sure to use sheets from a freshly opened pack and enjoy them immediately after adding the salmon to keep them nice and crispy.

And how did it turn out? We’d love to see! Share your pics and vids on social and tag @morishsnacks – we can’t wait to see your creations 🐟😎!