Salmon carpaccio

Fish is pretty much always delicious, no matter how you prepare it. Salmon is pretty much always delicious, no matter how you prepare it. And if you ask me, raw salted fish is the most delicious of them all. This salmon carpaccio is slightly different from traditional salted raw fish, since you don’t need to season it overnight but it is ready to be served already after about an hour.

This recipe, like few other of my favorite recipes, is originally from the cooking section of the newspaper “Helsingin Sanomat”. Think the paper was published already in November 2017, and since I didn’t save the pages, I can’t remember the name of the writer – and not even sure if the recipe is the exact same one. Either way, this dish is both delicious and easy to make! I highly recommend you to try it out.

PORTION: 4 servings
TIME TO MAKE: preparing 15 minutes, marinating between 30 and 60 minutes.


  • 600g salmon fillets
  • 1 teaspoon of sugar
  • 1½ teaspoons of salt
  • 3 tablespoons of red grapefruit juice
  • 2 tablespoons of lime juice


  • ½ pomegranate’s seeds
  • ½ red onion
  • ½ dl dried cranberries
  • 1dl finely cut fresh parsley
  • 2 tablespoons of olive oil

Cut the salmon to very thin, skinless slices and spread evenly on a tray (try to make sure slices won’t be on top of each other to make sure they are seasoned evenly.) Add sugar and salt.

Squeeze juice from red grapefruit and limes, and pour on top of the salmon slices. The slices should be pretty much covered in juice. Put the slices under a plastic wrap and let them marinate in the fridge for 30-60 minutes.

Remove required amount of seeds from a pomegranate.

Peel the red onion and slice it to thin rings.

When the salmon has been marinating for long enough, spread the onion rings, cranberries, pomegranate seeds and finely cut parsley on top of the salmon slices.

Tags: salmon carpaccio raw salted salmon gravlax Italian cuisine

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