Smoked Salmon Carpaccio is a perfect Spring appetizer! Thinly sliced smoked salmon is served with a creamy lemon thyme dressing and fresh arugula. Serve with your favorite crackers at brunch or a tea party for a dish that your guests will love!
This smoked salmon carpaccio could not be an easier appetizer to make. Fresh smoked salmon is sliced razor thin and served with a creamy lemon thyme dressing.
It's a refreshing dish that is great to make for a baby shower, holiday brunch, or for an elegant birthday party.
Serve with smoked salmon crostini and this hot crab artichoke dip and you might not be able to get your guests to leave your party!
🙋♂️What Is Carpaccio?
Carpaccio is a traditional Italian appetizer consisting of thin slices of red meat served with a sauce. It's named after an Italian painter who painted with bright red colors that evoked the idea of red raw meat.
Nowadays, liberties have been taken and carpaccio can include thinly sliced fish or vegetables.
😍Why You'll Love This Recipe
- It's a no-bake appetizer
- You only need a handful of ingredients
- Carpaccio is super easy to make
- This dish is light, bright, and refreshing
- It's great for brunch, a tea party appetizer, or for a cocktail party
What You Need To Make Smoked Salmon Carpaccio
*full list of ingredients and measurements can be found in recipe card below*
- Salmon: This recipe calls for wild caught salmon. It's smoked so though not technically raw, it does have the same texture.
- Sour cream: This is the base for our lemon thyme sauce. You'll want to use full-fat sour cream for the best flavor.
- Lemon: You will need both the zest and juice of a lemon in order to brighten the dish up.
- Thyme: Fresh thyme is preferred over dried because it has a better flavor.
- Honey: I like to add a little bit of honey to my sauce to balance out the acidity of the lemon
- Arugula: A big pile of arugula on top of the salmon not only looks fancy, but it's also adds such a nice pepperiness and freshness
- Parmesan cheese: Optional, but is cheese ever really optional? Just kidding, you don't have to add it but I like the saltiness it adds
- Crackers: You can use your favorite crackers. I prefer a thin, artisan cracker but any will work.
How To Make Smoked Salmon Carpaccio
1. Place the salmon into the freezer and let it freeze for about 3 hours, until mostly solid.
2. Once it's almost frozen, use a very sharp chef's knife to slice the salmon razor thin at a 45 degree angle.
3. When all of the salmon is cut, arrange it nicely on a large platter, then place it into the fridge while you make the dressing.
4. In a small bowl, whisk together the sour cream, lemon juice and zest, thyme, honey, salt, and pepper.
5. Remove the salmon platter from the fridge and arrange the arugula on top of it. Shave some slices of parmesan cheese over top, then drizzle over the lemon thyme dressing.
6. Refrigerate until you're ready to serve. Pair with your favorite crackers and enjoy!
- If freezing more than one piece of salmon, keep the other in the freezer until you're done cutting the first one.
- Use a SHARP knife, you want the salmon to be as thin as possible.
- You can arrange the salmon ahead of time and wrap it tightly with plastic wrap and keep it in the fridge.
- You can also make the lemon thyme dressing a day in advance to save time.
- Serve with your favorite crackers, I like a thin, artisan cracker .
Store any leftovers in an airtight container in the fridge for up to 3 days.
🙋♂️Frequently Asked Questions
The salmon in this recipe is smoked, so technically it's cooked but it has a raw texture.
Smoked salmon crostini is a great dish to serve with it! But stuffed mushrooms, burrata caprese, and pan fried calamari are also great.
More No-Bake Appetizers You'll Love!
Smoked Salmon Carpaccio
- 8-10 Ounces Wild caught salmon
- ¼ Cup Sour cream
- 2 Tablespoons Lemon juice
- 1 Teaspoon Lemon zest
- 1 Teaspoon Freshly chopped thyme
- ½ Teaspoon Honey
- ½ Teaspoon Coarse Kosher salt
- Pinch of ground black pepper
- 4 Cups Baby arugula
- Parmesan cheese (optional)
- Crackers (for serving)
- Place the salmon into the freezer and freeze for about 3 hours, or until mostly solid
- Once the salmon is mostly frozen, place it onto a plastic cutting board and use a very sharp chef's knife at a 45 degrees angle to cut the salmon into razor thin slices
- Arrange the salmon on a large platter and then place it into the fridge
- To make the sauce, in a small bowl whisk together the sour cream, lemon juice, lemon zest, thyme, honey, salt, and pepper
- Take the salmon platter out of the fridge and arrange the baby arugula on top. Add slices of parmesan cheese if desired, then evenly drizzle the lemon thyme dressing over top
- Keep the salmon carpaccio in the fridge until your ready to serve, then pair with your favorite crackers and enjoy!
Tried the recipe? I'd love to hear your thoughts below!