--- title: "Homemade Chilean Salmon Carpaccio: Fresh, Elegant, and Quick" description: "Salmon carpaccio is a very simple and quick recipe to make, perfect for a spring afternoon or to impress unexpected guests." url: https://www.chileanfoodrecipes.com/chilean-homemade-salmon-carpaccio-recipe/ date: 2023-12-25 modified: 2026-02-08 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Homemade-Salmon-Carpaccio-Recipe.jpg categories: ["Appetizers"] tags: ["Appetizers"] type: post lang: en --- # Homemade Chilean Salmon Carpaccio: Fresh, Elegant, and Quick [Versión en Español](https://comidaschilenas.com/receta-de-carpaccio-de-salmon/) ![Chilean Homemade Salmon Carpaccio Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Homemade-Salmon-Carpaccio-Recipe.jpg) Salmon carpaccio is a very simple and quick recipe to make, perfect for a spring afternoon or to impress unexpected guests. ## Nutrition Facts Each serving of fresh salmon carpaccio contains approximately 210 kcal, 18 g of fat, 13 g of protein, and 160 mg of sodium. It is naturally low in carbohydrates and rich in Omega-3 fatty acids. ## How to Make Salmon Carpaccio When preparing salmon carpaccio, it is always recommended to use a piece of fresh raw salmon, but you can also use good-quality frozen salmon. **Prep Time:** 70 minutes **Servings:** 6 ### Ingredients - 400 g of [fresh salmon](https://amzn.to/4r4FgaC) - 120 ml of olive oil - 15 ml of lemon juice - ½ red onion sliced - Capers - Whole chives - Arugula leaves - Merkén - Sea salt - Pepper ### Instructions 1. Carefully remove the skin and bones from the salmon, place it in a long dish, cover with plastic wrap, and freeze for about 60 minutes. In a medium bowl, mix olive oil, lemon juice, salt, and freshly ground pepper to taste, and blend everything to integrate flavors and aromas. ![Fresh salmon](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Fresh-salmon-300x195.jpg) 1. Remove the salmon from the freezer, place it on a cutting board, and carefully slice it into long, thin slices using a sharp knife. Arrange the salmon slices on a long plate, overlapping them slightly until complete. ![Olive oil](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Olive-oil-300x198.jpeg) 1. Gently spread the vinaigrette over the salmon slices, distribute capers to taste, add a pinch of merkén, and optionally garnish with chives, arugula leaves, and sliced onion. Serve the salmon carpaccio immediately, well chilled, optionally accompanied by a glass of Chilean white wine. ## Secrets for a “Chef-Level” Carpaccio - **The 60-Minute “Cryo-Set”:** Freezing the salmon for exactly one hour isn’t about storage; it’s about structural integrity. It solidifies the intermuscular fats just enough so that your knife glides through the fibers rather than tearing them, allowing for those translucent, uniform slices. - **The 45° Bias Cut:** Never slice straight down. Cutting at a 45-degree angle against the grain increases the surface area of each slice. This not only makes the portion look larger and more elegant but also creates more “micro-pockets” for the vinaigrette to cling to. - **The Emulsion Ratio (8:1):** The recipe calls for 120 ml of olive oil to 15 ml of lemon juice. This high-fat-to-low-acid ratio is intentional. Too much acid will “cook” the fish (denature the proteins) instantly, turning it opaque and rubbery. We want to dress the fish, not turn it into ceviche. - **Merkén: The Smoky Catalyst:** While traditional Italian carpaccio uses pepper, the Chilean version relies on Merkén. The goat’s horn chili (cacho de cabra) provides a smoky depth that cuts through the richness of the salmon’s fat, acting as a flavor bridge between the sea and the land. ## Frequently Asked Questions (FAQ) ### 1. Is it safe to eat raw salmon from any grocery store? You should only use “sushi-grade” salmon. This means the fish has been flash-frozen to -20°C for at least 7 days to eliminate any potential parasites. Always ask your fishmonger about the origin and handling of the piece. ### 2. Can I use frozen salmon instead of fresh? Yes, high-quality frozen salmon is often safer for raw consumption than “fresh” fish that has been sitting on ice. Just ensure you thaw it slowly in the refrigerator before giving it the 60-minute “pre-slice” freeze. ### 3. Why use red onion instead of white? Red onion has a milder, sweeter profile and a vibrant color that provides a visual and flavor contrast to the pink salmon. To make it even milder, soak the slices in ice water for 5 minutes before serving. ### 4. How long can I store prepared carpaccio? You can’t. Because of the lemon juice, the fish will begin to “cook” and change texture within 15–20 minutes of being dressed. For the best experience, plate and dress it seconds before it hits the table. ### 5. What is the best wine pairing for this dish? A crisp, acidic Chilean Sauvignon Blanc (especially from the Casablanca or Leyda valleys) is the technical choice. The wine’s citrus notes and high acidity cut through the salmon’s fat and complement the herbal notes of the arugula and chives. ## History and Origin of Carpaccio Carpaccio was first made in 1950, invented by Italian chef Giuseppe Cipriani at Harry’s Bar in Venice and popularized during the second half of the 20th century, originally served with lemon, olive oil, white truffle, or Parmesan cheese. ## Did You Know? The original carpaccio was created at the request of Countess Amalia Nani Mocenigo, whose doctor had recommended she eat raw meat. It was named for the similarity in color to the works of the painter Vittore Carpaccio. ## Recommended - [Spiced merken popcorn](https://www.chileanfoodrecipes.com/merken-spiced-popcorn-recipe/) - [Chilean digueñes salad](https://www.chileanfoodrecipes.com/diguenes-salad-recipe/) - [Stuffed tomatoes salad](https://www.chileanfoodrecipes.com/homemade-chilean-stuffed-tomatoes-recipe/) - [Chilean oyster sauce](https://www.chileanfoodrecipes.com/homemade-oyster-sauce-recipe/)