Know what’s on your plate
Salmon carpaccio
Calories & nutrition facts
with marinade, home-made
Nutrition facts
Per 100 g% DV- Calories 238 kcal —
- Protein 17 g 34%
- Carbohydrate 0.2 g 0%
- Fat 19 g 24%
- Saturated fat 2.9 g 14%
- Fibre 0.3 g 1%
- Sodium 231 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 4.2 mg 5%
- Vitamin D 4.2 µg 21%
- Vitamin E 3.3 mg 22%
- Thiamin (B1) 0.25 mg 21%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 6.3 mg 39%
- Pantothenic acid (B5) 1.5 mg 29%
- Vitamin B6 0.55 mg 32%
- Folate (B9) 16.3 µg 4%
- Vitamin B12 4.3 µg 180%
Minerals
- Calcium 14.9 mg 1%
- Iron 0.64 mg 4%
- Magnesium 24.7 mg 6%
- Phosphorus 173 mg 14%
- Potassium 279 mg 6%
- Zinc 0.55 mg 5%
- Copper 0.08 mg 9%
- Manganese 0.06 mg 3%
- Selenium 19.5 µg 35%
- Iodine 37.9 µg 25%
Similar foods
Questions about Salmon carpaccio
How do you slice salmon thinly for carpaccio?
Use a very sharp, long knife and chill the salmon in the freezer for about 20–30 minutes until firm but not frozen solid. Slice across the grain, then arrange the slices in a single layer.
Can you make salmon carpaccio with ordinary raw salmon?
Choose salmon sold as suitable for eating raw, and keep it cold while preparing. Freshness alone does not make fish safe to eat raw; freezing can reduce parasite risk, but does not remove every food-safety risk.
What do you serve with salmon carpaccio?
Dress it just before serving with lemon juice, good olive oil, flaky salt and black pepper. Capers, finely sliced shallot, dill or rocket are classic additions; serve with toasted bread.
How long does salmon carpaccio keep in the fridge?
Keep it covered at 0–5 °C and eat it the day it is prepared; lemon dressing does not preserve raw fish. Don’t leave it at room temperature for more than two hours, or one hour in very hot weather.
Can you freeze salmon for carpaccio?
Freeze it in a sealed, freezer-safe wrapping, then thaw it slowly in the fridge and pat it dry before slicing. Freezing can help control parasites, but home freezing does not guarantee that raw fish is safe.
What is the difference between salmon carpaccio and salmon tartare?
Carpaccio is made from thin slices of salmon; tartare is finely chopped or diced and often mixed with seasonings. Both are served raw, so use fish intended for raw eating and keep it chilled.
Is salmon carpaccio more filling than smoked salmon?
Per 100 g, salmon carpaccio has 17 g of protein, compared with 21.2 g in smoked salmon; smoked salmon has more sodium, at 1,200 mg versus 231 mg.
Can you use frozen salmon for carpaccio?
Yes, if it was frozen and handled for raw consumption; thaw it in the fridge, not on the worktop. Once thawed, slice and serve promptly, and don’t refreeze it raw.
Source: ANSES–Ciqual (France) 25537 · per 100 g · carbohydrate per EU label, fibre excluded
