Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Carpaccio de saumon ou de filet de lieu noir 😀

Salmon or Pollock Carpaccio 😀

Name: Salmon or Pollock Carpaccio 😀
Yield: Serves 2 to 3 servings
Cuisine: American
Ingredients: 9 oz salmon fillet or pollock fillet (about 250 grams); 4 tablespoons olive oil; 1 lemon; 1 pinch salt and pepper; 1 pinch dill; 1 pinch flaky sea salt; 1 pinch garlic powder; 3-4 drops Maggi seasoning; 1 pinch parsley

Stef Fanny @cookpadstef62

Here’s a salmon or pollock carpaccio, where the fish is sliced while frozen to get thin slices.

Stef Fanny @cookpadstef62

Here’s a salmon or pollock carpaccio, where the fish is sliced while frozen to get thin slices.

Saved

Ingredients

No cooking

Serves 2 to 3 servings

9 ozsalmon fillet or pollock fillet (about 250 grams)
4 tablespoonsolive oil
1lemon
1 pinchsalt and pepper
1 pinchdill
1 pinchflaky sea salt
1 pinchgarlic powder
3-4 dropsMaggi seasoning
1 pinchparsley

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Steps

No cooking

1

Using an electric slicer, thinly slice your frozen salmon or pollock fillet until you reach the skin.
2

In a bowl, whisk together the olive oil and lemon juice. Add a pinch of salt and pepper, then the dill, garlic powder, and a few drops of Maggi seasoning. Using a brush, coat the fish slices with this marinade.
3

Sprinkle with parsley and dill. Cover with plastic wrap and refrigerate until ready to serve. Just before serving, sprinkle with a little flaky sea salt.
4

This version uses pollock fillet.

Saved

Cooksnaps

Saved

Stef Fanny @cookpadstef62

Published in the US on April 15, 2026 14:02

une passion pour la cuisine depuis mon plus jeune âge 😊 transmis par mes grands parents et mes parents 😉Voici mon blog 👇https://steph-gourmandises.over-blog.com/

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