Sesame Soy Salmon Carpaccio

Seriously fresh and tasty, plus it’s super easy to make. It also goes really well with white fish such as snapper or yellowtail as well as prawns (cooked or sashimi raw).

Serves 4 as entree or as main with Soba noodles.


  • 300g (10-12oz) fillet of Sashimi Grade Salmon (See recipe notes) otherwise ask your fishmonger or japanese takeaway to slice the salmon thinly on a 45 degree angle
  • 1 Tablespoon Good Quality Extra Virgin Olive Oil
  • 1 Tablespoon Light Soy Sauce (see recipe notes)
  • 1 Teaspoon Mirin (Optional)
  • Zest from ¼ Lemon (Optional)
  • 1 teaspoon Micro-grated Fresh Ginger (Optional)
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon of Finely Chopped Chives
  • 50g of cooked Soba Noodles per person (if having as a main)

What you’ll need for the job

  • The large serving plate (otherwise 2 medium sized plate if you must)
  • Super Sharp Knife
  • A small bowl


If you are slicing the salmon yourself, lay the fillet of salmon flat on a board and at a 45 degree angle, and starting with the butt of the knife, slice as thin as possible pieces of salmon. You want to try to get each piece at least an inch wide and 2 inches long.

Meanwhile, in the small bowl, add the soy sauce, mirin, lemon zest and ginger then mix well to combine.

Start to lay the pieces of salmon on the plate. You can either fan them out from the centre or simply lay each piece next to each other, the only thing you want to ensure is that they are not laying on top of each other.

Drizzle the salmon with a little Extra Virgin Olive Oil then spoon over the soy mixture making sure each piece has been “dressed” with the sauce and oil

Sprinkle the chopped chives all over and EAT!


SASHIMI GRADE SALMON: Unfortunately this means you can’t just grab a fillet of salmon from the supermarket and slice it up, you will need to ensure that the fish is either super fresh or that is has been commercially blast chilled to -35ºC for a min 15 hours.
LIGHT SOY SAUCE: If you cannot find a light Soy Sauce then use 2/3 tablespoon of dark soy and 1/3 tablespoon of water.

© Tim Elwin 2016