I am currently struggling to find a nice recipe for salmon carpaccio with garlic aioli for my appetizer. Can someone please help.

There's a salmon carpaccio recipe in "Chez Panisse Cooking" (1998). This is a very popular dish at a now-venerable restaurant and there are tons of photos online from various diners.

Salmon carpaccio makes an encore appearance in "The Art of Simple Food II" (2013) with slightly different flavorings but the basics are the same: slice/pound some salmon, put on a plate, season with salt/pepper, add some spices/herbs for flavor, sprinkle with olive oil and lemon juice. Make pretty with some garnish (multicolored bell pepper brunoise in the earlier recipe).

Neither recipe includes aïoli, so just make that separately, to be served on the side or perhaps drizzled over.

Best of luck.

I think you might need to search for "salmon crudo" which is specific to seafood while carpaccio is specifically beef. Here's a basic crudo recipe and looks delicious: https://cooking.nytimes.com/recipes/9188-basic-crudo

Nancy has already provided a good garlic aioli recommendation.

What's the struggle?
A particular ingredient or technique you want but can't find?
Or want one tested by someone here?