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4.7 from 33 votes

Salmon Tartare

Salmon Tartare is one of the easiest and tastiest Salmon Recipes! Flavored with simple ingredients, and stacked over avocados, the salmon tartare recipe is a MUST MAKE! Crowd pleasing and SO GOOD!

Prep Time
10 mins
Servings: 4 people
Calories: 243 kcal
Course: Side Dish , Main Course , Salad , Appetizer
Cuisine: Mediterranean , Japanese

Ingredients

Salmon
  • 1 Salmon fillet Sockeye, Wild or Atlantic Salmon, skinless.
Tartare Marinade
  • 1 Tablespoon champagne vinegar Use white balsamic, white condiment or any light sweet tasting vingar
  • 1 teaspoon mustard
  • 2 Tablespoons shallots chopped
  • 1 1/2 Tablespoons Dill Choped
  • 1/8 teaspoon salt and pepper to taste
  • 1/4 teaspoon chili flakes optional
  • 1/2 tablespoon lemon juice
  • 3 tablespoon olive oil extra virgin
Serve Salmon Tartare
  • 1 avocado large avocado or two small ones, thinly sliced
  • 8 Baguette slices toasted
  • 2 cups greens or arugula

Notes

  • If you're struggling with cutting nice and neat pieces, try freezing the salmon for 5-10 minutes before slicing it. It will make the process easier and result in more uniform cubes.
  • Use a sharp knife to mince the shallots and herbs to get a nice consistency. The same goes for capers; mince them finely
  • Feel free to switch up the herbs. Dill, cilantro, and mint can make great additions
  • If your tartare is too salty, squeeze some extra lemon juice to balance the flavors and use less salt.
  • Be creative with the garnish. Sliced radishes, avocado slices, or a dollop of crème fraîche can add nice touches to the presentation
  • Salmon tartare is a perfect match for many sides and complements. A classic pick would be a zesty citrus salad, some sliced baguettes that are toasted, or Pita Chips. You can also serve it with toast points and crackers.
  • The main difference between salmon tartare and sashimi is that salmon tartare is finely chopped fish marinated in a citrus/oil sauce and served raw. On the other hand, sashimi is thinly sliced raw fish without any marinade.
  • Salmon tartare has a mild and delicate flavor. The texture is soft yet slightly chewy. It has a hint of sweetness from the fresh salmon and a slight tanginess from the citrus marinade.
  • Use Quality fresh sushi grade salmon.
  • If you're struggling with cutting nice and neat pieces, try freezing the salmon for 5-10 minutes before slicing it. It will make the process easier and result in more uniform cubes.
  • Use a sharp knife to mince the shallots and herbs to get a nice consistency. The same goes for capers; mince them finely
  • Feel free to switch up the herbs. Dill, cilantro, and mint can make great additions
  • If your tartare is too salty, squeeze some extra lemon juice to balance the flavors and use less salt.
  • Be creative with the garnish. Sliced radishes, avocado slices, or a dollop of crème fraîche can add nice touches to the presentation
  • Salmon tartare is best eaten the same day, as the salmon starts to cure the more it sits in the vinegar lemon mixture.
  • Try the same flavors used the Tuna Tartare too!
  • Salmon tartare is a perfect match for many sides and complements. A classic pick would be a zesty citrus salad, some sliced baguettes that are toasted, or Pita Chips. You can also serve it with toast points and crackers.
  • The main difference between salmon tartare and sashimi is that salmon tartare is finely chopped fish marinated in a citrus/oil sauce and served raw. On the other hand, sashimi is thinly sliced raw fish without any marinade.
  • Salmon tartare has a mild and delicate flavor. The texture is soft yet slightly chewy. It has a hint of sweetness from the fresh salmon and a slight tanginess from the citrus marinade.