Salmon tartare is like a classic steak tartare and a seafood ceviche combined. It’s full of fresh raw salmon, herbs, and zesty lime juice. It’s perfect alongside your favorite brunch staples or as a delicious appetizer for a dinner party. This recipe requires no cooking, so it’s best to choose the freshest and best quality ingredients. You’ll love this dish if you enjoy raw dishes like poke.
You can also make this recipe with fresh tuna. Some fresh jalapeño adds a bit of spice, but you can always omit the chile pepper you want to keep the recipe mild. Change up the herbs based on what you can find and what looks the best.
We serve it with cassava chips, but you can also use plantain chips, crackers, crostini, or tortilla chips.
- 1 (8-ounce) boneless, skinless sushi-grade salmon filet
- 1 tablespoon lime juice
- 1 teaspoon vegetable oil
- 1/4 teaspoons sesame oil
- 1/4 teaspoon lime zest
- 1/4 cup cucumber (diced)
- 1 1/2 teaspoons scallions (finely minced)
- 1 1/2 teaspoons shallot (minced)
- 1 teaspoon jalapeño (minced)
- 1 teaspoon fresh cilantro (minced)
- 1/2 teaspoon fresh parsley (minced)
- 1/4 teaspoon garlic (minced)
- 1/4 teaspoon ground ginger (or 1 teaspoon fresh ginger, freshly grated)
- Salt and pepper (to taste)
- For serving: cassava or plantain chips
Gather the ingredients.
Place the salmon filet on a plate and freeze for about 20 minutes. It should be firm, but not frozen solid.
Slice the salmon length wise into 1/8-inch wide planks. Cut each plank into 1/8-inch strips and then cut the strips into 1/8-inch cubes.
Place the salmon into a small bowl and toss with the lime juice.
In a larger bowl, whisk together the vegetable oil, sesame oil, and lime zest. Then add all of the remaining ingredients and toss to combine.
Add the salmon and gently toss to coat. Season with salt and pepper to taste and serve immediately with your chip of choice.
- To ensure you pick the freshest fish possible, give it a whiff. It should not smell briny and or have a fishy odor.
- Do not try and make this dish in advance to serving as the lime juice will start to “cook” the salmon and will change its color and texture. You can prep and chop all of the herbs and other ingredients ahead of time to get some of the prep out of the way.
- Be aware that this is a raw dish and, like all raw dishes, it comes with some risks.
There are lots of ways to vary this recipe. Try adding any of these ingredients, keeping similar flavors together. Dill and mango might not taste the best together, but cilantro and scallion will pair with the sweet mango beautifully.
- Caviar or row
- Sesame seeds
- Dijon mustard
- Chopped fresh mango