Salmon Tartare • Easy Salmon Recipe • Two Purple Figs

Salmon tartare is the perfect dish for you if you love the taste of fresh, light seafood with vibrant and bright flavors like capers, shallots, vinegar and herbs. This tasty and easy salmon recipe can be served as a starter or enjoyed on its own. Try this easy yet show stopping Salmon Tartare Recipe and it will quickly become a favorite!

Salmon tartare is a unique dish, one that you will be making more often than you think. It’s very similar to my ever so popular Tuna Tartare but with a different flavor profile. The Tuna Tartare which is one of my viral recipes has an Asian inspired dressing which pairs ever so beautifully with the Tuna.

The Salmon tartare recipe on the other hand has a more French like inspired flavor. It’s paired with flavors like champagne vinegar, shallot, caper and herbs among others. They’re both PHENOMENAL!! Like I wouldn’t tell you to choose one over the other, I’s tell you please MAKE BOTH!!

You absolutely need the freshest quality seafood in general to make any tartare recipe–sushi grade is best. And while you have sushi grade salmon, may I suggest you make my famous Sushi Burrito as it’s such a HIT along with Sushi Bowl! Sushi grade Ahi Tuna is perfect for this bright Tuna Steak Recipe. 

There are so many other versatile salmon recipes on the website, which you can make in a snap on busy days. Salmon Tacos , Air Fryer Salmon , Sockeye Salmon With Lemon Butter Sauce, Baked Salmon With Greek Dressing and many more here.

What is Salmon Tartare?

Tartare in brief is raw fish shaped into small cubes combined with various ingredients to create a rich, flavorful dish. The ingredients vary from region to region but typically include vegetables like onions , garlic, ginger or shallots, herbs (dill, cilantro depending on the region), vinegar or lime or lemon juice, oil and spices.

Salmon tartare is thought to have originated in France where it’s served as an appetizer. But why limit yourself? It makes a delicious and nutritious main meal too when served with a salad and some bread.

Why This Salmon Tartare Recipe?

Let me give you some of our favorite reasons why this Salmon Tartare Recipe is absolutely worth making:

1. Preparing salmon tartare takes less than 10 minutes!
2. There’s no cooking at all. It makes it ideal for busy days and last-minute meal ideas
3. Although light, the dish is packed with flavors and textures that will tantalize your taste buds
4. Salmon allows you to incorporate more omega-3 fatty acids, vitamins, and minerals into your diet
5. Salmon tartare can be served cold or at room temperature
6. You can customize the dish to your taste, so you can enjoy a truly unique flavor experience with every bite
7. It’s gluten- and dairy-free, making it suitable for various dietary requirements.
8. Leftovers if any, make for a great lunch or sandwich the next day! The salmon will be more cured compared to the day before, just keep that mind.
9. Looks so colorful that everyone would want to try it! haha!
10. You can easily make double, tripe or as many times more of the recipe as you want!

Ingredients for Salmon Tartare

I can’t stress on the value of using quality sushi grade salmon here. Since the salmon won’t be cooked, similar to the Tuna Tartare , the seafood has to be well sourced.

Here’s a list of ingredients you’ll need and what they’ll do to make the tartare unforgettable.

Quality Salmon: The anchor ingredient. You can use wild sockeye or farm-raised, whichever suits you best as long as it’s sushi quality.

Shallots: Adds a mildly sweet-tasting flavor that mimics that of onions

Capers: Salty and briny, these tiny buds give the tartare a layer of sourness to balance out the sweetness of the shallots

Lemon Juice: A zesty addition that adds a refreshing brightness to the tartare. You can also use lime juice or a combination of both

Mustard : French Dijon mustard works best here as it has an impeccable flavor.

Chilli Flakes : As always this is optional, but it adds a beautiful kick and flavor to the salmon.

Olive Oil: Extra-virgin, cold-pressed olive oil is best. It adds a nutty flavor to the tartare. I always use Moroccan Mina Olive Oil.

Salt and Pepper: To adjust the seasoning and bring out the flavors of every ingredient. You can use Kosher’s or Himalayan pink salt but avoid iodized table salt.

Herbs: I use lots of dill as it pairs wonderfully with salmon. Dill is one of the most underrated herbs in my opinion–however if you’re not a fan it/s ok. You can use parsley, oregano or chives. 

If you’re making the Salmon Tartare with a different twist, use the same ingredients as Tuna Tartare which include:

• Soya sauce
• Sriracha
• Sweet chili
• Rice vinegar
• Lime
• Ginger and garlic

How to Make Salmon Tartare?

What I love the most about this recipe is its quick and straightforward preparation. Let’s break it down into easy-to-follow steps:

Start with the salmon fillet, pat it dry with a paper towel.

Now you can buy pre-cut salmon chunks or use a sharp knife to cut the fillets into small cubes, approximately ½ inch thick. If you’re using avocado for the base, make sure your salmon cubes are the same size as the cubed avocado.

Add the marinade above from the ingredient list into a large bowl–this includes the shallots, olive oil, lemon juice, capers, chilli flakes, dill and mustard.

Gently stir in the salmon cubes until they are evenly coated with the marinade. Leave it for 10 minutes. Please see the time doesn’t extend further, or you’ll have cured salmon–which is a different thing!

Now to layer the salmon tartare, you’ll need a round mold which looks like a 3 inch ring. You can otherwise use a ramekin. Either way you’ll need to brush the inside of your mold with oil and that helps the salmon tartare release so easily.

Place a generous amount of sliced avocados at the bottom of the mold and press it down to form the avocado layer.

And now place the marinated salmon right over the avocado and press it down to make sure it becomes one whole piece along with the avocado.

Add your favorite sides to the salmon tartare recipe which in my case include: Salad greens and crunchy toasted French baguettes. You can also use our popular Pita Chips-SO GOOD! Now carefully remove the ring mold or ramekin and watch this beauty!!

Salmon Tartare Tips 

• 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!

Q&A

What Tastes Good with Salmon Tartare?

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.

What is the Difference Between Salmon Tartare and Sashimi?

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.

What Does Salmon Tartare Taste Like?

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.

Salmon Recipes

How to Cook Salmon

Salmon Tacos

Air Fryer Salmon

Salmon Recipes

Grilled Salmon

Sockeye Salmon With Lemon Butter Sauce

Baked Salmon With Greek Dressing

Sushi Bowl

Smoked Salmon Platter

Pan Seared Salmon

Sushi Burrito