Salmon Tartare

    • Prep Time
    • 15 mins
    • Yield
    • 1 bowl
    • Difficulty Level

This is a recipe for salmon tartare. It is very easy to put together since there is no cooking involved, just some chopping.

It’s a great starter to any meal, as it’s healthy and so very delicious. I usually prep all the vegetables in the morning so as soon as I get the fish, all I have to do is chop it up and mix the rest of the ingredients together.

People always ask me whether they should buy farmed or wild salmon, and for this recipe I would recommend the farm variety. It’s usually a little higher in fat content and that is what you want in a tartare.

To make this recipe gluten-free, serve with rice crackers or gluten-free bread.

Hope you love this simple, delicious and refreshing dish. Enjoy!

Rate Recipe

3 Ratings

Ingredients

  • 8-oz salmon fillet, skinless
  • 1/4 cup finely diced cucumber
  • 1 1/2 tsp minced fresh chives
  • 1 tsp minced fresh cilantro
  • 1 1/2 tsp grape seed oil
  • 1 jalapeño minced, seeded
  • 1/2 shallot, diced
  • 1/2 tsp sesame oil
  • 1 lime zested and juiced
  • kosher salt and freshly ground black pepper
  • toasted bread, sliced for serving

Instructions

  • 1. Before using the salmon, clean and dry the fish and place on a plate. Put it into the freezer for 15 minutes before chopping.
  • 2. Cut the salmon fillet into 1/8 inch squares. Cut long strips first then dice.
  • 3. Place the salmon cubes in a medium bowl and add the rest of the diced ingredients--cucumber, chives, cilantro, jalapeño pepper and shallots.
  • 4. Season with salt and pepper, then drizzle the oils and lime juice and mix in the zest. Toss lightly and serve with toasted bread.

Instructions

  • 1. Before using the salmon, clean and dry the fish and place on a plate. Put it into the freezer for 15 minutes before chopping.
  • 2. Cut the salmon fillet into 1/8 inch squares. Cut long strips first then dice.
  • 3. Place the salmon cubes in a medium bowl and add the rest of the diced ingredients--cucumber, chives, cilantro, jalapeño pepper and shallots.
  • 4. Season with salt and pepper, then drizzle the oils and lime juice and mix in the zest. Toss lightly and serve with toasted bread.

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (3.7 / 5)


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