Light, Fresh, And Unbelievably Easy To Make!
There’s something undeniably exciting about spooning silky‑fresh salmon tartare onto a crisp crostini or cucumber slices and tasting that perfect balance of citrus, heat, and briny crunch. Think of it as the raw‑fish cousin to salmon ceviche—only quicker (there’s no waiting for the fish to “cook” in acid). Instead, diced raw salmon is tossed with lemon, Dijon, and lots of fresh herbs.
Buying tip: Choose sushi‑ or sashimi‑grade salmon whenever possible. Flash‑frozen fillets are often superior to “fresh” fish that’s spent days on ice, so don’t shy away from high‑quality frozen options.
And if you’re hooked on simple seafood recipes like this one, don’t miss my marinated tuna poke rice bowls or scallop crudo with soy sauce and ginger — both are light, flavorful, and perfect companions to this tartare.
Why This Recipe Works
What makes this salmon tartare so irresistible is the balance of texture and flavor. Cutting the salmon into tiny ¼-inch cubes keeps it tender and almost creamy, while the capers and red onion add just the right amount of bite.
Best of all, it comes together in just 5 minutes—simply dice, stir, taste, and serve. 🙌🏻
Serving Suggestions
Serve salmon tartare on warm blini with crème fraîche for an elegant brunch, or keep it casual with potato chips or rice crackers.
For a main course, spoon it over salad greens or rice, or layer in a ring mold with avocado and radish, finished with sesame seeds. You can even use it to fill sushi rolls or top a poke bowl.
Chef-Tested Tips 👩🏻🍳
Use a sharp knife for clean, precise cuts, and keep the salmon and other ingredients as cold as possible for maximum freshness. Adjust the heat to taste by adding more or less jalapeño.
Experiment With Other Flavor Combinations
• Asian: add sesame oil, soy, and sliced scallions.
• Mediterranean: fold in dill, fennel fronds, and orange zest.
• Smoky: stir in a spoonful of chopped smoked salmon for depth.
Ultra‑fresh, endlessly customizable, and ready in minutes—this salmon tartare recipe proves that impressive appetizers don’t have to be fussy. Give it a whirl, then leave a ⭐⭐⭐⭐⭐ review to let us know how it went!
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25-Minute Salmon Tartare (Easy Appetizer!)
Equipment
Ingredients
- 1 lb fresh salmon skin removed (we recommend sushi-grade or extremely fresh caught)
- 1 Tbsp olive oil nothing too strong or overpowering
- ¼ small red onion very finely diced, about 3 Tbsp
- 1 heaping Tbsp capers drained and roughly chopped
- ½ small jalapeño finely diced
- 1 tsp Dijon mustard
- 1 lemon about 1 tsp lemon zest and 2-3 Tbsp fresh lemon juice
- 2 tsp fresh chives thinly sliced
- For serving: crostini, thinly sliced baguette, crackers, chips, or crudité (such as endive leaves); alternatively, can be served on a bed of mixed salad greens
Instructions
- Optional, quick freeze the salmon before slicing. If you’re not comfortable slicing the salmon while fresh, you can pop it in a freezer for about 15 minutes to help it firm up a bit. This can make it easier to cut. Totally optional.
- Cut the salmon. Place the salmon on a cutting board, then pat dry with a paper towel. Carefully slice the filet into ¼-inch thick planks. Cut each plank into ¼”-thick strips. Rotate the strips and cut them into ¼-inch dice. Place the salmon in a bowl.
- Toss, then serve. Add 1 Tbsp olive oil, 3 Tbsp finely diced red onion, 1 Tbsp chopped capers, 1 tsp Dijon mustard, 1 tsp lemon zest, 2 (or 3) Tbsp fresh lemon juice, depending on how acidic you want the tartare, ½ of a diced jalapenño (or more, for more heat), and 2 tsp thinly sliced chives. Toss well, then allow to sit for about 5-10 minutes before serving. Taste and adjust seasoning, as needed.
- To serve: You can place the salmon tartare in a bowl for serving or assemble it in a large round mold about 3-inches wide. To do this, place the mold on a plate, then carefully add the salmon tartare inside. Use your hand or the back of a spoon to firmly press the salmon down to fit the mold. Refrigerate until needed, then carefully lift and remove the mold, then serve the tartare with baguette, crackers, chips, or crudité. Can also be served over a bed of salad greens.
Notes
- Nutrition facts do not include serving options.
- For a milder flavor, use a small shallot instead of red onion.
- For a molded presentation, layer the tartare with avocado or radish.
- Make ahead: The tartare can be marinated overnight in the refrigerator.
- Leftovers: Store in an airtight container and enjoy within 24 hours.
- Freezing is not recommended.
Nutrition
Photography by: Jo Harding.
Love the simplicity of this! The flavors also worked so well together – I loved the Dijon mustard!
It’s simple, but the payoff is really there. Love this tartare recipe! Thanks, Adelaide! Cheers, Ari
So easy to make and was incredibly tasty, will definitely make this again and again!
Love this recipe! You plated it beautifully. Thanks for sharing, Jennifer! Cheers, Ari