25-Minute Salmon Tartare (Easy Appetizer!)
This quick and easy Salmon Tartare is one of my all-time favorite appetizers, and it takes just 25 minutes to make! It's light, fresh, and has a delicate texture, and is delicious on sliced cucumbers, crackers, or crudité. Can also be enjoyed on top of salad greens or white rice. A versatile dish that lets the salmon shine!
Servings: 6 servings
Calories: 136kcal
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
Calories: 136kcal | Carbohydrates: 2g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 80mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
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