Salmon Tartare

TartareNaturally decadent in taste yet filled with miraculously healthy Omega-3 fatty acids, salmon is truly a super food.

While delicious roasted, sauteed, or poached, I believe salmon is best eaten raw and finds its true calling in salmon tartare.

My recipe below balances the flavors of shallots and lemons to create a perfect bite. Eat it on its own, spread it on baguette or even on top of seaweed.


Using the recipe below as background, how might you make your own recipe? How about you?

Change up the fish?

  • Tuna tartare is also delicious and would play beautifully with this flavor profile

Diversify the flavors?

  • If you like Asian flavors, try adding ginger, garlic, soy sauce, sesame oil and scallions

Dress it up?

  • How about flavoring your own creme fraiche with red onions, wasabi or scallions? Just place a dollop right on top of your tartare!


• 10 oz. – Salmon filet, bones/skin removed and minced
• 1 – Shallot, minced
• 2 – Lemons, zested (reserve ½ lemon to juice)
• 1/3 cup – Chives, minced
• 5 tsp – Extra virgin olive oil
• Salt and pepper (to taste)

1. Combine all the ingredients, except the lemon juice
2. Taste and adjust the seasoning
3. Refrigerate for a few hours (maximum of 6)
4. Mix in reserved lemon juice just before serving

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2 Responses to Salmon Tartare

  1. cheryl says:

    I only like to eat Salmon in it’s raw state, but because of the soft texture I like to add a little crunch, usually Panko sprinkled on top. Sometimes I add in a mild chili or some lemongrass chopped finely for a little kick.

  2. I love the idea of the panko – perfect textural contrast!


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