Disclaimer: Be sure to use fresh and high-quality salmon to prepare this recipe. Serve immediately and do not make ahead. It is advised that pregnant women should not eat raw meat. Visit foodsafety.gov to learn more about food safety.
The Best Salmon Tartare
Obviously, I like to cook—a lot. However, I am not a fan of cooking over a stove in the middle of summer. Truly, there’s nothing more unpleasant than turning a kitchen into a sauna. Nope. So once the heat arrives, we turn to delicious cold dishes that are easy to make and require no cooking! Tartare is one of our favorite no-cook recipe concepts. These simple, brightly flavored, refreshing appetizers (or entrees) can be made with many different proteins. A few of our tried-and-true tartare recipes include classic Steak Tartare and Kitfo (Ethiopian Beef Tartare), and this amazing Ahi Tuna Tartare. We wanted to share a summertime dish like those mentioned above, made with high-grade seasonal protein and brimming with vibrant seasonings. This simple Salmon Tartare is basically a Hawaiian poke recipe, with light Asian flavors like ginger and hoisin. Prepare this lovely Salmon Poke recipe in just 15 minutes, and enjoy with potato chips as a snack, or as part of the main course.
Ingredients You Need
Here is a wonderfully straightforward poke recipe. It includes less than a dozen select ingredients easily found in most grocery stores. To make this raw-some dish you will need:
Wild-caught salmon – sashimi grade Cucumber – diced Shallot – diced Fresh ginger – grated Garlic – minced Hoisin sauce – regular or GF Lime juice – freshly squeezed Sesame oil – or other neutral-flavored oil Crushed red pepper – optional Salt and pepper
Pro Tip: Sashimi-grade salmon is typically only available during the summer and might need to be sourced at a specialty seafood grocer.
How to Make Salmon Tartare
There is no cooking to be done for this Salmon Poke recipe. Yay! Simply prep, mix, and serve. Here we break down these easy steps to make the freshest, most delicious Salmon Tartare at home: Pro Tip: You’ll want to work with cold filets, so keep the fish in the fridge until you’re ready to cut and mix it. First, set out a large mixing bowl. Cut the salmon into small ¼ – ½ inch cubes. If the salmon comes with skin on the bottom, carefully cut it off before chopping. Place the salmon cubes in the bowl. Next, prep and dice the produce per the full recipe below. Then add all of the remaining ingredients to the bowl. Gently mix. Take care not to overmix so that the fish doesn’t become mushy or warm up too much. Taste and add salt and pepper as needed. Place servings of the Salmon Tartare in individual small bowls and serve immediately. For a fun and fancy presentation, fill a ramekin with a serving of the poke and flip it onto a plate, as you see in the photo below.
What to Serve with Salmon Tartare
Serve Salmon Poke cold in the summer, with potato chips or tortilla chips. I even like to serve Salmon Tartare with jalapeno potato chips for an extra kick of flavor! For a healthier option, enjoy with cucumber slices or simply eat plain with a fork or spoon.
Looking for More Delicious Fish Recipes?
Asian Salmon Recipe (Candied Salmon) Grilled Tuna and Avocado Salad Ceviche de Pescado (Fish Ceviche Recipe) Tuna Pasta Salad with Olives and Capers Roasted Salmon Detox Salad
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