Salmon Tartare Recipe
This dish features premium, hand-diced salmon tossed in a delicate citrus-soy infusion. It is layered with velvety avocado and scallions, providing a seamless balance of rich fats and bright acidity.
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Ingredients
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Salmon Tartare
Serving (optional)
Method
Salmon Tartare
Prepare salmon
Keep salmon well chilled. Using a very sharp knife, trim any remaining skin or dark bloodline. Cut the salmon into 1/4-inch dice: first slice into 1/4-inch slabs, then into strips and cross-cut. Place diced salmon into a chilled bowl.
Season base
Sprinkle the diced salmon with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Toss gently to distribute.
Make citrus-soy infusion
In a small bowl whisk together 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon mirin, 1 teaspoon honey (or agave), 1 teaspoon grated fresh ginger, and 1 teaspoon very finely minced garlic until honey dissolves. Taste and adjust: it should be bright, slightly sweet, and balanced.
Combine salmon with dressing
Pour about three-quarters of the citrus-soy infusion over the diced salmon and gently fold with a rubber spatula until evenly coated. Reserve the rest of the dressing to finish or to serve on the side. Refrigerate salmon for 5–10 minutes to let flavors marry, but do not marinate longer than 20 minutes to preserve texture.
Prepare scallions
Thinly slice 2 scallions on the bias. Reserve half for folding into the tartare and half for garnish.
Toast sesame seeds
In a small dry skillet over medium heat, toast 1 teaspoon sesame seeds, shaking the pan, until fragrant and lightly golden, about 1–2 minutes. Remove from heat and set aside.
Prepare avocado layer
Peel and pit 1 ripe avocado. In a bowl, coarsely mash the avocado with a fork. Season with a pinch of salt, 1 teaspoon lime juice (from the reserved wedges or additional), and 1 teaspoon neutral oil if desired for silkiness. Do not overwork — texture should be creamy but slightly chunky.
Assemble tartare
Using a ring mold (about 2.5–3 inches) or by freeform plating: place the ring on chilled serving plates. Spoon half of the mashed avocado into the ring and press lightly to create an even base (about 2 tablespoons). Divide the dressed salmon on top of the avocado, pressing gently to form a neat layer. Remove the ring carefully.
Finish and garnish
Drizzle the reserved dressing sparingly around or on top of the tartare. Scatter the reserved sliced scallions over the salmon, sprinkle toasted sesame seeds, a small pinch (1/2 teaspoon) of lemon or lime zest, 1/4 teaspoon cracked black pepper, and microgreens or cilantro. Serve immediately with toasted baguette slices or wonton chips and extra lime wedges.