Salmon Tartare Recipe (Fresh, Bright, and Ready in 30 Minutes)

You know that moment when you buy the good salmon – the stuff that costs enough to make you wince – and you’re standing in your kitchen thinking “don’t screw this up”?

This tartare recipe is your insurance policy.

This is salmon that tastes like salmon, brightened with whole grain mustard, punched up with capers, made interesting with fresh dill. The chive tomatoes underneath aren’t just garnish – they’re structural support that catches all those flavors and adds this burst of acidity and texture that cuts through the richness. If you’re into seafood that’s clean and precise, you’ll find more of that in our Seafood Recipes collection.

The best part? It takes 30 minutes total, and 10 of those are just letting it chill while you panic-clean your kitchen before guests arrive. No special knife skills, no blow torch, no pretending you understand what “brunoise” means. Just good fish treated right, stacked pretty, and guaranteed to shut down conversation for at least 30 seconds while everyone processes what just happened in their mouth. And if this gets you hooked on small plates, we’ve got plenty more Appetizer Recipes to play with.

For the Salmon Tartare

• Whole grain mustard: Adds texture and a gentle bite; Dijon works if you prefer smooth.
• Fresh lemon juice: Keeps the tartare bright and balanced.
• Extra-virgin olive oil: Adds richness and helps the dressing emulsify.
• Red onion, finely minced: Shallot is a softer, sweeter swap.
• Fresh chives, finely chopped: A clean onion note without overpowering the fish.
• Dried dill: A classic pairing with salmon; parsley works too.
• Capers, chopped: Salty punch that cuts through the richness.
• Lemon zest: Boosts citrus aroma without extra acidity.
• Sea salt and black pepper: Season lightly at first—raw fish doesn’t need much.
• Salmon, diced into ⅛–¼-inch pieces: Ask for fresh salmon fillets, center-cut salmon for the most even texture. And if you can get your hands on Copper River Salmon, the best.

For the Tomato Base

• Cherry tomatoes, quartered: Adds acidity and freshness underneath the salmon.
• Extra-virgin olive oil: A light gloss helps the tomatoes settle as a base.
• Fresh chives: Ties the layers together visually and flavor-wise.
• Sea salt and black pepper: Season to taste; tomatoes need salt to come alive.

For Finishing

• Extra-virgin olive oil: A small drizzle adds sheen and richness.
• Fresh chives: For clean, bright garnish.
• Toasted baguette or crackers: A crisp contrast to the soft tartare.

Chill your knife for 5 minutes before dicing. Cold steel slides through raw salmon cleanly and keeps the texture sharp instead of smeared.

📝 Step-by-step: How to Make Salmon Tartare

1. Mix the dressing.
   Whisk the mustard, lemon juice, olive oil, red onion, chives, dill, chopped capers, lemon zest, salt, and pepper in a bowl until the mixture looks emulsified.
2. Prep the salmon.
   Pat it dry. Dice into small, even pieces—⅛ to ¼ inch. The more consistent the cut, the cleaner the final texture.
3. Combine and chill.
   Fold the salmon into the dressing so every piece is coated. Cover and chill for 10 minutes to let the flavors settle.
4. Make the tomato base.
   Stir together the tomatoes, olive oil, chives, salt, and pepper. Keep everything cold.
5. Mold the tartare.
   Place a ring mold on a plate. Add a layer of tomatoes and press lightly. Spoon salmon tartare on top and smooth the surface. Lift the mold straight up.
6. Finish and serve.
   Drizzle with a thin stream of olive oil, sprinkle with chives, and serve with toasted baguette or crackers.

If using a ramekin: lightly oil or line with plastic wrap, layer tomatoes → salmon, invert onto a plate, lift to release.

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❓FAQs for Salmon Tartare