Simple Salmon Tartar
Prep time
Total time
Wild sockeye salmon tossed with a simple dressing, shallots, scallions, and sesame seeds for a light summer bite.
Serves: 3-4 servings as an appetizer
  • 1 lb. raw, high quality salmon
  • 2 scallions, thinly sliced (save about ¼ of your sliced scallions for garnish later)
  • 1 small shallot, minced
  • 1 jalapeno, minced
  • juice of ½ lemon
  • zest of ½ a lemon
  • ½ small cucumber, minced
  • ½ teaspoon fresh ginger, grated
  • 1 teaspoon olive oil
  • ½ teaspoon toasted sesame oil
  • pinch salt and pepper (or more to taste)
  • ½ an avocado, cubed
  • sesame seeds, to garnish
  1. Place the salmon in the freezer for at least 15 minutes so that it's easier to dice. Toss together your scallions, shallot, jalapeno, lemon juice, lemon zest, cucumber, ginger, olive oil, sesame oil, salt, and pepper. Taste and adjust the seasonings as necessary, then set aside.
  2. Take your salmon out of the freezer. If it has skin on it, cut a piece of the fish away from the skin so that you can grip the skin. Place your knife at an angle under the fish, and keep your knife in place as you pull the skin and the salmon along with it, separating the skin from the meat. You can see the photo above for an example. Just try to keep your knife in place and not tear at the fish.
  3. Cut the fish into 4-6 long strips, depending on how big your piece is, then go along and dice it as finely and evenly as possible. Toss it with your dressing, taste again, adjust seasonings as necessary, then toss with the avocado and top with sesame seeds. Serve alongside crusty bread, chips, or on its own.
Recipe by The Crepes of Wrath at