Salmon Tartare

This aromatic combination of herbs and spices is delicious with raw salmon as a fresh starter or light supper.

Tartare is usually associated with steak; a mix of raw beef with herbs and spices. The concept for this dish is similar, though the salmon is cut into small cubes rather than minced: and the mix of flavours has an Asian twist. Other variations are suggested below the main recipe.

Buy the best quality salmon you can find and afford for a really tasty dish. My preference is always wild salmon for its firm texture, fuller flavour and (as you can see from the photograph) deep pink/orange colour. It is more expensive than most other salmon available; but, as they say, ‘you get what you pay for’. Aside from the increased enjoyment when you select good salmon, you know it is not farmed in pens or fed hormones to speed the growth – with a soft, flabby texture all too often the result. So, buy quality and ‘savour the flavour’.

Diets for which Salmon Tartare is suitable:

Diabetic, Dairy Free, Egg Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Paleo.


Preparation: 10 mins | Serves: 2+
1 tbsp chopped chives*
1 tsp tamari sauce (Gluten Free, see notes)**
2 tsp finely chopped ginger
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp finely chopped basil
200 gm salmon fillet***


COMBINE all the ingredients, except the salmon, to make a marinade.
SKIN the salmon fillet, if necessary, and cut it into small cubes.
MIX the salmon with the marinade mix.

MARINATE for 30 minutes in the refrigerator.


– Sprinkled with extra chives.
– With grain bread or crackers.


* Replace the chives with spring or red onion; not suitable for Fodmap or Paleo diets.
** For Gluten Free diets ensure Gluten Free tamari or substitute with Gluten Free soy sauce.
*** Replace salmon with sea trout or mackerel.


– Slice the salmon into thin slices and marinate in the ingredients outlined above. Arrange 3 or 4 slices on each plate, spooning over any extra dressing, and sprinkle with chives.
– Simply combine sliced salmon with lime juice and a few chilli flakes and serve with toasted bread or crackers.
– Serve thin slices of salmon with a mix of soy and wasabi.
– Marinate the cubed salmon in red onion, capers, parsley, lemon zest, lemon juice, basil or tarragon, olive oil, black pepper and tabasco (very little).

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