Salmon Tartare

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I used some thinly sliced picked vegetables I got in a farm share to bring this together and good quality Alaskan Sockeye Salmon.


  • 2 Sockeye salmon fillet portions (lightly cured in teaspoon of salt and teaspoon of sugar)
  • Pickled sliced and diced baby turnips
  • Pickled sliced and diced radish
  • Pickled sliced and diced  carrots
  • 1 sliced green onion

Vinaigrette Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon dijon mustard
  • Salt and pepper to taste


I use 1-2 salmon filet.  I typically coat the salmon with a teaspoon of salt and sugar, wrap in paper towel then saran wrap and let sit in fridge for 2-8 hours.  It’s a quick cure that tightens up the texture of salmon.  I like to do this with sockeye since its way leaner than your typical King or farm raised salmon. Once salmon is cured I dice it up small and set in bowl.  Add diced pickled vegetables green onions and small amount of vinaigrette.  Salt and pepper to taste.  To serve, I like to place in ring mold and serve with Carr’s crackers and a few radish sprouts.


If you like this recipe, check out out other Seafood dishes like Seared Scallops and Linguini and Clam Sauce.