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Easy Salmon Tartare

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Each bite of Dorie Greenspan’s Easy Salmon Tartare was heavenly. Raw salmon cubes, avocados, grape tomatoes were dressed with lime juice, zest and olive oil for a sublime starter.

Easy Salmon Tartare layered in clear glasses

Easy Salmon Tartare

Thank goodness for my French Fridays group. Without Dorie’s cookbook and our weekly recipes, I’d never get the opportunity to make dishes like Tuna and Mango CevicheGravlax and this Salmon Tartare.

I’ve finally gotten Bill to eat and enjoy salmon—with one stipulation. It must be cooked. I take that back. He’s a huge fan of gravlax—but I’m not sure he even knows he’s eating raw salmon. At least I wasn’t the one to break that to him as he went back for seconds and thirds.  But chunks of salmon and avocado apparently don’t have the same appeal.

Overhead view of easy salmon tartare glasses garnished with mintEasy, Elegant Salmon Appetizer

The components of this salmon tartare recipe were not exotic by any means. I did purchase the freshest salmon I could find since it wouldn’t be cooked, but the avocados, scallions, mint, chives, grape tomatoes, etc. were all commonplace ingredients.

The instructions and number of bowls needed made this a little more complicated. The salmon was seasoned with herbs, scallions, olive oil and Tabasco, but the lime was withheld till closer to serving time.

The tomatoes were sliced in thirds and dressed with olive oil and herbs, but salting was delayed to avoid pulling out excess juices. The avocados were gently tossed with lime juice, herbs and Tabasco.

Next these mixtures were layered into rings or plastic wrapped lined ramekins or just into glass dishes. Salmon was the base, followed by the avocados, then topped with tomato slices.

This easy, elegant salmon appetizer would make a gorgeous presentation for guests—but my family doesn’t seem to notice such things. So it was a very elegant dinner for me, and lunch the next day. My leftover salmon did not get over “cooked” and mushy from the citrus, but the color wasn’t as appealing after sitting in the fridge overnight. Another winner from Dorie!

Easy Salmon Tartare on a white plate

Tips for Making This Easy Salmon Tartare Recipe

The recipe can also be found in Dorie Greenspan’s magnificent cookbook, Around My French Table

  • Since you will be eating this salmon uncooked, use the best quality you can find from a quality fishmonger.
  • The salmon should be on ice and not smell overly fishy.
  • As Dorie directs, the avocado is tossed in lime juice to prevent oxidation, or browning, to occur.
  • The lime juice can also “cook” the salmon or change it’s appearance, though not really cook it. The texture can change from firm to mushy if not eaten soon after it’s made. I did not find the leftovers unappealing, but if making this for company, make this salmon tartare on the day you serve it.
  • I like serving in glasses so the beautiful, vibrant colors are visible.
  • Alternatively, use a metal or PVC rings or ramekins to use as molds, and remove before serving.
Easy Salmon Tartare Pinterest collage
Simple Salmon Tartare

Simple Salmon Tartare

A restaurant quality appetizer you can make in your own kitchen~

Prep Time 15 minutes
Total Time 15 minutes
Yield 4


  • 2 limes
  • 1 pound salmon fillet, a good quality, thick piece without skin
  • 2 scallions, quartered lengthwise and thinly sliced
  • 2 tablespoons minced chives
  • 1 tablespoon minced fresh mint
  • 4 teaspoons extra virgin olive oil
  • Salt and pepper, to taste
  • Tabasco, to taste
  • 20 grape or cherry tomatoes
  • 2 avocados
  • Pistachio oil


Zest one of the limes and set zest aside. Then peel the limes, removing the white pith, and remove segments with a sharp knife, over a bowl to catch the juices.

Cut the salmon into 1/2-inch slices and add to the lime juice. Add scallions, 2 teaspoons of the chives, 1 teaspoon of the mint and 2 teaspoons of the olive oil. Season with salt, pepper and Tabasco. Cover and refrigerate.

Slice the tomatoes and add to a bowl. Add 2 teaspoons of the chives, 1 teaspoon of the mint, and 2 teaspoons olive oil. Toss to combine. Season with salt and pepper close to the time of assembly.

Right before serving, slice avocados in half, remove pits and peel, and cut into 1/2-inch cubes. Add to a bowl and add the remaining zest, and squeeze some of the juice from the remaining lime over the avocados. Add the remaining 2 teaspoons of chives and 1 teaspoon of mint. Add a shake of Tabasco and season with salt and pepper.

Gently mix the lime segments into the salmon and add lime juice to taste. Taste the salmon and add more lime or seasonings if needed.

Using four 4-inch diameter rings or 1 cup capacity ramekins or glass serving dishes, layer a quarter of the avocados in each, followed by the salmon, then the tomatoes.

To finish, drizzle each with a few drops of pistachio oil.

To serve, remove the rings. If you'd like to make these without a container, but you don't own any rings, line your ramekins with plastic wrap and reverse the order of layering. Place a small plate over the top of the ramekin and flip the contents onto the plate. Voila!


Adapted from Around My French Table.

Nutrition Information:

Amount Per Serving: Calories: 466 Total Fat: 35g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 62mg Sodium: 784mg Carbohydrates: 16g Fiber: 9g Sugar: 3g Protein: 26g
Easy Salmon Tartare


Check my Recipe Index for more delicious inspiration. For more seafood recipes, check out my  Meats, BBQ and Entrees Pinterest Board offers a wide array of tasty options!

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33 comments on “Easy Salmon Tartare”

  1. Gorgeous, Liz! And packed with protein =) Applause, applause and Happy Friday =)

  2. Very pretty colors:@)

  3. My goodness this looks amazing. I adore the fresh amazing dishes like this. Perfection!

  4. Such an elegant presentation, Liz! I really enjoyed this one too! My fish eater husband..not so much! Now that surprised me…he thought the lime was too prominent!! Go figure!

  5. I can understand you when you said that each beat is like heaven ! It really looks like that ! Love both présentations, so smart !

  6. Liz, oh my goodness, this is beautiful!! And Bill is now eating salmon?! Big win! I’m thankful for your French Fridays group! The dishes are always so elegant and beautiful! I really love this! TGIF!

  7. Lizzy!! This look beautiful and delicious and I love the little tomatoes in the top!!

  8. This is so so pretty and elegant, Liz! I love how those bright tomatoes just pop and pull you in. So glad Bill is eating cooked salmon now too 🙂 Salmon is my favorite fish and I am always looking for new ways to make it.

  9. Gosh, they’re so pretty! I thought they were desserts for an instant 😀

  10. Dear Lizzy, what a fresh and vibrant appetizer…so beautiful.

    Your thoughts and prayers are the kindest gift that may be given.
    Knowing that you and so many are there for me makes such a difference. I am so very blessed to be a part of such a kind group of people.
    I only hope that one day we may meet and share a meal together; enjoy and get to smile together.
    Blessings and hugs. Catherine xo

  11. Looks delicious. I need to buy some more salmon and re-do this week’s recipe as instructed.

  12. I would say gravlax is technically cured, with the acid from the lime this dish is not truly raw either, it’s a quick pickle… so maybe with out the avocado and tomato Bill would eat it?
    Glad you enjoyed it. Thank goodness for FFWD so you get to eat some delicious lunches that I’m sure you wouldn’t think of making otherwise.

  13. You make raw salmon look gorgeous and I’m betting Bill might have taken a bite or two. On the other hand, maybe not. Making gravlax was one of my proudest moments with FFWD. For some reason that was such a big deal (im my opinion) to pull off. Thanks for pulling up that memory for me. Both of your presentations are gorgeous so I don’t know which I like better. I don’t think those were Day 1 and Day 2 photos, were they? The salmon looks pink and pretty in both photos. It is nice to know I can serve and eat it over two days even if it is not company-worthy on the second day. I intend to make this soon but needed to do a sweet dessert this week. I can’t picture my taking Salmon Tartare down to The Gant gang.

  14. OMG! that looks so good. I tried a smidge of mine, but the lime killed it for me. I think I could have really eaten the salmon except for that.

  15. So very appealing in those glasses Liz! I had no salmon left to try a day two comparison. I guess that is a good thing.

  16. OMG! this looks amazing! I need to buy some salmon and give it a try!

  17. I had a feeling Bill wouldn’t go for this one… I agree that the instructions were a bit complicated and there were way too many dishes (this from someone who always uses the maximum number of dishes). You’re lucky you didn’t have to share. It was delicious.

  18. Liz, it looks lovely- almost makes me consider eating raw salmon 😉

  19. Baby steps I say – if Bill likes gravlax, you never know, maybe one day he will try tartare. Like you, I thought this dish was fabulous. Love you presentation in the glasses.

  20. Think it’s time we need a healthy and refreshing fix like this…We’ve been eating heaps for a month now!! Thanks for sharing, Liz!!

    Julie & Alesah
    Gourmet Getaways xx

  21. So healthy, nutritious and tasty! I love the presentation.

  22. I have never tried salmon tartare. But my boyfriend was telling me that his favorite food is salmon, and that he used to have it every Ukrainian easter (which is tomorrow!). This is making me hyper sensitive to all of the salmon recipes out there. I am trying to decide what to make.

  23. Now this is some salmon tartar! Presented so well, I would be in danger of devouring too much of it! Pinning to try soon.

  24. That ringed presentation is gorgeous Liz. The whole thing looks quite exotic to me!

  25. Liz, your dish looks beautiful – both presentations! I went with a glass, but really thought this would look great as shooters – you proved it! I thought this was a yummy dish, though my avocado wasn’t nice (rats!), which would have made it that much better for me. This was fun, right?

  26. I love the colors that are in this dish. The presentation is beautiful. It really is amazing.

  27. This is just how I like to eat my salmon.. nice and raw!

  28. I LOVE this recipe, the creamy avocado would be incredible and the flavour combos are wonderful. This will definitely be one of my summer fav’s Liz, thanks so much. JT, although much more adventurous than Bill would not eat raw salmon either!

  29. your salmon looks fabulous! 🙂 I dont know that this would last the night in the fridge at our house, it barely made it through photographs! 🙂

  30. Ha, I made this during a week when Joe was travelling. I knew better than to even try to offer this one up.
    Lovely presentation!

  31. Love both your presentations! and this too was only just for me with hubby being away!

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