Salmon Tartare (Salmon Poke Recipe)
Salmon Tartare Recipe – This raw salmon dish is refreshing and packed with deliciously bright and bold flavors. It’s similar to a classic Hawaiian salmon poke recipe, and perfect to enjoy during the summer!
Disclaimer: Be sure to use fresh and high-quality salmon to prepare this recipe. Serve immediately and do not make ahead. It is advised that pregnant women should not eat raw meat. Visit foodsafety.gov to learn more about food safety.
The Best Salmon Tartare Recipe
Obviously, I like to cook – a lot. However, what I am not a fan of is cooking over a stove in the middle of summer. Truly, there’s nothing more unpleasant than turning a kitchen into a sauna. Nope.
So once the heat arrives, we turn to delicious cold dishes that are easy to make with no cooking required!
Tartare is one of our favorite no-cook recipe concepts. These simple, brightly flavored, refreshing appetizers (or entrees) can be made with many different proteins. A few of our tried-and-true tartare recipes include classic Steak Tartare and Kitfo (Ethiopian Beef Tartare), and this amazing Ahi Tuna Tartare.
We wanted to share a summertime dish like those mentioned above, made with high-grade seasonal protein and brimming with vibrant seasonings. This simple Salmon Tartare is basically a Hawaiian poke recipe, with light Asian flavors like ginger and hoisin.
Prepare this lovely Salmon Poke recipe in just 15 minutes, and enjoy with potato chips as a snack, or as part of the main course.
Ingredients You Need
Here is a wonderfully straightforward poke recipe. It includes less than a dozen select ingredients that are easily found in most grocery stores.
To make this raw-some dish you will need:
- Wild-caught salmon – sashimi grade
- Cucumber – diced
- Shallot – diced
- Fresh ginger – grated
- Garlic – minced
- Hoisin sauce – regular or GF
- Lime juice – freshly squeezed
- Sesame oil – or other neutral-flavored oil
- Crushed red pepper – optional
- Salt and pepper
Pro Tip: Sashimi grade salmon is typically only available during the summer, and might need to be sourced at a specialty seafood grocer.
How to Make Salmon Tartare (Poke)
There is no cooking to be done for this Salmon Poke recipe. Yay! Simply prep, mix, and serve. Here we break down these easy steps to make the freshest, most delicious Salmon Tartare at home:
Pro Tip: You’ll want to work with cold filets, so keep the fish in the fridge until you’re ready to cut and mix it.
First, set out a large mixing bowl. Cut the salmon into small ¼ – ½ inch cubes. If the salmon comes with skin on the bottom, carefully cut it off before chopping.
Place the salmon cubes in the bowl.
Next, prep and dice the produce per the full recipe below. Then add all of the remaining ingredients to the bowl.
Gently mix. Take care to not overmix so that the fish doesn’t become mushy or warm up too much.
Taste and add salt and pepper as needed.
Get the Complete (Printable) Salmon Tartare Recipe Below. Enjoy!
Place servings of the Salmon Tartare in individual small bowls and serve immediately.
For a fun and fancy presentation, fill a ramekin with a serving of the poke and flip it onto a plate, as you see in the photo below.
Suggestions for What to Serve with Salmon Tartare
Serve cold in the summer, with potato chips or tortilla chips.
I even like to serve Salmon Tartare with jalapeno potato chips for an extra kick of flavor!
For a healthier option, enjoy with cucumber slices or simply eat plain with a fork or spoon.
Frequently Asked Questions
The hoisin sauce used to make this dish can contain gluten. So review the ingredients carefully to purchase a gluten-free hoisin sauce.
There are lots of add-ins you can include! Mix in chunks of avocado, a handful of fried tempura crunchies, or freshly sliced scallions for different textures.
Garnish the dish with a sprinkling of sesame seeds, microgreens, or more red pepper chili flakes.
For a true poke dish, you can serve this with steamed (and chilled to room temperature) rice, seaweed salad, cucumber salad, or simply with slices of fresh radishes and/or avocado on the side.
No, you should not prepare raw salmon – or any tartare – in advance. For taste and health safety it’s best to enjoy poke immediately after preparing.
You can chill the Salmon Tartare for up to 20-30 minutes at the max, right after making and before you serve.
Looking for More Delicious Fish Recipes?
- Asian Salmon Recipe (Candied Salmon)
- Grilled Tuna and Avocado Salad
- Ceviche de Pescado (Fish Ceviche Recipe)
- Tuna Pasta Salad with Olives and Capers
- Roasted Salmon Detox Salad
Salmon Tartare (Salmon Poke Recipe)
Ingredients
- 1 pound wild-caught sashimi grade salmon
- ½ cup diced cucumber
- ¼ cup diced shallot
- 1 tablespoon grated ginger
- 1 clove garlic minced
- 2 tablespoons hoisin sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper optional
- Salt and pepper
Instructions
- Set out a large mixing bowl. Cut the salmon into small ¼ – ½ inch cubes. Place the cubes in the bowl.
- Dice and prep the produce. Add the cucumber, shallot, ginger, garlic, hoisin juice, lime juice, sesame oil, and crushed red pepper to the bowl.
- Gently mix. Then taste and add salt and pepper as needed.
- Serve cold with potato chips or tortilla chips. (I like to serve salmon tartare with jalapeno potato chips!)
Notes
Nutrition
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