Herbed salmon tartare is the kind of recipe that feels like a culinary secret weapon—elegant enough to wow at a dinner party yet so simple you’ll want it on repeat for a casual snack.
The velvety salmon, vibrant herbs, zesty citrus, and a touch of spice create a flavor-packed bite that’s both fresh and indulgent. Pair it with crispy, golden chips, and you’ve got a dish that’s effortlessly impressive.
I first discovered salmon tartare on a summer evening at a seaside café, where its simplicity and freshness stole the show. Recreating it at home was a no-brainer, and its versatility has made it a staple in my kitchen.
With high-protein, low-carb meals gaining traction, this dish is having a moment. Packed with omega-3s and over 20 grams of protein per serving, it’s not just delicious—it’s a powerhouse of nutrition, too.
Why I Love This Recipe (And You Will Too):
- It’s impossibly fresh. The combination of citrus, herbs, and silky salmon creates a refreshing bite every time. Perfect for when you’re craving something light yet indulgent.
- It’s surprisingly quick. No cooking required! Just chop, mix, and serve—ideal for busy days when you still want to wow your guests (or yourself).
- It’s versatile. I’ve served this with everything from thick-cut kettle chips to delicate cucumber slices. You can even stuff it into endive leaves for a chic, low-carb twist.
- It’s health-conscious without compromise. Packed with protein, heart-healthy fats, and vibrant herbs, this tartare satisfies cravings and keeps you energized.
Herbed Salmon Tartare With Chips Recipe
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowls
- Whisk
- Serving Bowls
Ingredients
- 1 lb. wild salmon filet skinless
- 1 tbsp. chives minced
- ½ red onion minced
- 2 green onions minced
- 1 tbsp. fresh basil minced
- ¼ cup extra-virgin olive oil
- 1-2 tbsp. capers
- Juice from a fresh lemon
- Sea salt and freshly ground black pepper to taste
- 1 tbsp. Dijon or homemade mustard
Instructions
- Cut the salmon into small ¼-inch cubes and refrigerate to keep it cold.
- In a small bowl, mix the chives, basil, red onion, capers, and green onions.
- Whisk olive oil, Dijon mustard, and fresh lemon juice in a large bowl to make a vinaigrette.
- Add the herbs and vegetables to the vinaigrette and stir until combined.
- Gently fold in the salmon, seasoning with sea salt and freshly ground black pepper to taste.
- Chill the mixture in the freezer for 15–20 minutes until very cold but not frozen.
- Serve in small bowls, garnished with fresh herbs, alongside crispy chips for dipping.
