Salmon Tartare

Salmon Tartare

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From: EatingWell Magazine, May/June 2016

Rich-tasting salmon is brightened with the addition of Meyer lemon in this healthy appetizer recipe. If Meyer lemons aren't available, use a regular lemon for the zest and sub 2 teaspoons lemon juice plus 1 teaspoon orange juice for the Meyer lemon juice. Serve with cucumber slices, endive leaves and toasted baguette, if desired.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound previously frozen wild salmon (preferably wild Alaska; see Tips), skinned
  • 8 pitted Castelvetrano olives, sliced into thin slivers
  • 2 tablespoons chopped celery leaves or fresh parsley
  • 1 tablespoon fruity extra-virgin olive oil plus 1 teaspoon, divided, plus more for garnish
  • 1 teaspoon Meyer lemon zest (see Tips)
  • 3 teaspoons Meyer lemon juice, divided
  • 2 teaspoons minced fresh lemon thyme or ½ teaspoon minced fresh thyme
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon fine sea salt plus a pinch, divided
  • Freshly ground pepper to taste
  • ¼ cup thinly sliced celery
  • 6 small very fresh egg yolks or quail egg yolks (optional)
  • Maldon salt for garnish


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  1. Trim off any gray meat from the skinned side of the salmon, then cut into ¼-inch cubes. Pat dry with paper towels. Transfer to a bowl and gently mix with olives, celery leaves (or parsley), 1 tablespoon oil, lemon zest, 2 teaspoons lemon juice, thyme, cayenne, ¼ teaspoon salt and pepper.
  2. Combine celery with the remaining 1 teaspoon each oil and lemon juice and a pinch of salt.
  3. Form the salmon mixture into 6 rounds, using about ½ cup per portion. If using egg yolks, make a slight indentation in the center of each portion and place a yolk into it. Garnish with the celery, Maldon salt and a drizzle of oil.
  • Raw wild salmon may contain parasites—but commercial freezing kills them, so look for salmon labeled “frozen at sea” for tartare. Buy it from a high-quality fish market and tell them how you plan to serve it.
  • All wild salmon—and now some farmed—is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to
  • Look for Meyer lemons from late fall to early spring in well-stocked supermarkets and specialty grocers. If you can't find them, regular lemons work well in this recipe.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 137 calories; 8 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 15 g protein; 11 mcg folate; 35 mg cholesterol; 0 g sugars; 0 g added sugars; 180 IU vitamin A; 3 mg vitamin C; 41 mg calcium; 1 mg iron; 159 mg sodium; 297 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 lean meat, 1 fat

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