Salmon Tartare
by Sommer Collier — last updated on Apr 24, 2025 
This Spicy Salmon Tartare recipe is refreshing and packed with deliciously bright and bold flavors, making it the perfect dish for 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 Spicy Salmon Tartare
Obviously, I like to cook — a lot — but this Spicy Salmon Tartare is one of my favorite no-cook recipes for when I just cannot turn on an appliance.
I wanted to share a summertime dish that’s 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.
Sommer’s Recipe Notes
Spicy Salmon Tartare recipe is fresh, fabulous and fiery! You can prepare it in just 15 minutes, and enjoy with potato chips as a snack, or as part of the main course.
Why You’ll Love This Spicy Salmon Tartare
- Light – This spicy salmon tartare is the perfect summer dish because it’s light and loaded with nutrients from omega-3 to antioxidants.
- No-Cooking Required – I LOVE that you can prep this dish without any cooking whatsoever! Just place all the ingredients into a bowl, mix it up, and you’re ready to enjoy.
- Versatile – Enjoy this spicy salmon tartare as is, with potato chips, or over sushi rice for a poke style.
Whether you’re hosting friends over or just treating yourself to something fancy, this Spicy Salmon Tartare is the ultimate no-fuss, flavor-packed dish.
Ingredients and Tips
- Wild-caught salmon – You’ll need a really good quality sashimi grade fillet with the skin removed. Sashimi-grade salmon is typically only available during the summer and might need to be sourced at a specialty seafood grocer.
- Veggies – For extra crunch, use diced cucumbers, shallots, freshly grated ginger and minced garlic.
- Hoisin sauce – Use either regular or gluten-free hoisin sauce.
- Lime juice – For best results, use the freshly squeezed kind and avoid bottled lime juice.
- Sesame oil – For that nutty flavor, use sesame oil or other neutral-flavored oil.
- Crushed red pepper – To get that spicy kick, use a dash of crushed red pepper.
Recipe Variations and Dietary Swaps
- Avocado – Add in some chunky pieces of avocado to make this tartare recipe creamier.
- Mango – Mix in small cubes of mango to give this tartare a tropical upgrade.
- Spicy mayo – Drizzle some spicy mayo on top to amp up the heat!
- Low-sodium – If you’re watching your sodium intake, use low-sodium soy sauce or coconut aminos.
How to Make Spicy Salmon Tartare
There is no cooking to be done for this Salmon Poke recipe. Yay! Simply prep, mix, and serve. You’ll want to work with cold filets, so keep the fish in the fridge until you’re ready to cut and mix it.
Find the full Spicy Salmon Tartare recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store any leftovers in an airtight container enjoy within 24 hours. Raw fish should be eaten the same day for optimal freshness and safety. Do not freeze!
Serving Suggestions
For a fun and fancy presentation, fill a ramekin with a serving of the tartare and flip it onto a plate, and enjoy with potato chips, seaweed crackers, cucumber slices or endive leaves.
I even like to serve Salmon Tartare with jalapeno potato chips for an extra kick of flavor!
You can also spoon the salmon tartare into halved avocados or serve over sushi rice for a poke-style entree.
Frequently Asked Questions
The hoisin sauce used to make this dish might contain gluten. Make sure to review the ingredients carefully and purchase a GF version of hoisin sauce.
No. You should not prepare raw salmon – or any tartare – in advance. For taste and health safety, it’s best to enjoy the tartare immediately after preparing it.
Gently mix. Take care not to overmix so that the fish doesn’t become mushy or warm up too much.
“Tartare” is a French term originally used for the dish “steak tartare”, which is minced raw steak served with seasonings. The term became popular in the 20th century and refers to any dish made from finely chopped raw protein like steak and fish.
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Salmon Tartare 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!)
Wonderful recipe