A Spicy Perspective

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.

salmon tartare poke recipe with potato chips on a plate

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.

scooping raw salmon tartare with a potato chip

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 salmonsashimi grade
  • Cucumberdiced
  • Shallotdiced
  • Fresh ginger grated
  • Garlicminced
  • Hoisin sauceregular or GF
  • Lime juicefreshly squeezed
  • Sesame oilor other neutral-flavored oil
  • Crushed red pepperoptional
  • 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.

fresh produce for salmon tartare

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.

mixing bowl with chopped ingredients

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!

all of the poke ingredients combined in a mixing bowl

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.

plated poke salmon tartare overhead view with chips

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.

salmon tartare with microgreens on a plate with chips

Frequently Asked Questions

Is Salmon Poke gluten-free?

The hoisin sauce used to make this dish can contain gluten. So review the ingredients carefully to purchase a gluten-free hoisin sauce.

What other ingredients can be included in this raw salmon recipe?

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.

What dishes go well with Salmon Tartare?

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.

Can this recipe be made ahead?

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.

scoop of salmon poke on a potato chip

Looking for More Delicious Fish Recipes?

Salmon Tartare (Salmon Poke Recipe)

Prep Time: 15 minutes
Total Time: 15 minutes
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!
Servings: 6 servings

Ingredients

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

If the salmon comes with skin on the bottom, carefully cut it off before chopping.

Nutrition

Serving: 0.33cup, Calories: 137kcal, Carbohydrates: 5g, Protein: 16g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 42mg, Sodium: 124mg, Potassium: 441mg, Fiber: 1g, Sugar: 3g, Vitamin A: 91IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
Course: Appetizer, Main, Main Course, Side Dish, Snack
Cuisine: American, Hawaiian
Author: Sommer Collier

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