Last reviewed on 2026-05-29 by the Tartare.org editors.

Classic Salmon Tartare

⏱ Prep: 20 min 🍽 Serves: 4 📊 Difficulty: Easy
Classic salmon tartare with fresh dill, shallot, and lemon

This is the quiet, Nordic-leaning cousin of the brighter citrus salmon tartare elsewhere on the site. Where that one leans on lime and chili, this version keeps the seasoning classic and restrained: fresh dill, soft shallot, briny capers, lemon, and good oil, letting the buttery richness of the salmon stay front and centre. It is a dish that rewards a light hand and very fresh fish.

Raw fish is not safe for everyone. Pregnant people, infants and young children, older adults, and anyone immunocompromised should avoid raw fish and other raw animal foods. If you are cooking for a mixed group, offer a cooked or cured alternative for anyone in those categories. This recipe reflects our editorial guidance and does not replace the food-safety rules of your local authority. See our disclaimer.
Freshness, sourcing & parasite safety. Salmon can carry parasites, so for raw use many food-safety authorities advise fish that has been commercially frozen to a parasite-destruction standard (commonly cited as roughly −20°C/−4°F for about 7 days, or colder for a shorter time — treat these as guidance and check your local authority). Most home freezers cannot reach those temperatures reliably, so buy salmon explicitly sold for raw consumption or labelled previously frozen for that purpose. Choose firm, bright flesh that smells clean and of the sea, keep it cold from shop to kitchen, and use it the same day.

Instructions

  1. Confirm your salmon is suitable for raw eating and has been kept cold. Run your fingers over the fillet and remove any pin bones with tweezers.
  2. Pat the salmon completely dry and place it in the freezer for 10 to 15 minutes to firm up for cleaner cutting.
  3. With a sharp knife, cut the salmon into even 1/4-inch dice. Transfer to a chilled bowl and refrigerate.
  4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and Dijon mustard.
  5. Stir the minced shallot into the dressing and let it soften for 5 minutes to take off its raw edge.
  6. Add the chopped capers, dill, and chives to the dressing.
  7. Gently fold the dressing into the cold diced salmon, taking care not to mash the fish.
  8. Season carefully with sea salt and white pepper, then taste a single piece and adjust.
  9. Let the tartare rest in the refrigerator for 5 minutes so the flavours come together.
  10. Shape with a ring mold on chilled plates, or spoon into a neat mound.
  11. Top with a small quenelle of crème fraîche if using, and a frond of dill.
  12. Serve immediately with toasted rye bread or crackers.

Nutrition Information (per serving, estimated)

Calories 240
Protein 21g
Fat 17g
Carbs 1g
Omega-3 1.8g
Vitamin D 11μg

Values are estimates and will vary with the fattiness of the salmon and how much oil and crème fraîche you add.

Frequently Asked Questions

Is it safe to eat raw salmon?

Raw salmon can be enjoyed by healthy adults when it comes from a reputable source, has been handled correctly, and has been frozen to a parasite-destruction standard where local guidance calls for it. People who are pregnant, very young, older, or immunocompromised should avoid it entirely.

Does salmon need to be frozen first?

Many food-safety authorities advise that salmon for raw consumption be commercially frozen to a parasite-destruction standard, often cited as around −20°C/−4°F for about 7 days. Most home freezers cannot reach this reliably, so buy salmon sold for raw use or labelled previously frozen for that purpose.

What is the best salmon for tartare?

Choose a firm, bright fillet from the thicker part of the fish that is sold for raw eating and smells clean and oceanic. Both farmed and wild salmon can work; what matters most is freshness, careful handling, and an unbroken cold chain.

Do I need to remove the skin and pin bones?

Yes. Use a skinless fillet or remove the skin yourself, and run your fingers along the flesh to find pin bones, pulling them out with tweezers before you dice. This gives a clean, even tartare.

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