Salmon Tartare

Preparation info
  • Makes


    First-Course Servings
    • Difficulty


Appears in
Simply Salmon

By James Peterson

Published 2001

  • About

I serve salmon tartare somewhat differently than classic steak tartare. I dispense with the raw egg yolks and instead serve homemade herb and caper mayonnaise, extra capers, and mustard. I chop the raw salmon with a chefs’ knife, but a food processor will also work.


  • 1 to 1½ pounds salmon fillet with the skin, pin bones, and dark patches removed
  • 1 recipe homemade herb and caper mayonnaise
  • 6


Cut the salmon into cubes about ¼ inch on each side using a chefs’ knife, or by pulsing briefly in a food processor.

Just before you’re ready to serve, spoon a mound of salmon in the center of 6 chilled plates or glasses. Pass the tartar sauce, capers, and mustard for guests to mix into the salmon tartare to taste.