Salmon Tartare (The Best)
Salmon Tartare (The Best)
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Salmon Tartare (The Best)

30 MIN



  1. Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This allows the fish to remain cold during preparation.
  2. With a knife, cut the salmon into small dice and place in the chilled bowl as you go. Set aside in the refrigerator.
  3. In a small bowl, combine the shallots, vinegar and water. Let marinate for 5 minutes. Drain the shallots and discard the liquid.
  4. Add the shallots and the remaining ingredients to the salmon. Season with salt and pepper and mix thoroughly.
  5. Serve immediately with a green salad, toasted bread or homemade potato chips.


For an impressive presentation, lightly pack the tartare into a ring mould and remove. Ricardo uses the rings from the Ricardo Collection 2-in-1 burger stacker. They work perfectly!

Good with...


  1. J’ai fait la recette avec de la coriandre à la place du persil et c’était excellent et rafraîchissant. Je vais le refaire comme ça. Trop bon! Merci!

  2. we went to iga and asked for fresh salmon for this receipe. i was advised that for tartare, you always take fresh frozen salmon because the extreme temps kill of the harmful bacterias. he refered me to the frozen section and showed me a pre-prepared frozen pakage, all ready cut for tartare . hesitant to think it was the fresh i was looking for! it turned out amazing.

  3. Loved it. It is quick and elegant.

  4. I have been advised to never eat raw salmon without freezing it first.

  5. does the salmon not need to be frozen for at least 3 days?

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.