Spicy Salmon Tartare

This spicy salmon tartare layers sushi-grade salmon with creamy heat, citrus, and umami-rich seasoning for a bold, elegant bite.

Why You'll Love Spicy Salmon Tartare

It's everything you love about sushi-fresh fish, zingy seasoning, silky texture-turned into an easy, crowd-stopping tartare. Cool, spicy, and ready in minutes.

Tips and Tricks

• Freeze the salmon for 10 minutes before slicing for cleaner cuts.
• Taste the seasoning before plating-yuzu kosho and sriracha can vary in intensity.

Variations

• Add finely diced cucumber or radish for crunch.
• Swap the avocado for wasabi guac or a citrus crema.
• Drizzle with sesame chili oil for extra richness.

Substitutions

• Use steelhead trout instead of salmon.
• No yuzu kosho? Mix lime zest with a dash of chili paste and a pinch of salt.
• Want it dairy-free? Skip crema-based toppings and stick to oil- or citrus-based elements.

Best served with

• Crispy wonton chips or sesame crackers
• Cold sake or sparkling rosé
• Shaved fennel salad or pickled daikon

How to Store Leftovers

• Best eaten fresh. If needed, store fish and avocado separately in airtight containers.
• Consume within 24 hours for optimal freshness and texture.

Common Questions

Spicy Salmon Tartare

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This spicy salmon tartare layers sushi-grade salmon with creamy heat, citrus, and umami-rich seasoning for a bold, elegant bite.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Dinner, Main Course, Seafood

Cuisine: Californian, Japanese

Calories: 886

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ¾ lb salmon sushi grade
• 1 tablespoon capers chopped
• ½ tablespoon sesame oil
• ½ tablespoon mirin
• ½ tablespoon soy sauce
• 1 teaspoon yuzu kosho
• 1 teaspoon sriracha or chili crisp
• Lime zest to taste
• 1 avocado diced or mashed
• Golden Goat caviar or tobiko optional, to garnish

Equipment

• Sharp Knife
• Mixing bowl
• Ring mold (optional)

Method

 

Prep the Salmon

1. Using a sharp knife, slice the salmon against the grain into ¼-inch slices, then into strips, and finally dice into ¼-inch cubes. Place in a chilled bowl.

Season the Tartare

1. Add sesame oil, mirin, soy sauce, capers, yuzu kosho, and sriracha (or chili crisp) to the bowl. Gently fold to coat the salmon evenly without smashing the cubes.

Assemble

1. In a serving ring, layer the diced or mashed avocado on the bottom.
2. Add a thick layer of the seasoned salmon on top. Remove ring gently.
3. Finish with lime zest and a spoonful of caviar or tobiko if using. Serve immediately.

Nutrition

Calories: 886kcalCarbohydrates: 22gProtein: 73gFat: 58gSaturated Fat: 9gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gCholesterol: 187mgSodium: 953mgPotassium: 2664mgFiber: 14gSugar: 4gVitamin A: 441IUVitamin C: 20mgCalcium: 70mgIron: 4mg

Notes

Storage: serve this right after it's made, raw salmon doesn't keep once it's cut and dressed. Prep the avocado and have your seasonings measured ahead of time, then dice and toss the salmon just before plating.

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