Eggless Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and genuinely impressive, this salmon tartare is the kind of dish that looks like it came from a high-end restaurant but comes together with minimal effort in your own kitchen. Sushi-grade salmon is hand-cut into delicate cubes and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a touch of turmeric — no eggs, no mayo, no creamy binders of any kind. The citrus does the quiet work here, gently curing the exterior of the salmon while keeping the interior silky and tender after a short rest in the fridge. Fanned avocado underneath adds richness and a buttery contrast that makes every bite feel luxurious. Scallion greens and optional cilantro keep things fresh and herbaceous without overwhelming the clean, oceanic flavor of the fish. This is the kind of recipe that proves skipping eggs doesn't mean skipping satisfaction — it just means leaning into bold, natural ingredients that do more than enough on their own.
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Learn more →Ingredients
4 servings
- 12 oz sushi-grade salmon fillet, skin removed
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- 1 tsp extra-virgin olive oil
- 3 scallions, green tops only, thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 2 ripe avocados, halved, pitted, and thinly sliced
- 1 tbsp fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the salmon fillet on a clean cutting board and pat dry with paper towels. Using a sharp chef's knife, cut the salmon into 1/4-inch slices, then cut each slice into 1/4-inch strips, and finally into 1/4-inch dice. Transfer to a mixing bowl and refrigerate while you prepare the dressing.
- 2
In a small bowl, whisk together the coconut aminos, lime juice, lemon juice, grated ginger, olive oil, sea salt, and turmeric until combined.
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