Gluten Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel like a minefield when you're navigating gluten-free eating, since soy sauce is one of the most common hidden culprits in tartare dressings. This recipe sidesteps that entirely by using coconut aminos, which delivers that same savory, umami-rich depth without any wheat in sight. The dressing comes together with fresh lime and lemon juice, grated ginger, a touch of olive oil, and a whisper of turmeric — bright, clean flavors that let the sushi-grade salmon genuinely shine. A short rest in the fridge lets the citrus gently kiss the exterior of the fish while keeping the center silky and translucent, which is exactly the texture you want in a great tartare. Fanned avocado underneath adds creaminess and makes the whole plate look like something you'd order at a nice restaurant. It's elegant enough for a dinner party but honestly simple enough to pull off on a weeknight when you want something that feels a little special.
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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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