Honey Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and genuinely impressive to plate, this salmon tartare is the kind of dish that feels like something you'd order at a nice restaurant — except you made it at home in under half an hour. Sushi-grade salmon gets hand-diced and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric, giving it layers of umami, citrus zing, and warmth without a drop of sweetener anywhere in the bowl. Coconut aminos do a lot of heavy lifting here — they bring that savory, slightly sweet depth you'd normally expect from soy sauce, but they're completely free of any added sweeteners, so the flavor stays clean and ingredient-honest. A short rest in the fridge lets the citrus gently kiss the exterior of the salmon while keeping the inside silky and tender — it's a small step that makes a big textural difference. Fanned avocado underneath adds richness and turns each plate into something genuinely beautiful. This is the kind of recipe that works just as well for a relaxed weeknight dinner as it does for a dinner party starter, and nobody at the table needs to know how effortless it actually was.
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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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