Nutmeg Free 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 little cubes and dressed with coconut aminos, fresh lime and lemon juice, grated ginger, and a touch of turmeric — a combination that's bright, savory, and just a little unexpected. The citrus does something almost magical here, gently curing the exterior of the salmon while keeping the inside silky and translucent, so every bite has this beautiful contrast of texture. Fanned avocado underneath adds richness and creaminess that balances the acidity perfectly. For anyone who has to be careful about spice blends and pre-made sauces sneaking in unwanted seasonings, this recipe keeps everything clean and intentional — every single ingredient is listed, whole, and easy to verify. A scatter of fresh cilantro and a squeeze of extra lime at the table makes it feel even more alive. Serve it on chilled plates and it's instantly dinner-party worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!