Paleo Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this tartare is genuinely approachable and absolutely stunning on the plate. Sushi-grade salmon gets hand-diced and tossed in a bright, punchy dressing built from coconut aminos, fresh lime and lemon juice, grated ginger, and a touch of turmeric — every single ingredient is clean and grain-free by nature, so there's no swapping or substituting required. The coconut aminos do the heavy lifting that soy sauce usually handles, delivering that savory depth without any legumes or additives sneaking in. A short ten-minute 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 healthy fat that rounds out the whole dish beautifully. It's the kind of recipe that looks like it came from a nice restaurant but comes together with a sharp knife and a couple of mixing bowls.
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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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