Sesame Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this salmon tartare is genuinely approachable and delivers restaurant-level elegance on a weeknight. The sushi-grade salmon is hand-diced and tossed in a bright, punchy dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — no soy sauce, no tahini, no hidden sesame oil anywhere in sight. That swap to coconut aminos is a smart one: it brings the same savory depth you'd expect without any of the cross-contamination concerns that come with traditional soy-based condiments. A short rest in the fridge lets the citrus gently cure the exterior of the salmon while keeping the center silky and tender, which is exactly the texture you want in a tartare. Fanned avocado underneath adds richness and makes the whole plate look stunning with almost zero extra effort. Fresh scallion greens and optional cilantro keep things lively and herbaceous right up until the moment it hits the table. It's the kind of dish that feels special enough to serve to guests but simple enough that you'll want to make it just for yourself on a Tuesday.
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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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