Shellfish Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this tartare is genuinely approachable and the results look stunning on the plate. Sushi-grade salmon gets hand-diced into delicate cubes and tossed with a bright, punchy dressing built from coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — no soy, no shellfish, nothing to second-guess. A short rest in the fridge lets the citrus gently kiss the exterior of the salmon while keeping the center silky and tender, which is exactly the texture you want in a great tartare. Fanned avocado underneath adds richness and turns each plate into something that looks genuinely restaurant-worthy. For anyone navigating shellfish concerns, this dish is a breath of fresh air — it's all about clean, high-quality fish and bold citrus flavor, with zero crustaceans or mollusks anywhere near it. Optional cilantro and lime wedges at the table let everyone finish it their own way, which makes it as easy to serve to a crowd as it is to a quiet dinner for two.
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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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