Salmon Tartare Recipe

Salmon Tartare Recipe
Salmon tartare

Arthur Bovino

Salmon tartare

I love fish. I can eat sushi three times a day and twice for breakfast. And it's not that salmon can't be prepared well. It's just usually boring, reminiscent of bad wedding food, and tasting of, well, cooked salmon. There's just something funky about it.

But there are three ways I'll eat it with abandon: with an inch of Temptee on a fresh Bagel Boss bagel, after a tequila and jalapeño overnight cure, and raw, dressed with just citrus and salt. The last preparation, presented here, benefits from only taking three minutes to make. Just eat it right away.

Click here to see Recipe SWAT Team: Salmon 8 Ways


  • One 1-pound sockeye salmon fillet
  • Juice of ½ grapefruit
  • Juice of ½ orange
  • Juice of ½ lemon
  • Juice of ½ lime
  • Salt


Clean the fillet, removing any pinbones that may remain. Using a very sharp knife, slice the salmon as thinly as possible. Lay the pieces out on a plate. Squeeze the grapefruit, orange, lemon, and lime juice over the fish. Sprinkle salt over it. Serve.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.