3 ratings

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.