Salmon Tartare with Avocado

This Salmon Tartare with Avocado recipe will take the hearts of salmon and avocado lovers! It looks like it is from the restaurant, but in fact, everyone can cook it. It’s impossible to spoil, as it doesn’t need a pan or fire. The key is good quality ingredients. Follow the simple instructions below and amuse your relatives or friends with this restaurant-style dish!

Ingredients for one portion:

• 150g fresh salmon filet, skinless, pin-boned
• 0,5 ripe avocado
• juice of 0.25 lemon
• pinch of salt
• For the marinade:
  • juice of 0.25 lemon
  • 0.25 red onion
  • 1 tbsp olive oil
  • salt, pepper
  • 0.5 small fresh chili pepper (optional)

Some words about the ingredients that are the most important here.

Salmon

Take the fresh one, not unfrozen. As we won’t fry or bake salmon, it must be of excellent quality. The best way is if you go to the farmers market and they cut some filets for you from the whole fish. If it’s impossible, buy the freshest you find. Moreover, salmon is not just tasty, it is also a great source of many key nutrients, including selenium, phosphorus, and B vitamins.

Avocado

Here we need to use ripe fruit but not over-ripe. It has to have green color without brown parts. As the recipe is from 2 key ingredients, avocado must look beautiful and tastes creamy, not hard.

Salmon marinade

As we don’t do anything to the salmon, we must marinade it. So for the marinade, we mix lemon juice, chopped red onion, olive oil, salt, pepper, and fresh chili pepper (that’s optional, as if you don’t like spiciness, you can skip it). Let’s go to the recipe!

METHOD:

1. Let’s prepare the salmon marinade. Chop red onion and chili pepper.

2. Mix red onion, chili, lemon juice, olive oil, a pinch of salt, and pepper in a bowl.
3. Cut salmon filet into 1cm cubes. Put them in the bowl with marinade, and mix them all together. Let it marinate for about 15mins.

4. While the salmon is marinating, let’s prepare the avocado part. Cut avocado into 0,7-1cm pieces. Mix it with a pinch of salt and lemon juice.
5. Let’s assemble the tartare. Place an 8cm baking ring in the middle of the serving plate. Spread the avocado into the bottom of the ring. Place salmon as the next layer. Pat down gently to compress, then carefully remove the ring. Garnish with chopped scallions, a drizzle of olive oil, and freshly ground black pepper. Enjoy this Salmon Tartare with Avocado!

If you like tartare, check out these raw fish recipes:

• Salmon Poke Bowl
• Rice Paper Sushi Rolls with Salmon
• Tuna Tartare with Mango

A Note from Chef Ana

This Salmon Tartare with Avocado is one of those dishes I find myself making again and again for my clients across The Woodlands, Spring, and the greater Houston area. Drawing on my European culinary training, I love incorporating the bright, fresh flavors of the Mediterranean — quality olive oil, fresh herbs, and seasonal produce — all sourced locally here in Texas whenever possible.

Whether you are hosting a dinner party, planning a celebration, or simply want a wholesome meal for your family, I would love to bring this recipe — and many more — to your table. Feel free to reach out to learn more about my personal and private chef services in The Woodlands, Spring, Tomball, Conroe, and the greater Houston area.

Substitutions & Variations

As a personal chef who specializes in dietary accommodations, I always encourage my clients to adapt recipes to their individual needs. Here are some practical variations for this recipe:

• Gluten-Free: This recipe is naturally gluten-free! All ingredients — salmon, avocado, lemon juice, onion, olive oil, and seasonings — are free of gluten. No substitutions needed.
• Dairy-Free: This recipe is naturally dairy-free as written. There are no dairy products in any of the ingredients.
• Vegetarian/Vegan: For a plant-based version, replace the salmon with finely diced beets, watermelon, or hearts of palm. Marinate them the same way — the citrus and chili marinade works beautifully with these alternatives.
• Low-Sodium: Reduce or omit added salt and use herbs, citrus zest, and spices for flavor instead. Fresh lemon juice and freshly cracked black pepper can brighten any dish without extra sodium.

Frequently Asked Questions

Is it safe to eat raw salmon in tartare?

Yes, as long as you use sushi-grade or previously flash-frozen salmon from a trusted source. Flash-freezing kills potential parasites, making the fish safe for raw consumption. Always keep the salmon refrigerated until you are ready to prepare it, and consume the tartare the same day it is made.

Can I make salmon tartare ahead of time?

You can dice the salmon and prepare the marinade separately up to a few hours in advance, keeping them in the refrigerator. Combine the salmon with the marinade no more than 15–20 minutes before serving — over-marinating will change the texture. Slice and season the avocado just before assembly to prevent browning.

What can I serve salmon tartare with?

Salmon tartare pairs beautifully with thin toast points, rice crackers, or cucumber slices for scooping. You can also serve it over a small bed of mixed greens or alongside a simple arugula salad. For a heartier meal, pair it with a bowl of steamed sushi rice.

What if I do not have a baking ring for shaping?

A clean empty tuna or bean can with both ends removed works perfectly as a mold. You can also use a ramekin — layer the avocado and salmon inside, press gently, then invert onto the plate. Even without a mold, the tartare tastes just as delicious served in a small bowl.

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