Salmon and avocado tartar 2026

Tartare is an exquisite way to enjoy meat and fish. This dish gets its name from tartar sauce, the condiment originally used to marinate meat or fish. In recent years, fish tartares have gained popularity, and we now find all kinds of flavor combinations, one of the most popular being salmon and avocado.

A unique feature of this recipe is that the fish is cooked not with heat, but with the acid in the lemon juice, so it's essential to respect the marinating times. If you like this way of cooking fish, you'll also love the tuna poke  and sea bass ceviche . Remember that fresh fish must be frozen for at least 48 hours to avoid the risk of anisakis.

Amazon Essentials by Sofia Grainge - Summer 2026 Promotion

As you'll see in the video below, this dish is very elegant and easy to prepare, perfect for a dinner with friends. Our best recommendation is to invest in a good piece of fish, since salmon is the star of this dish.

Necessary ingredients

How to prepare salmon tartar

What is the best part of the fish to make tartar?

Ideally, use the loin or belly of the fish, which are tasty pieces and perfect for dicing. Unlike meat tartar, the fish cubes should be larger because their texture is more delicate and they fall apart more easily if you're not careful.

What is the best fish to make tartar?

There are all kinds of tartares, and all are delicious if you use good-quality fish. However, blue fish tolerate freezing better due to their higher fat content, while white fish's texture is more affected, making them difficult to cut. 

How to freeze fresh fish to avoid anisakis?

The best way to preserve the freshness of fish is to wrap it in slightly damp plastic wrap before freezing. This trick provides extra moisture to the fish and prevents it from drying out. Ideally, freeze the fish for 48 hours. This ensures the inactivation of anisakis without unduly compromising the texture of the fish.