Cured Salmon Tartare with Cilantro Recipe

Name: Cured Salmon Tartare with Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless salmon fillet; 1 1/2 cups coarse salt; 1/2 cup sugar; 1 medium red onion, thinly sliced; 1 bunch of cilantro (about 4 ounces); Zest of 1 lemon, cut into 2-inch-long strips; 1 small red bell pepper, finely chopped; 1 medium jalapeno, seeded and finely chopped; 1/2 cup plus 3 tablespoons finely chopped chives; 3 tablespoons sour cream; 1 tablespoon fresh lemon or lime juice; Fine salt and freshly ground pepper; Toast points, for serving

Servings: persons

1 pound skinless salmon fillet
1 1/2 cups coarse salt
1/2 cup sugar
1 medium red onion, thinly sliced
1 bunch of cilantro (about 4 ounces)
Zest of 1 lemon, cut into 2-inch-long strips
1 small red bell pepper, finely chopped
1 medium jalapeno, seeded and finely chopped
1/2 cup plus 3 tablespoons finely chopped chives
3 tablespoons sour cream
1 tablespoon fresh lemon or lime juice
Fine salt and freshly ground pepper
Toast points, for serving

1
Put the salmon in a glass or ceramic baking dish and spread 3/4 cup of the coarse salt on top.
2
Refrigerate for 4 hours.
3
Turn the fish over, coat with the remaining 3/4 cup of coarse salt and refrigerate for 4 hours longer.
4
Rinse the salt off the salmon and rub both sides with the sugar.
5
Wipe out the baking dish and line it with a large piece of plastic wrap.
6
Spread half of the onion, cilantro and lemon zest in the dish and set the salmon on top.
7
Cover with the remaining onion, cilantro and zest and wrap the fish snugly in the plastic.
8
Refrigerate the fish in the baking dish and let cure for 12 hours.
9
Pour off any liquid from the dish, turn the salmon package and refrigerate for 12 hours longer.
10
Unwrap the fish.
11
Scrape off the onion, cilantro and lemon zest and finely chop enough of the onion mixture to yield 1/4 cup; discard the rest.
12
Cut the salmon into 1/2-inch dice and transfer to a medium bowl.
13
Add the chopped onion mixture, the red pepper and jalapeno and toss to combine.
14
Stir 1/2 cup of the chives, the sour cream and lemon juice into the tartare and season with fine salt and pepper.
15
Sprinkle with the remaining 3 tablespoons of chives and serve the salmon tartare with toast points.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound skinless salmon fillet, 1 1/2 cups coarse salt, 1/2 cup sugar, 1 medium red onion, thinly sliced, and more.

Yes, Cured Salmon Tartare with Cilantro falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cured Salmon Tartare with Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions