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In the Kitchen with Vital Choice

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Wild Alaskan Sockeye Salmon Tartare
A fresh, flavorful, veggie-packed appetizer that comes together in just 10 minutes

 Salmon Tartare on a chipWelcome to Vital Choice at Home!

This series features me, Michelle – a writer and soccer mom from the Rocky Mountains – my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.
(Click here to learn more about me, below.)
I want to feature the products and preparations you're curious about.
Have a suggestion? Question? Recipe you want me to test?
Email me and help to shape this series.

Have you ever made a dish so incredible that you turned around and made it again right away?
Tartare is simply raw meat or fish that''s been finely chopped with other fresh ingredients.
This sockeye salmon tartare was so delicious that I made it twice … in the same day!
My family gobbled up the first batch in five minutes flat, so in 10 minutes I whipped up a second round.
There was zero "fishy” flavor ... even my picky seven- year-old son liked it, and that's saying something!
I promise, this simple, fresh recipe is a crowd-pleaser that's big on flavor and nutrition, with minimal effort. 
Sushi- grade salmon
Please don't be intimidated by serving raw salmon to your guests!
Vital Choice sockeye salmon is flash-frozen within hours of harvest, so it''s 100% sushi-grade and perfectly safe and delicious to enjoy raw. 
 I used part of my bulk pack of Wild Alaskan Sockeye Portions, which was perfect for this dish, because I wasn't concerned about serving uniformly sized pieces.
Any variety of skinless-boneless Vital Choice salmon will do – use whatever you have in the freezer.
A few notes for the cook
I took my portions out of the freezer about 8 hours before preparing this dish.
That proved the ideal thawing period, as the portions were still barely frozen in the thickest parts, which made for easier slicing.
And the salmon thawed completely once it was diced and combined with the other ingredients.
I served my Sockeye Salmon Tartare on organic corn chips made with organic oil and sea salt – you can also serve this on flatbread, crackers or even fresh endive leaves.
This is what I consider a "kitchen sink” recipe – my version has a distinctive southwestern flavor, with fresh lime juice, jalapeno and avocado.
However, you could easily make this more Mediterranean by including capers and seeded, diced tomatoes, or more Asian in influence with fresh ginger and a dash of sesame oil.
I look forward to hearing how you modified this recipe – send me a note and let me know what you think. I promise you won't be disappointed!
Wild Alaskan Sockeye Salmon Tartare
Makes 3-4 appetizer-sized servings
1 tablespoon freshly squeezed lime juice
1 tablespoon neutral cooking oil of choice (e.g., avocado oil, canola oil or macadamia nut oil)
1-2 small cucumbers, diced, about ½ cup (I did not peel mine)
¼ cup red onion, finely minced
½ to 1 whole jalapeno, seeded (if you like) and finely minced
¼ cup chopped fresh cilantro
1 ripe avocado, halved and diced
Salt to taste
About 6-ounces of skinless-boneless wild Alaskan sockeye salmon (4-oz. or 6-oz. portions or random-size pieces)
Organic corn chips for serving
  1. Whisk fresh lime juice and oil together in the bottom of a medium-size mixing bowl and season to taste with salt.
  2. Add diced cucumber, minced onion, minced jalapeno, chopped cilantro and diced avocado and stir to combine with lime juice and oil.
  3. Halve each salmon portion lengthwise into two, flat sheets and season each with salt to taste.
  4. Cut the salmon into ¼-inch cubes.
  5. Gently stir salmon cubes into other ingredients to combine. Top organic corn chips with salmon tartare and serve immediately.
My rating: 4+ out of 4 stars 

A Note from Michelle
Like you, I have a passion for beautiful-yet-healthy food that's easy to prepare.
While I do love making the occasional "fancy” dinner, most of the time I'm short on time and have a house full of hungry people who want to eat NOW.
I'm not a professional chef – just a busy mom who loves to cook and who's focused on that intersection of healthy and delicious.
I want this series to feature the products and preparations you're curious about.
Have a suggestion? Question? Recipe you want me to test?
Email me and help to shape this series.
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