Salmon, Avocado and Mango Tartar

Let me tell you something about tartar. Most people think it’s that creamy sauce you put on fish and chips. But tartar also means a finely chopped, raw seafood dish like a deconstructed sushi bowl that you eat with a spoon or spread on toast.

This Salmon, Avocado and Mango Tartar is my go-to when I want something that feels fancy but takes almost no effort. Fresh salmon cubed. Creamy avocado. Sweet mango. Bright lime juice. A touch of honey. A kick of chili. Fresh coriander. That’s it. No cooking. No heat. Just chopping, mixing, and chilling.

Ten minutes of prep. Ten minutes in the fridge. Then you’ve got a restaurant-worthy appetizer or light lunch.

Serve it with toast. Serve it with crackers. Serve it with a spoon straight from the bowl. No judgment.

It’s gluten free. It’s dairy free. It’s high protein. And it’s absolutely delicious.

Let’s make some tartar.

Try my Omelet with Smoked Salmon and Feta recipe.

Why You’ll Love the Recipe

1| No cooking. No stove. No oven. No heat.

2| 10 minutes of prep. Plus 10 minutes to chill. That’s it.

3| Fresh, bright flavors. Salmon, avocado, mango, lime, honey, chili, coriander.

4| High protein (20g) + healthy fats. Keeps you full and satisfied.

5| Gluten free + dairy free. Fits almost every diet.

6| Looks fancy. Tastes even better.

7| Perfect for summer. Light, refreshing, no oven required.

8| Impressive for guests. They’ll think you’re a chef.

Try my Smoked Salmon Party Dip recipe.

What You’ll Need to Make

You’ll need a sharp knife, a cutting board, a mixing bowl, a spoon or spatula, and a serving bowl or plate.

Ingredients (Serves 2):

• 3.5 oz. (100g) salmon fillet, cubed (sushi-grade recommended)
• ¼ avocado, cubed
• 1 oz. (30g) mango, cubed
• 1 tbsp. lime juice (about ½ lime)
• ⅓ tsp. honey
• Chili pepper, to taste (finely chopped, or use red pepper flakes)
• Handful of chopped coriander (cilantro)
• Salt and pepper, to taste

For serving (optional, not included in nutrition): Toast, crackers, tortilla chips, or cucumber slices.

Try my Ginger and Honey Salmon en Papillote recipe.

What You’ll Need to Do

Time: 10 mins (plus 10 mins chill)

Alright, let’s make a tartar that’ll make you feel like you’re eating at a seaside cafe.

1| First, wash and pat dry the salmon fillet. Use a paper towel to remove any excess moisture. This helps the tartar stay fresh and not watery.

2| Cube the salmon. Cut it into small, bite-sized cubes about ½ inch. Uniform size is good, but don’t stress. Set aside.

3| Cube the avocado and mango. Same size as the salmon. Avocado should be ripe but firm. Mango should be sweet and ripe.

4| Grab a mixing bowl. Add the salmon, avocado, and mango cubes.

5| Add the lime juice, honey, chopped chili pepper, and chopped coriander. Season with salt and pepper to taste.

6| Mix thoroughly. Gently fold everything together. Be careful not to mash the avocado you want distinct cubes.

7| Taste and adjust. Need more lime? More salt? More chili? Adjust now.

8| Cover the bowl and refrigerate for at least 10 minutes. This lets the flavors meld and the tartar chill. It’s worth the wait.

9| Serve chilled. Spoon into bowls or onto a platter.

10| Serve with toast, crackers, or cucumber slices (optional).

11| Eat immediately. Or within an hour. This is best fresh.

12| Enjoy with a fork. Or spread on toast. Or just eat it with a spoon.

Try my Baked Salmon and Peppers recipe.

Easy Ingredient Swaps

1| No salmon? Use sushi-grade tuna, cooked shrimp, or even canned tuna (drained well).

2| No avocado? Use cucumber or omit. The creaminess will be missing, but still good.

3| No mango? Use fresh peach, nectarine, or pineapple.

4| No lime juice? Use lemon juice.

5| No honey? Use maple syrup or agave.

6| No coriander? Use fresh parsley or mint.

7| No chili pepper? Use red pepper flakes or a dash of hot sauce.

8| Make it spicy: Double the chili or add a dash of sriracha.

Try my Baked Salmon recipe.

Some Twist and Tweak Ideas

1| Spicy tartar: Add ½ tsp sriracha or a minced jalapeño.

2| Citrus burst: Add orange zest and a splash of orange juice.

3| Wasabi kick: Add ¼ tsp wasabi paste. Sushi vibes.

4| Sesame version: Add 1 tsp sesame oil and 1 tsp sesame seeds.

5| Coconut version: Add 1 tbsp shredded coconut and use coconut aminos instead of honey.

6| Tuna version: Swap salmon for sushi-grade tuna.

7| Vegan version: Use cubed watermelon or tomato instead of salmon. Different but delicious.

Try my Spicy Cajun Style Salmon Bites recipe.

Some Helpful Tips

1| Use sushi-grade salmon. Since this dish is served raw, you need high-quality, fresh salmon. Ask your fishmonger for “sushi-grade” or “sashimi-grade” salmon.

2| Chill the salmon before cubing. Cold salmon is easier to cut cleanly. Pop it in the freezer for 10 minutes before cubing.

3| Cut everything the same size. Uniform cubes = every bite has a little bit of everything.

4| Don’t overmix. Gently fold. Avocado is delicate. Overmixing turns it into mush.

5| Chill for at least 10 minutes. The flavors need time to meld. Cold tartar is better tartar.

6| Serve within 1 hour of making. The avocado will start to brown. Lime juice helps, but it’s best fresh.

Try my Salmon Bites with Maple Tahini Dressing recipe.

Some Budget-Friendly Tips

1| Salmon is the splurge. 3.5 oz per serving is reasonable. Watch for sales. Buy a larger piece and freeze the rest.

2| Avocados on sale. One avocado gives you 4 servings (¼ per serving). Buy when they’re cheap.

3| Mango is seasonal. Cheapest in summer. Use frozen mango chunks (thawed) when fresh isn’t available.

4| Limes are cheap. One lime gives you enough juice for this recipe and more.

5| Coriander from a garden. One plant costs a few dollars. Endless fresh herbs.

6| Serve with crackers or cucumber slices. Cheaper than fancy toast. Cucumber slices keep it low carb.

Try my Salmon Quinoa Bowl recipe.

Some Serving Ideas

1| As an appetizer. Spoon onto cucumber slices or endive leaves. Pass around at a party.

2| On toast. Spread on sourdough, gluten-free toast, or baguette slices.

3| With crackers. Serve with your favorite crackers. Simple and delicious.

4| As a light lunch. A bowl of tartar with a side salad.

5| In lettuce cups. Spoon into butter lettuce leaves. Low carb and crunchy.

6| As a topping. Spoon over rice bowls or quinoa bowls.

7| For brunch. Serve alongside eggs and toast. Fancy brunch vibes.

Try my Salmon Caesar Salad recipe.

Some Storage and Reheating Tips

This recipe is best fresh. The avocado will brown and the texture will degrade.

Fridge: Store in an airtight container for up to 4 hours. After that, the avocado will start to brown. Lime juice slows it down, but it’s still best fresh.

Freezer: Do not freeze. The texture will be destroyed. Avocado becomes mushy. Salmon becomes watery.

Reheating: Do not reheat. This is a cold dish. Warm raw salmon is not the vibe.

Meal prep strategy: Prep the ingredients separately. Cube the salmon, avocado, and mango. Store in separate containers in the fridge. Combine with lime juice, honey, chili, and coriander just before serving. Takes 2 minutes.

Final Thoughts

Look, I love a complicated recipe as much as the next guy. But sometimes when it’s hot outside, or I want to impress someone without spending all day in the kitchen I make this Salmon, Avocado and Mango Tartar.

It’s fresh. It’s bright. It’s creamy and sweet and tangy and a little spicy. And it takes 10 minutes.

No cooking. No heat. Just chopping, mixing, and chilling.

Serve it on toast for a light lunch. Serve it on cucumber slices for a low carb appetizer. Serve it with a spoon straight from the bowl. However you serve it, you’re getting a high protein, gluten free, dairy free dish that tastes like summer.

Now go cube some salmon.

~ Danny Davis

P.S. If you try the spicy version with sriracha, let me know. That’s my go-to when I want a little kick. The sweet mango balances the heat perfectly.