Salmon Tartare with Caramelized Onions combines fresh salmon with tangy capers, Dijon mustard, and herbs, served with sweet caramelized onions and a touch of paprika oil. This dish is ideal as a sophisticated appetizer for special occasions.
Scale This Recipe
Servings
Ingredients
Units
FOR THE TARTARE
0.75 pound
fresh salmon
1 tablespoon
chopped red onion
1 tablespoon
small — chopped
1 clove
chopped garlic
0.5 tablespoon
1 teaspoon
chopped parsley
1 teaspoon
chopped dill
0.5 teaspoon
curry powder
Juice of 1 lemon
2 teaspoons
Salt and fresh ground pepper
FOR THE CARAMELIZED ONIONS
2 large
sliced onions
2 ounces
butter
3 tablespoons
brown sugar
Salt and pepper, — to taste
2 tablespoons
red wine vinegar
FOR THE PAPRIKA OIL
4 tablespoons
vegetable oil
1 teaspoon
powder
Instructions
Food safety tip before doing the salmon tartar: The salmon must be frozen overnight, and defrosted gradually in the fridge.
1
Caramelized onions: Melt butter. Add onions and cook on high heat. When the onions are soft, add sugar and frequently stir until they become golden brown. with the vinegar, strain, cool and reserve.
2
Paprika oil: Warm up vegetable oil with paprika powder, and turn off. Let 5 minutes. Strain through a coffee filter and reserve in squeezable bottle.
3
the tartare: Bone and dice the chilled salmon. Mix all tartar ingredients at the last minute. Season to taste. Place a stainless ring on a plate to give a shape. Then, fill in the prepared salmon and gently remove the ring. Garnish with some caramelized onions, a few drops of paprika oil, cilantro, basil oil, and balsamic . Sprinkle some ground pepper on top.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
