Salmon Tartare Sandwiches

It starts with the smell… clean, ocean-sweet, with that faint whisper of lemon drifting up as soon as the salmon hits the board. My kitchen goes quiet for a moment (except the birds outside) and there’s this strange peace in slicing fresh fish – maybe it’s the calm of precision or just the soft glide of the knife through skinless flesh. The soft buns, barely toasted, sit ready – light and open, like they’re waiting. And when everything comes together – warm bread, cold tartare, slick with lemon and dill – it’s honestly… kind of magic. Messy magic, but still magic.

Why You’ll Crave It

• Fresh salmon tartare is rich, buttery, cool against the warm bun – that contrast alone is worth the bite
• The dill and lemon brighten it all up, no one flavor takes over – they just hum gently together
• It takes ten minutes – maybe less, if you’re fast with your knife and don’t get distracted like I do
• Makes the everyday lunch feel suddenly French-Canadian, polished, but unfussy
• You can play with toppings endlessly… I like mine with avocado slices, but my sister piles on pickled onions

The first time I made this, I ate both halves standing at the counter – didn’t even sit down.

What You’ll Need

• Salmon fillet: 200g of sushi-grade freshness, finely (really finely) chopped
• Mayonnaise: 3 tablespoons – real, creamy, not the low-fat stuff if you can help it
• Fresh dill: 1 tablespoon, chopped small (but not minced – leave it delicate)
• Lemon juice: 1 tablespoon, squeezed fresh – the bottled stuff just doesn’t sing the same way
• Salt and pepper: To taste, but don’t overdo – let the salmon speak
• Soft buns: 2, split and lightly toasted until they just get a little golden-tinged

Easy How-To

Chop the salmon

Use your sharpest knife here – try not to mash the fish. You want clean, neat pieces, all about the same size (tiny cubes are good – enough to give some texture, but no chunks).

Mix everything else

In a bowl, stir together the salmon, mayo, lemon juice, dill, a pinch of salt, bit of pepper. Taste it – if it feels a little flat, one more drop of lemon usually wakes it up.

Toast the buns

Split them, and toast in a dry pan or under the broiler just until the edges brown. You don’t want crunch – just a gentle nudge of warmth and color.

Fill the buns

Spoon the salmon mixture generously into each bun. Let it pile up a little – it’s meant to be a bit rustic, maybe even spill over the sides just a touch.

Make it your own

If you feel like playing, add something. Microgreens, paper-thin cucumber ribbons, smashed avocado… or nothing at all. Sometimes, the simple version is best.

Good to Know

• Use sushi-grade salmon only. It matters. If you’re unsure, ask your fishmonger (they love being asked)
• If you let the tartare sit for 5-10 minutes before serving, just covered on the counter, the flavors settle in beautifully
• If you chop the salmon too early and store it, it can go mushy – try to prep it right before you mix and serve

Serving Ideas

• Serve with a crisp green salad and chilled white wine (like a Sauvignon Blanc or a dry Riesling – something with snap)
• Cut into halves or even quarters and serve as a chic appetizer on a big platter with lemon wedges
• Pack it for a picnic – keep the filling in a mason jar and assemble just before you eat

Top Tricks

• Chill the tartare mixture for 10 minutes before placing it in the bun – it keeps the contrast of warm bread and cool salmon perfect
• If you’re nervous chopping raw fish, partially freeze it for 15 minutes – makes it firmer and easier to dice cleanly

Frequently Asked Questions

What kind of salmon is safe to eat raw in tartare?

You’ll want sushi or sashimi grade, which means it’s been flash-frozen to kill parasites. Always buy from a reputable fish counter, and ask! They’re used to it.

Can I make the tartare mix ahead of time?

Yes – but not too far ahead. Mix it an hour before at most, then store in the fridge tightly covered until you’re ready to serve.

I don’t love mayo – can I substitute it?

Absolutely. Try Greek yogurt for a tangier feel, or a touch of crème fraîche if you’re feeling fancy. Just don’t skip the richness entirely or it loses balance.

Can I grill the buns with butter?

Oh yes… actually, that’s lovely. Just a smudge of butter in a pan until they caramelize slightly – adds this soft, nutty depth you’ll probably repeat next time.

Is it okay to add onion or garlic?

Sure – go lightly. A bit of finely minced shallot is gorgeous. Raw garlic can be overpowering, I’d skip it unless it’s roasted first.