There are few dishes that scream “sophisticated foodie” quite like a well-executed tartare. This Keto Salmon Tartare with Creamy Avocado and Crispy Salmon Skin “Cracklings” manages to be simultaneously elegant and playful—the culinary equivalent of wearing stilettos with distressed jeans. The buttery raw salmon mingles with velvety avocado while the unexpected crunch of salmon skin “cracklings” provides textural contrast that will make your taste buds do a double-take.
I discovered the magic of salmon skin cracklings during a particularly ambitious weekend cooking project. After pan-searing some salmon, I was about to discard the skins when my natural hatred of food waste kicked in. Ten minutes later, I was standing over my kitchen counter, crunching on what can only be described as “fish bacon” and wondering why this wasn’t a standard garnish on everything. The crispy, umami-rich shards transformed a standard tartare into something worth writing home about—or in this case, worth writing a blog post about.
A Brief History of Tartare with a Twist
Traditional tartare has French origins, initially made with beef and named after the Tatars of Central Asia who allegedly ate raw meat tenderized under their saddles. Salmon tartare emerged as a lighter alternative, gaining popularity in the 1990s when raw fish preparations beyond sushi began captivating Western palates. My keto version honors the classic preparation while incorporating Japanese-inspired salmon skin cracklings—a popular bar snack in Japan called “sake no kawakyaki.” This cross-cultural fusion creates a dish that’s both timeless and thoroughly modern, not to mention perfectly aligned with keto macros. Who says dietary restrictions can’t be deliciously cosmopolitan?
Why This Recipe Works
This tartare is keto brilliance on a plate. The fatty salmon and creamy avocado provide ample healthy fats while keeping carbs negligible. The crispy salmon skin adds a textural element that’s often missing in keto dishes, satisfying that primal craving for crunch without resorting to carb-heavy crackers or chips.
From a culinary perspective, the combination works through careful balance: the rich, buttery salmon is brightened by acidic lemon and punchy dijon, while creamy avocado tempers the sharp flavors. The salmon skin cracklings contribute not just texture but an intensified salmon flavor that reinforces the star ingredient. Every component serves both taste and texture, creating a dish that feels complete despite its simplicity.
Perhaps best of all, this impressive appetizer comes together in under 30 minutes, proving once again that luxurious keto eating doesn’t require marathon cooking sessions or obscure ingredients—just a bit of technique and good-quality fish.
Ingredients
For the Salmon Tartare:
- 12 oz (340g) sushi-grade salmon fillet, skin on
- 1 medium ripe avocado, diced
- 2 tbsp shallots, finely minced
- 1 tbsp capers, drained and roughly chopped
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tbsp fresh chives, finely sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- ½ tsp sea salt (preferably flaky sea salt)
- ¼ tsp freshly ground black pepper
- Optional: ¼ tsp wasabi paste or a few dashes of hot sauce
For the Salmon Skin Cracklings:
- Skin from the salmon fillet
- 1 tbsp avocado oil or ghee
- Pinch of sea salt
For Serving:
- 1 lemon, cut into wedges
- Extra fresh dill for garnish
- Optional: microgreens or cucumber ribbons for garnish
Instructions
Begin by carefully removing the skin from the salmon fillet. Using a sharp knife, slide the blade between the flesh and skin, keeping the knife as flat as possible while gently pulling the skin taut. Set the skin aside for later.
Check the salmon for any remaining bones by running your fingers along the flesh. Remove any bones with fish tweezers or regular tweezers that have been sanitized.
Cut the salmon into ¼-inch dice. Ensure your knife is very sharp to make clean cuts without crushing the delicate fish. Place the diced salmon in a mixing bowl and refrigerate while preparing the other components.
To make the salmon skin cracklings, pat the salmon skin dry with paper towels. This is crucial for achieving maximum crispiness.
Heat the avocado oil in a non-stick skillet over medium-high heat. When hot, place the salmon skin scale-side down and press it flat with a spatula or small weight. Cook for 3-4 minutes until it begins to crisp.
Flip the skin and continue cooking for another 2-3 minutes until golden brown and crispy throughout. Transfer to a paper towel-lined plate, sprinkle with a pinch of salt, and allow to cool.
Once cool, break the crispy skin into small, irregular pieces—think of them as salmon “cracklings.” Set aside.
Return to the salmon tartare. Remove the mixing bowl from the refrigerator and add the diced avocado, minced shallots, chopped capers, dill, and chives.
In a small separate bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, pepper, and wasabi paste or hot sauce (if using).
Pour the dressing over the salmon mixture and very gently fold everything together using a rubber spatula. Be careful not to over-mix, which would turn the tartare mushy.
Taste and adjust seasonings if necessary, adding more lemon juice, salt, or pepper according to your preference.
To serve, use a ring mold to plate the tartare neatly in the center of chilled plates, or simply spoon it into small mounds. Top generously with the salmon skin cracklings, sprinkle with additional fresh dill, and garnish with microgreens or cucumber ribbons if desired.
Serve immediately with lemon wedges on the side, ensuring the tartare remains well-chilled until the moment it reaches the table.
Tips and Variations
Selecting Salmon: This recipe demands sushi-grade salmon (sometimes labeled as “sashimi-grade”). Don’t compromise here—visit a reputable fishmonger and be transparent about serving it raw. If sushi-grade isn’t available, consider quickly curing the salmon in salt and sugar for 30 minutes, then rinsing thoroughly before proceeding with the recipe.
Temperature Matters: Keep all components well-chilled until the moment of assembly. Consider chilling your serving plates in the freezer for 10 minutes before plating.
Texture Modifications:
- For a more refined presentation, finely dice all ingredients to a uniform size
- For added crunch, incorporate finely diced cucumber or jicama
- For a creamier version, add an extra tablespoon of mayonnaise to the dressing
Flavor Variations:
- Asian-inspired: Add a teaspoon of toasted sesame oil, replace dill with cilantro, and garnish with toasted sesame seeds
- Scandinavian twist: Add a teaspoon of prepared horseradish and garnish with fresh fennel fronds
- Mediterranean flair: Add minced preserved lemon and substitute dill with fresh mint
Serving Suggestions:
- For a light meal, serve alongside a simple arugula salad dressed with lemon and olive oil
- For an appetizer spread, pair with keto-friendly seed crackers or endive leaves for scooping
- For individual appetizers, spoon into small endive cups for elegant finger food
Storage Note: While best enjoyed immediately, the tartare mixture (without the cracklings) can be prepared up to 4 hours ahead and refrigerated, tightly covered. The salmon skin cracklings can be made a day ahead and stored in an airtight container at room temperature.
Nutritional Information
Per Serving (serves 4):
- Calories: 310
- Net Carbs: 2g
- Total Carbs: 5g
- Fiber: 3g
- Protein: 19g
- Fat: 24g
Note: Nutritional values may vary slightly depending on the exact size of your avocado and other ingredients.
Let’s Connect!
Have you ventured into the world of raw fish preparations at home before? Did the salmon skin cracklings revolutionize your approach to “nose-to-tail” seafood eating? I’d love to hear about your experience with this recipe or any creative tweaks you made to suit your palate.
Drop a comment below or tag me in your culinary creations on social media. And if you’re looking for more sophisticated yet simple keto appetizers that will make your guests think you’ve been secretly attending culinary school, check out my Prosciutto-Wrapped Stuffed Avocados or Keto Crab-Stuffed Mushrooms.
Until next time, keep it raw, keep it keto, and keep those salmon skins out of the trash where they don’t belong!
