Tartar di Salmone

Tartar di Salmone is a refined Italian-Japanese fusion dish that elevates raw salmon into a delicate, hand-cut tartare. Unlike the coarser, more rustic beef tartare, this version demands precision: the salmon is diced into uniform cubes, then seasoned with a light emulsion of extra-virgin olive oil, lemon juice, salt, and pepper. A great version is distinguished by the quality of the salmon—sashimi-grade, with a silky, buttery texture—and the balance of acidity and richness. The best preparations avoid overpowering the fish, instead letting its natural flavor shine through, often finished with a touch of chive or microgreens for freshness.

In Milan, Italy, the dish is notably executed at Aji Sushi Takeaway, where creator Secondo Luca has refined the recipe to highlight the interplay of clean, oceanic notes with a subtle citrus kick. Regional variations across Italy may incorporate local ingredients: some chefs add diced avocado for creaminess, while others introduce a drizzle of soy sauce or a sprinkle of sesame seeds for an umami depth. In coastal areas, the salmon might be replaced with local catch like sea bass or amberjack, but the core technique remains the same. Whether served as a starter on a bed of mixed greens or alongside crispy crostini, Tartar di Salmone has become a staple of modern Italian seafood menus, prized for its lightness and elegance.