Maple Salmon Tartare

Fish and Seafood / Recipes with Maple Syrup

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Preparation Time:
4 portions
Metric Imperial


  • 1 1/2 lb fresh salmon, skinless
  • 4 tsp shallots, finely chopped
  • 3 tbsp maple sugar
  • 3 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • Juice and zest of one lemon
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, chopped
  • 1 tbsp Tabasco sauce, to taste
  • Salt and pepper


  1. Use a sharp knife to cut the salmon into small cubes. Place them in a bowl and cover with plastic wrap. Set aside in the fridge.
  2. In a small bowl, combine the shallots, maple sugar, and olive oil. Let stand 5 minutes at room temperature.
  3. Take the salmon out of the fridge. Add the shallot mixture to it, then the rest of the ingredients. Season with salt and pepper, and mix well. Serve immediately with a green salad and croutons.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fish and Seafood Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.